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Gluten free pumpkin pie

Ingredients:


300  grams of finely grated or grounded pumpkin,

1  cup of quinoa/almond flour (for low fibre, use almond flour. You can also combine few different flours),

3  eggs,

1/2 a cup of coconut cream,

1 tbsp of melted coconut oil,

1  teaspoon of baking powder,

a pinch of salt

Instructions:

Mix all the ingredients into a smooth mixture and place inside a greased baking dish.

Bake at 180 degrees for 40-45 minutes.

Gluten free pumpkin pie
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