This year has been a hard one. COVID has tested and pushed us. We have seen that worst side of ourselves as well as the great resilience that lies deep within us.
So this year many of us have stayed home. We have elected not to travel in order to keep our loved ones safe. It has brought a new meaning to the idea of going or being home for the holidays.
Some of us have gone all out and prepared meals for ourselves that are befitting the holiday before us. Some of us have ordered out. Some of us made a Thanksgiving meal for the very first time.
In any case, it is nice to have some comfort food at a time that can be full of emotion in one way or another.
Here is a healthy recipe for pumpkin pie. We will have pumpkin pie tomorrow with our son and his girlfriend.
I hope you enjoy.
Pumpkin Pie
Crust:
3 cups almond flour
1 cup safflower oil
1 teaspoon baking soda
½ teaspoon almond extract
¼ cups psyllium husk powder
1 egg
Filling:
1 buttercup squash (baked)
¼ teaspoon lemon extract
¼ teaspoon nutmeg
1 teaspoon allspice
2 eggs
Directions:
Mix ingredients for crust in a bowl. Spread on a pie pan evenly.
Mix filling in a separate bowl and put in the same pan as the crust spread evenly.
Bake at 350 degrees, 15 minutes on the middle shelf and 10 on the bottom.
Serve warm and with love.
