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Gluten-Free Pumpkin Pie Filling
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
"Prepare a gluten-free pumpkin pie using a coconut milk filling thickened with xanthan gum."
Ingredients:
  • 1 (15 ounce) can pumpkin puree
  • 1 cup coconut milk (such as Silk®)
  • 1 banana, mashed
  • 0.75 cup sugar
  • 2 teaspoons xanthan gum, or more as desired
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 0.33333334326744 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
Instructions:
  • Heat the oven to 425°F (220°C).
  • Combine the pumpkin puree, coconut milk, and banana in a large bowl and blend until smooth.
  • In a small bowl, combine sugar, xanthan gum, cinnamon, salt, ginger, nutmeg, and cloves. Mix well and add to the pumpkin mixture. Transfer the mixture to a casserole dish.
  • Bake at initial temperature for 15 minutes. Lower temperature to 350°F (175°C) and bake until toothpick inserted in center comes out clean, 30-45 minutes.

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