Gluten-Free Pumpkin Pie Filling recipe

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Ingredients

1 (15 ounce) can pumpkin puree
1 cup coconut milk (such as Silk®)
1 banana, mashed
¾ cup sugar
2 teaspoons xanthan gum, or more as desired
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
⅓ teaspoon ground nutmeg
¼ teaspoon ground cloves

Nutrition Info

167.1 calories
carbohydrate: 29 g
cholesterol: : -
fat: 6.3 g
fiber: 3.9 g
protein: 1.4 g
saturatedFat: 5.5 g
servingSize: -
sodium: 306.9 mg
sugar: 22.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Blend pumpkin puree, coconut milk, and banana together in a large bowl.

  3. Mix sugar, xanthan gum, cinnamon, salt, ginger, nutmeg, and cloves together in a small bowl, add to pumpkin mixture and blend. Pour the pumpkin mixture into a casserole dish.

  4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 45 minutes more.

Recipe Yield

8 servings

Recipe Note

Can't find a gluten-free pumpkin pie filling? I have it. Just pour this from the oven into your prepared, baked pie crust and refrigerate until set!

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