PUMPKIN PIE FILLING
by Jessica

2 C cooked pumpkin or butternut squash
3/4 C. to 1 C. honey
1/4 C. melted butter ( or oil or coconut butter)
4 tsp cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2 egg yolks
4 egg whites

1. Puree the squash in the food processor.
2. Mix all ingredients EXCEPT egg whites.
3. Beat egg whites in a separate bowl until stiff.
4. Gently fold egg whites into pumpkin mix.
5. Bake in a pie dish at 350 for ~50 minutes.