LivingWell Integrative Healthcare

1/2 cup butter(not margarine) softened

2 cups of cooked pumpkin (or canned if you just have to)

3/4 cup  "good" flour (freshly ground would be best, I use either spelt or brown rice flour)

1/4 cup ground flax seed (don't grind it until you are ready to use it)

1 tablespoon baking powder

1/2 teaspoon each of nutmeg, cinnamon and ginger 

1 cup local honey (if you are diabetic, see below)

1 teaspoon stevia (if you are diabetic you may want to eliminate the honey and put 6 tsp of stevia)

3 free-range eggs, beaten with a fork

1 teaspoon vanilla

1 cup cream (I use the cream off the top of the Happy Cow milk)

Mix all ingredients together and put in a coated 13×9 casserole dish. Bake at 350 degrees for 45 minutes. Cool and cut into squares or dip out to serve. Top with whipped cream topping(see separate recipe).