Pumpkin pie with pecans, gluten free

Ingredients

• 1 g Homemade, pie crust, gluten free
• 400 g Pumkin, cooked and pureed
• 120 ml Milk
• 120 g Cane sugar
• 160 g Butter
• 65 g Gluten free flour mix
• 60 g Pecans, halved
• 3 pcs Eggs, separated
• 1 1/2 tbsp Corn starch
• 1 pinch Nutmeg, ground
• 1 pinch Salt
• 1 pinch Cloves, ground
• 1 1/4 tsp Cinnamon, ground

Method

1. Preheat oven to 180°C.
2. Combine the flour with 4 tablespoons butter and 80g sugar.
3. Mix well until you get moist crumbs.
4. Add the pecans and combine well.
5. Now beat the remaining sugar and butter using an electric mixer for 1 minute until fluffy.
6. Add the egg yolks, pumpkin purée, cinnamon, cloves, nutmeg, cornstarch, and salt then finally beat in milk.
7. Beat the egg whites in a separate bowl until it forms stiff peaks, careful not to make it dry.
8. Fold into the pumpkin mixture until you no longer see any white streaks.
9. Scoop out this mixture into the baked pie crust and top with the pecan streusel.
10. Bake for 1 hour at the center of the oven, until it rises and turns golden.
11. Insert a toothpick at the center just to be sure, it should emerge with very few moist crumbs.
12. Remove from oven, cool, then serve.