in this last week, it has become very noticeable that fall is here, and winter is coming close behind.  First the trees by the pond have FINALLY begun to change colors.  The Persimmons have begun to get close to ripe ( just waiting on that first cold snap with frost).  I have one more long wall to Sheetrock before I am done preparing for winter.  Canned goods line my shelves, I have propane, wood is cut and stacked, and things are near ready for the cold.
Weekends now are cool enough to cook and bake indoors.

One of my favorite recipes is Pumpkin Pudding in the Crockpot.
Here is the recipe I use:

Ingredients:

15 oz. can solid pack pumpkin

12 oz. can evaporated milk

3/4 cup brown sugar

1/2 cup flour

1/4 teaspoon salt

1/2 teaspoon baking powder

2 eggs, beaten

2 Tbsp. butter, melted

2 tsp. pumpkin pie spice

2 Tbsp. sugar

Preparation:

In a large bowl place pumpkin and beat with spoon to soften. Gradually add 1/4 cup of the evaporated milk, stirring until well blended with the pumpkin. Then add remaining evaporated milk and the rest of the ingredients and beat until blended.

Transfer to a 3-quart crockpot coated with nonstick cooking spray. Cover crockpot and cook on LOW for 5-7 hours, until pudding is set when lightly touched with finger.

Serves 8

Note: The time for cooking this pudding will vary with the size of your crockpot. If the crockpot is filled less than half full, cook on low for 3-4 hours. If it's filled between one-half and two-thirds, cook on low for 5-7 hours. The temperature of the pudding should be 170 to 175 degrees F. Let cool for at least one hour before serving. Refrigerate leftovers.

It comes out like pumpkin pie without a crust.  So good on a wintry raw evening.