On October's Show: Pumpkin Bread Pudding with Rum Sauce

1 1/4 c. milk (whole or 2%)
2/3 cup sugar
3/4 t. pumpkin pie spice
3 large eggs, beaten
1 (15 oz.) can pumpkin
5 cups cubed (1/2") challah bread (challah bread w/ raisins can be used)
1/3 c. chopped pecans

Preheat oven to 350 degrees.
Combine first 5 ingredients in large bowl.
Add the challah bread and toss gently. Grease
8-inch square baking pan generously with butter.
Add bread mixture, sprinkle with pecans and cover with foil. Bake for 25 minutes, then remove foil and bake an additional 10 minutes or until pudding is set. Serve bread pudding warm with Rum Sauce and a dollop of whipped cream.

Hot Buttered Rum Sauce:

Combine in saucepan over medium heat until smooth and hot:
1/2 c. (1 stick) butter
1/2 c. light cream
1 t. rum extract
1 c. sugar

On October's Show: Taste of Autumn Creamy Pumpkin Soup

2 T. olive oil
3 c. chopped yellow pepper (about 2 med.)
1 1/2 c. chopped carrot (about 2 med.)
1 c. chopped onion (about 1 med.)
3/4 t. smoked paprika
2 cloves garlic, minced
5 cups chicken broth, divided
1 (15 oz.) can pumpkin
3 t. salt
2 T. sugar
1 c. whipping cream

Heat oil in Dutch oven and saute yellow bell pepper, carrots and onions over medium-high heat until soft and tender, about 20 minutes. Add garlic, paprika, and 2 cups chicken broth; bring to a boil, cover, reduce heat and simmer 20 minutes.

Transfer vegetable mixture to a food processor, add pumpkin and process until smooth. Return mixture to Dutch oven and add remaining 3 cups chicken broth, salt, sugar and whipping cream. Whisk until smooth and heat until piping hot. Ladle into individual soup bowls and garnish with large crispy croutons.