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Pumpkin Pie Filling

2 cups cooked pumpkin or butternut squash or canned pumpkin
1/4 cup coconut oil (melted)
1/2 cup honey
2 egg yolks
4 egg whites
Season to taste with cinnamon, nutmeg, and cloves

Puree the squash with food processor or hand blender. Beat egg whites in a separate bowl until stiff. Mix all ingredients except egg whites. Next fold egg whites into mixture. Bake in a baking dish or pie plate at 523-350 for 45 minutes or so.

Dietary Compliance

  • Corn-free
  • GFCF (Gluten-free/casein-free)
  • Low/Lower-sugar
  • or cane sugar-free
  • Rice-free
  • SCD (Specific Carbohydrate Diet)
  • Soy-free
  • Traditional Diets/Weston A. Price

Meal Category

  • Desserts
  • Snacks


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