Pumpkin Pie Filling
GFCF/SCD
by Jessica- Adapted by Jody

Ingredients: Directions:
  1. Puree the squash in the food processor.
  2. Mix all ingredients EXCEPT egg whites.
  3. Beat egg whites in a separate bowl until stiff.
  4. Gently fold egg whites into pumpkin mix.
  5. Bake in a 9x13 glass pan at 350 for ~30 minutes. Bake longer as needed.
Makes 15 servings.

2.7mg of oxalates per serving.