Gluten-Free Pumpkin Pie Filling Recipe

Gluten-Free Pumpkin Pie Filling Recipe

  • 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
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Blend pumpkin puree, coconut milk, and banana together in a large bowl.
  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.
  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.
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