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!
Provided by cjcuppycake
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 29 g, Fat 6.3 g, Fiber 3.9 g, Protein 1.4 g, SaturatedFat 5.5 g, Sodium 306.9 mg, Sugar 22.3 g
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