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Gluten-Free Pumpkin Pie Filling Recipe

Recipe by: cjcuppycake

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In1 h 5 m
  • 1Preheat oven to 425 degrees F (220 degrees C).
  • 2Blend pumpkin puree, coconut milk, and banana together in a large bowl.
  • 3Mix 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.
  • 4Bake 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.
Footnotes
  • Cook's Note:
  • Cornstarch can be used as the thickener in place of the xanthan gum.
Ingredients
  • 8 servings
  • 167 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    167
    8%
  • Fat:
    6.3
    10%
  • Carbs:
    29
    9%
  • Protein:
    1.4
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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