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Lovely fall days call for lovely fall desserts

Lovely. That is how I experience the weather these days. At first I think, “Am I really ready for summer to be over?” But now I remember. Fall is my favourite season in northern Indiana. It’s all about crisp evenings, misty mornings and sunny daytime skies. The humidity level takes a nosedive. The leaves start to change. And up and down the street, pumpkins, gourds and mums sit on stoops and porch steps bringing bright colour to a fading landscape.

I’m busy getting food put away for the winter. Outside, I notice the squirrels are busy, too. We’re already stocking up on firewood. It’s time to make lists, finish the last summer chores and prepare for cooler weather.

When I leave to go to work, I pull on my knitted gloves and throw on a sweater. When I come home, I want to slip into my slippers. My body is starting to crave more calories and anything baked in the oven sounds delicious to me. So I go to the Goshen Farmer’s market to find some of my choice autumnal ingredients: apples in bags, squash and pumpkins in wooden boxes, beets in bunches, cabbages red and green, crowns of broccoli and lots of potatoes.

I find that as summer cools down, so do I. The frantic filled hours of long light filled days spent mostly outside turn into chill mornings and evenings huddled by the woodstove with my knitting or a good book. I start new lists and these include indoor house projects to get my art corner set up. In these next couple of months, I will leave behind my extroverted summer self and turn inwards. This is what I like about this place in the world. These seasonal changes make me reassess my life and where it’s going four times a year.

So before I get back to simplifying my life and getting it ready for fall, I will leave you with one of my favourite pumpkin recipes. I use it every year when Thanksgiving rolls around. Hope you enjoy it.


Peter Pumpkin Delight


3 cups of pumpkin (After cutting the pumpkin in half and scooping out the seeds, I roast it in a 375 degreee oven on a pan covered with tin foil. Add a bit of water,  then bake until tender. Remove the flesh from the shell and process in a food processor.)

  • 3 beaten eggs
  • 1 13 ounce cream
  • 1 cup white sugar
  • 1 cup brown sugar
  • ¾ tsp. salt
  • 1½ tsp. cinnamon
  • ¾ tsp. cloves
  • ¾ tsp. nutmeg
  • ½ cup melted butter

Topping mix:

  • 2 cup white flour
  • ½ cup sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda


Mix first nine ingredients in large bowl. Beat well and pour into large 9”x13” buttered glass pan. Sprinkle mix over top. Press it lightly into the pumpkin mixture. Drizzle butter over top. Bake at 350 degrees for 50 minutes. Allow to cool. Serve with real whipped cream.

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