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!
Original recipe makes 8 servings
1 (15 ounce) can pumpkin puree
1 cup coconut milk (such as Silk®)
1 banana, mashed
3/4 cup sugar
2 teaspoons xanthan gum, or more as desired
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/3 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 hr 5 mins
- Preheat oven to 425 degrees F (220 degrees C).
- Blend pumpkin puree, coconut milk, and banana together in a large bowl.
- 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.
- 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.
Calories: 167 kcal
Carbohydrates: 29 g
Cholesterol: 0 mg
Fat: 6.3 g
Fiber: 3.9 g
Protein: 1.4 g
Sodium: 307 mg