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| Gluten-Free Pumpkin Pie Filling |
"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 :
- 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
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H5M |
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- 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.
Notes :
- Cornstarch can be used as the thickener in place of the xanthan gum.
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