Vegetables Recipe ⤑ 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!

Recipe by:
Calories:167.1
Gluten-Free Pumpkin Pie Filling
Prep:20m
Cook:45m
Ready in:1h 5m
Serving:8 servings

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 1 cup coconut milk (such as Silk®)
  • 1 banana, mashed
  • ¾ cup sugar
  • 2 teaspoons xanthan gum, or more as desired
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ⅓ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Cooking Directions

  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.
Cornstarch can be used as the thickener in place of the xanthan gum.

Nutrition Facts

  • calories167.1
  • carbohydrateContent29 g
  • fatContent6.3 g
  • fiberContent3.9 g
  • proteinContent1.4 g
  • saturatedFatContent5.5 g
  • sodiumContent306.9 mg
  • sugarContent22.3 g
#Filling #Gluten-Free #Pumpkin #Squash #Vegetables #Fruits-and-Vegetables

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