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Gluten Free Pumpkin Pie

Pumpkin is a great dietary fruit – only 20 kcal per 100 grams. Pumpkin has a high content of vitamin C – 15 mg/100 g. It also contains a large amount of carotene, and the more orange the pumpkin is – the higher the carotene content. Because of its low acidity, pumpkin is useful for diseases of the gastrointestinal tract. It contains a large amount of pectin, which helps to cleanse the colon and reduce cholesterol levels.

For the foundation:

    • 180 grams of almond flour
      40 g coconut flour
      1 egg
      ½ tsp baking powder
      ½ tsp. salt
      ½ tsp. ginger
      4 tbsp. butter
      For the filling
      250-300 g. pumpkin puree
      4 eggs
      200 ml. cooking cream
      100 g of erythritol or coconut sugar
      ½ tsp. cinnamon
      ½ tsp. nutmeg
      1 liquid vanilla

    For the filling

    • 250-300 g. pumpkin puree
      4 eggs
      200 ml. cooking cream
      100 g of erythritol or coconut sugar
      ½ tsp. cinnamon
      ½ tsp. nutmeg
      1 liquid vanilla

Method of preparation:

  • The first step is to boil the pumpkin. Cut the pumpkin into cubes and boil it.
    The next step of the recipe is preparing the marshmallows. Mix the almond flour, coconut flour, salt and baking powder in a bowl.
    Melt the butter in a water bath and beat the egg. Add all the ingredients together and mix until the dough is formed.
  • Place baking paper in a ring. Rub oil over the entire form. Spread the dough on the bottom of the mold and bake for 10-15 minutes at 180 degrees.
    Beat the eggs in a bowl. Add to them the pureed pumpkin, cream, coconut sugar, cinnamon, nutmeg, ginger and vanilla. We stir the mixture and pour it on the prepared cake.
    Bake at 170 degrees oven for about 45-50 minutes. After the pie is ready, it should cool down. Serve completely chilled.

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