Anything PumpkinI love everything about autumn, but I especially love anything pumpkin. Recently, I was at Cracker Barrel where they are now featuring a new dessert, Pumpkin Custard with Gingersnaps. It is so good that I decided I wanted to make my own. Taste of Home has a recipe that I found that works great.

Pumpkin Custard

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups.

Place in a 13-in. x 9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes.

For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator. Yield: 4 servings.

Other restaurants around the area are getting into the season too. Sonic has a Pumpkin Pie Shake, Starbucks has their Pumpkin Spice Latte, Dunkin Donuts has pumpkin donuts, and Dairy Queen has the Pumpkin Pie Blizzard.

Cold Stone Creamery here on Amelia Island has pumpkin ice cream that is outstanding when mixed with graham cracker pie crust and served with whipped cream on top.

If you haven’t tried Bliss Cupcakery, their pumpkin cupcakes are the best!

If you like pumpkin like I do, then you will be happy that it is pumpkin time!