Happy Autumnal Equinox

I live in the south and it is hot.  Really hot.  But I really want it to be fall.  This time of year has me making things like pumpkin custard with the optimism that the cooler days will come eventually.  Usually, just when I think I just can’t handle the heat any longer, it gets cool.  Here’s to hoping fall is on its way, even if it is a bit late arriving to my neighborhood.

This recipe is great for making with kids because it is so quick and easy and contains no raw egg.  I have been known to let The Boy eat this for breakfast.

PUMPKIN CUSTARD

1 15-ounce can pumpkin

1 1/2 cups milk

1/4 cup cornstarch

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 cup sugar or agave nectar (increasing cornstarch to 5 Tablespoons if using agave)

Preheat oven to 350 degrees.  Place all ingredients in blender and blend until smooth.  Pour into four ramekins placed on a baking sheet, in case of overflow.  Bake for 30-40 minutes, or until set.

And I fully intend on making these cookies one of these days.  By far the funniest recipe I have ever read. Pumpkin and chocolate are a great combination.  Surprising but true. I may just have to try some chocolate chips in my custard sometime.