Friday, November 20, 2015

Only Thing Better Than a Skylight is This Pumpkin Custard

As we express our gratitude, we must never forget 

that the highest appreciation is not to utter words, 

but to live by them.

-John Fitzgerald Kennedy
We hope you have many things to be grateful for this
Thanksgiving season: a warm home, bountiful food, and
good company among them! Below we have shared one
of our favorite recipes for the holidays.


Holiday Hours
Monday and Tuesday: 10 am to 4 pm
Wednesday, Thursday, and Friday: Closed
We will be open again for our regular hours
starting November 30, 2015.

Pumpkin Pie Custard

Recipe from, by Brenda Bennett
1 can (15 ounce) pumpkin puree
1/2 cup heavy cream
4 beaten eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons pumpkin spice
1 teaspoon vanilla liquid stevia
Optional toppings: dairy free whipped cream, nutmeg
1. Preheat oven to 350 degrees.
2. Spray 6 ramekins or custard cups with olive oil cooking spray.
3. In a large bowl or stand mixer, mix together pumpkin, cream, eggs, spices, and stevia.
4. Pour evenly into ramekins.
5. Bake for 45-50 minutes or until a knife in center comes out clean.
6. Best served cold. 
7. Invert onto a plate or serve from dish.
8. Top with whipped cream and sprinkle with nutmeg! 

Happy Thanksgiving!
from the Naturalight Solar Team

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