Gluten-Free Pumpkin Pie Filling

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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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Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
8
Yield:
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

  • teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

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.

Cook's Note:

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

Nutrition Facts (per serving)

167 Calories
6g Fat
29g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 167
% Daily Value *
Total Fat 6g 8%
Saturated Fat 6g 28%
Sodium 307mg 13%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 14%
Total Sugars 22g
Protein 1g
Vitamin C 4mg 20%
Calcium 66mg 5%
Iron 2mg 10%
Potassium 230mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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