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

Ingredients:

• 2 C cooked pumpkin or acorn squash
• 3/4 C. to 1 C. honey
• 1/4 C. melted butter ( or oil or coconut butter)
• 4 tsp cinnamon
• 1 tsp. nutmeg
• 2 egg yolks
• 4 egg whites

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.