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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!"
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1 h 5 m servings 167 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • Cornstarch can be used as the thickener in place of the xanthan gum.

Nutrition Facts

Per Serving: 167 calories; 6.3 g fat; 29 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 307 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
Most helpful
Most positive
Least positive

It turned out jello-e.

The texture and taste was offputting

Very good recipe. I used this, without cooking, in place of pumpkin pie filling required in another recipe. I used fresh pumpkin puree instead of canned. As stated in the footnotes I replaced...