It’s that time again! The pumpkin patches have officially opened. Pumpkins aren’t just for decoration and pie…it is actually super-nutritious. This my first post of many great Fall recipes.

2 cups cooked pumpkin
1 1/2 cups evaporated milk
3 large eggs
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Pumpkin CustardPreheat the oven to 350 degrees F.
Butter eight 6-ounce baking cups or a medium size baking dish.
Put all the ingredients in a blender and blend until smooth.
Pour the custard into the cups or baking dish.
Place the dish or cups in a larger dish filled with water and bake for about 50 minutes or until a knife inserted comes out clean.
Cool & Refrigerate