Gluten-Free Pumpkin Pie Filling
You can make both the crust and the filling in advance, refrigerate them separately, and then bake them the day of.
Recipe Summary 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 | Pumpkin Pie Filling1 (15 ounce) can pumpkin puree1 cup coconut milk (such as Silk®)1 banana, mashed¾ cup sugar2 teaspoons xanthan gum, or more as desired1 teaspoon ground cinnamon½ teaspoon salt½ teaspoon ground ginger⅓ teaspoon ground nutmeg¼ teaspoon ground clovesDirectionsPreheat 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 Fillingprep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
TAG : Gluten-Free Pumpkin Pie FillingFruits and Vegetables, Vegetables, Squash,
