Therapy pumpkin pie

Who knows how many times happens to arrive at the end of the day very nervous.
And you need to convey bad energy in good one.
My pumpkin pie recipe comes out from one of these days.
I needed to whip and beat carefree.
When I cook, I can switch off my thoughts and focus only on preparation.

Ingredients:
600 g cooked pumpkin
100 g rice flour
2 eggs
60 g potato starch
50 ml almond unsweetened milk
100 g grated Parmesan cheese
100 g Provolone dolce cheese
(I cannot eat lactose, but I can eat seasoned cheese,first among everything Parmesan cheese)
a pinch of grated nutmeg
4 tablespoons corn flour
a sprig of rosemary
4 tablespoons olive oil
salt as required
20 g margarine

I mash the pumpkin with a fork, then I add two beaten eggs, rice flour and potato starch, beaten a lot so to add air to the batter.
I dilute it with almond milk (so the taste is similar to the filling of "tortelli di zucca" , that is fresh pumpkin filled pasta).
Last I add grated Parmesan cheese and nutmeg.
I pour half of the batter in a baking pan, I put on provolone cheese and I cover with the remaining batter.
to cook au gratin I sprinkle some tablespoons of medium fine corn flour and small pieces of margarine and a sprig of rosemary in the middle of the pie.
I bake for 20 minutes at 200 °(medium-high temperature).
when it is out of the oven, I let it cool down for some minutes and I cut it in slices.
You can sprinkle with grated Parmesan cheese only,changing the cheese inside and putting cold cuts (gluten, lactose, sugar free...)
Every time finishes in a trice.

And I feel better.

With this recipe I participate to contest Zucche alla riscossa by Staffetta in cucina