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 Sugarfreemom.com, by Brenda Bennett Ingredients: 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 Instructions: 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