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!Ingredients | Pumpkin Pie Filling
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
Directions
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.
Cornstarch can be used as the thickener in place of the xanthan gum.
Info | Pumpkin Pie Filling
prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
