Gluten the Enemy

Gluten-Free Pumpkin Pie

This pie is easy to make, the preparation does not require special skills.

 Ingredients for 6 persons

Cooked polenta	1 cup
Baked and mashed pumpkin	3 big slices
Sugar	4 tbsp
Eggs	4 medium size
Butter (soft)	50 g

·      Cook the polenta in 250 ml of water

·      Roast and purée the pumpkin

·      Preheat the oven at 180⁰C

·      Mix the eggs and the sugar

·      Add the remaining ingredients and mix them well together

·      Transfer the mixture into a buttered baking tin

·      Bake it for 40 minutes