By: Dr. Eva Jackson

As the crisp air settles in and leaves turn golden, the fall season welcomes a tapestry of festivals, holidays, and cherished family gatherings. The sights of autumn begin with vibrant wreaths and pumpkins adorning front porches, while neighbors string lights and hang colorful garlands, transforming the block into a friendly showcase of creativity. Laughter mingles with the rustle of leaves as families stroll outside, exchanging playful banter over whose scarecrow stands tallest or whose porch glows brightest.

In my family, friendly competitions spark joy and laughter—from the men vying for the juiciest smoked turkey, the smoky scent curling around the house, to the annual debate over whose caramel cake melts best on the tongue. These contests—whether grill-side or oven-warm—ignite more than taste buds; they fill our home with cheerful noise, good-natured teasing, and bursts of shared laughter. Each tradition, from decorating to baking, is more than a ritual; it is a thread that binds us, wrapping us in a tapestry of delicious scents, glowing sights, and treasured sounds.

Ultimately, it’s the joy found in these simple moments—hands joined in dough, stories exchanged over dessert, and the echo of laughter in every room—that lingers long after the last slice of pie is gone. Our fall traditions not only color our home with beauty and flavor, but also strengthen the bonds that hold our family together, creating memories we savor year after year.

Here’s a Southern Coconut Custard Pie and Vanilla Extract recipe that you may enjoy from my husband, Chef Tim Jackson. We’ve shared this recipe with our customers and so I will share this recipe with you!

Southern Coconut Pie

3 large eggs

3/4 cup sugar

1 cup coconut

1 tablespoon vanilla extract

3 tablespoons honey

3/4 cup and 4 tablespoons coconut milk

4 tablespoons butter

1 tablespoon flour

1 9-inch, unbaked deep dish pie crust

Begin by preheating your oven to 325°F. Mix together sugar, honey, coconut, vanilla extract, eggs, butter, flour, and coconut milk in a large bowl. Pour the mixture into a pie shell and bake for 45 minutes. Afterward, insert a toothpick into the pie to check if it’s done; depending on your oven, you might need to bake it for an additional 15 minutes.

Vanilla Extract

1 750-ml bottle of 100 Proof Vodka

8 Madagascar or Tahitian vanilla beans

Split vanilla beans with a knife and place in the bottle of vodka. Store bottle in a dry and dark cabinet for one to two months. Check on the vanilla weekly and shake the bottle. Vanilla will taste better if allowed to age more than three months.

Hello. My name is Dr. Eva Jackson, and I am currently a guest blogger for MSAA. I completed a Doctorate in Management, Organizational Development and Change at Colorado Technical University in Denver, Colorado. My academic background also includes a Master of Science in Leadership and a Bachelor of Art in Social Services from Belhaven College in Jackson, Mississippi. I have previously co-owned an event planning, catering, and decorating business called NikLiz Designs with my husband of 31 years Tim Jackson. After being diagnosed with MS, my career path changed, but I continue to provide management consulting services. In addition, I participate in crafting activities and volunteer as a Peer Connections Leader and an MS activist for the National MS Society.