I’m a little new to the pumpkin party, in the grand scheme of things. I knew nothing of pumpkin pies growing up — in my family, it was all apple, all the time. I’m not so sure I’d truly eaten a whole lot of pumpkin before I met the fella, but now, like so many of you, I’m addicted. I would not say obsessed. I don’t drink pumpkin lattes (I take mine straight, thank you very much), and I don’t even have a jar of pumpkin spice in my cabinet. But we did insist on a pumpkin cake with maple cream cheese frosting for our wedding, and when those little orange cans are on sale, hoo boy, I stock up, I make haste, and I make use. And while pumpkin pie is tops in the Thanksgiving dessert department (I love this one), sometimes you just want to rip into a baguette, drench it in a rich, decadent pumpkin custard, and call it a day. This year I’m foregoing pies and making this pumpkin bread pudding with maple cream cheese sauce, and I’m not apologizing — and once you taste it, I think you’ll agree I don’t have to. Continue reading →