Gluten-Free Pumpkin Pie Filling

Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

By cjcuppycake

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
167 calories; protein 1.4g 3% DV; carbohydrates 29g 9% DV; fat 6.3g 10% DV; cholesterolmg; sodium 306.9mg 12% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Onini Kanabo
Rating: 5 stars
10/13/2015
Yum Read More
Helpful
(1)

Most helpful critical review

Lori
Rating: 1 stars
12/01/2016
The texture and taste was offputting Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
brittney
Rating: 4 stars
01/12/2015
It turned out jello-e. Read More
Helpful
(1)
Onini Kanabo
Rating: 5 stars
10/13/2015
Yum Read More
Helpful
(1)
Buckwheat Queen
Rating: 5 stars
10/23/2014
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 the xanthan gum with arrowroot powder. Thank you for the recipe. Read More
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Catherine Petersen
Rating: 5 stars
05/28/2020
It turned out great! I've been wanting GF and dairy free pumpkin pie and hadn't found a recipe until this one showed up. I did change a few things. I used 4 eggs beaten instead of the banana, and cornstarch instead of xanthum gum. Thank you Read More
Lori
Rating: 1 stars
12/01/2016
The texture and taste was offputting Read More
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