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.
- GFCF (Gluten-free/casein-free)
- or cane sugar-free
- SCD (Specific Carbohydrate Diet)
- Traditional Diets/Weston A. Price