Pumpkin Custard

It's definitely Fall when the pumpkins begin arriving at the grocery store. I love to get a big pumpkin and wedge it in the branches of the huckleberry bush for my goats to pick at and carve. They will nibble holes in the shell and reach in for the seeds. In past years, they would pick at the pumpkin until it fell out of the branches, and that would be the end, as goats don't usually eat things on the ground. Now that the ducks are sharing their pasture, once the pumpkins fall, the ducks are all over it. The ducks love it more, because once they're done with the pumpkin and the bugs come along, they come back for the second course of bugs.

Fall is also when the goats give the richest milk and we have the most butter and cream. The younger ducks that hatched in March are now producing eggs, and they are up to 10 per day. That's more than we can use, so I donate some to the food bank now the farmers market has closed for the year.
I've been making lots of this quick pumpkin custard with pecans to enjoy the eggs and cream.

For The Custard:
2 fresh duck eggs
1 cup goat's milk cream
1 15oz can pumpkin
2/3 cup brown sugar
1/2 tsp cinnamon

For The Topping:
1/2 cup brown sugar
1 cup finely chopped pecans
1/4 cup melted goat's milk butter

Preheat the oven to 350 degrees. In a large bowl mix together all the custard ingredients until smooth. Pour into a 2-quart baking dish and bake for 30 minutes. Meanwhile, mix together the topping ingredients. After the custard has baked for the 30 minutes carefully place the topping on top of the custard, dropping it by little bits as the surface of the custard will still be runny. Let the custard bake for another 30 minutes or until a knife inserted comes out clean. Let cool for 30 minutes before serving. Make 8 to 10 servings.