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Ingredients1 h 5 m servings 167 cals
Original recipe yields 8 servings
- 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.
- Cook's Note:
- Cornstarch can be used as the thickener in place of the xanthan gum.
Per Serving: 167 calories; 6.3 g fat; 29 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 307 mg sodium. Full nutrition
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