Gluten-Free Pumpkin Pie Filling

Have your pie crust ready to receive this gluten-free pumpkin pie filling with coconut milk using xanthan gum as a thickener.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 167 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 (15 ounce) can pumpkin puree
• 1 banana, mashed
• 1 cup coconut milk (such as Silk®)
• 2 teaspoons xanthan gum, or more as desired
• 0.5 teaspoon salt
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.75 cup sugar
• 0.33333334326744 teaspoon ground nutmeg

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.