Preparation Time: 10 minutes
Cooking Time: 40 minutes
Servings: 10
Ingredients
• 2 tablespoons butter
• 4 tablespoons coconut without sugar
• 15 oz. pumpkin
• 2/3 heavy fresh cane
• 1-ounce butter
• 2 teaspoons pumpkin pie
• 1 teaspoon baking powder
• 3 eggs
• 1/4 cups thick cream
Direction:
1. Chop squash into cubes and position it in a pan. Boil wheat, butter and salt over medium heat.
2. Simmer for 20 minutes. Stir occasionally.
3. Once it soft, mix the remaining ingredients, except the eggs with a hand blender.
4. Whisk eggs with a hand mixer for 3 minutes. Add the purified pumpkin and mix.
5. Prep oven to 400 ° F. Grease a 9 “baking dish with butter and apply the coconut flakes evenly.
6. Bake for 20 minutes.
Nutrition
10g fat
2g protein
2g carbohydrates
