In our final week we tend to focus on just playing games and baking. I did still have a craft project I wanted us to accomplish though. I found this spider web art project and it looked like a lot of fun. The completed project did not disappoint. You can find instructions here. https://kinderart.com/art-lessons/drawing/spider-web/

Of course the biggest part of our last week before Halloween is trying out our last few Halloween themed recipes and preparing for the big day. I found a Pumpkin Custard recipe and had to give it a try. I think I liked the no bake pumpkin cheesecake recipe better (minus the cookie crust, I guess I’m picky) but this was also very good. I do not have baking ramekins but I do have old Correll Ware oven safe mugs that I can bake in.


1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt

There is a topping but we chose to forgo it (maybe it would have been better with the topping, we just topped with whipped cream)

Put all ingredients in mixing bowl and whip until combined. Divide into greased ramekins and place in baking dish. Pour hot water around cups to a depth of 1inch. Bake at 350 for 50-55 minutes or until knife inserted in middle comes out clean. Serve warm or chilled. Top with whipped cream if desired. Find original recipe here (including topping) https://www.tasteofhome.com/recipes/pumpkin-custard/

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