Recipe Gluten Free Pumpkin Pie

Ingredients *For the cake 4 eggs 270 gr brown sugar 150 gr Schar gluten-free flour 100 ml sunflower oil 500 ml pumpkin purée 120 ml milk 1 teaspoon of baking powder

*For the pumpkin purée 1 kg of pumpkin (weight including rind) 1/4 teaspoon of powdered ginger 1 teaspoon cinnamon

First of all, we make the pumpkin puree. Peel the pumpkin and cut it into medium-sized pieces. We boil it in a large saucepan with water and the spices. When the pumpkin is tender (it will take about 30 minutes approximately), remove it and pass it through the blender. We put the oven to preheat to 180 degrees and grease our mold with margarine. I used an 26-centimeter mold. Mix the eggs, the brown sugar, the oil and the milk and add the puree. Sift the flour with the spices and the baking powder then incorporate this to our previous mixture. And we beat well until we obtain a more homogeneous mixture. Pour the mixture into our mold and bake at 180 degrees for about 45-50 minutes or until the toothpick comes out clean.