Happy Holidays to you, to me and to everyone in the whole world! I send joyous, positive thoughts to the entire Universe, for we are all one. We may look different on the outside, but inside I know that we are all the same.

As a special treat, I’d like to share one of my favorite recipes with you: Pumpkin Custard. I love pumpkin pie, and I have it several times during the year, not just on holidays. I don’t eat wheat, so I’ve found that I can make this pie without a crust and it’s just as delicious. Without the crust, the pie becomes a tasty custard dessert for the holidays and any time of the year.

I love you, dear ones. Happy Holidays to thee and me!

Louise

Louise’s Pumpkin Custard

1 16-ounce can of pumpkin puree

½ tablespoon of cinnamon

¼ tablespoon of ginger

1/8 tablespoon nutmeg

A pinch of sea salt

A few drops of stevia (for sweetening)

½ cup of heavy cream

1/8 cup of water

3 beaten eggs

Mix sea salt, all of the spices, and stevia together with the pumpkin puree. (For those of you who may not be familiar with stevia, it’s an all-natural, calorie-free herbal sweetener.) Mix in the eggs, and then add cream and water. Pour into buttered 4-ounce custard cups. Place in baking dish and add ½ inch of water. Bake at 350 degrees for 30 to 40 minutes, until custard is set. Serves: 4.