I made pumpkin custard, which is pie filling without the crust and then totally wrecked the calorie saving virtues of it by making hard sauce. Decades ago at a very memorable Thanksgiving with friends in Chicago I ate hard sauce for the first and only time in my life up to this year. After looking for a recipe on line I have to say it is basically butter cream with booze. And it is good. Rum in the pumpkin and rum in the sauce.
The ways in which the garden has provided stability and blessing and great culinary delight in my life is part of what I am so grateful for this year. Rain and weather that is not so cold as it was in November are two more blessings that I give great thanks for.