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My review
Gluten-Free Pumpkin Pie Filling
cjcuppycake
"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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Ingredients
1 h 5 m servings 167 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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. Full nutrition
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Newest
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...