Name: Gluten-Free Pumpkin Pie Filling
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pumpkin Puree - 1 (15 ounce) can; Coconut milk (such as Silk®) - 1 cup; Banana, mashed - 1; Sugar - ¾ cup; Xanthan gum, or more as desired - 2 teaspoons; Ground cinnamon - 1 teaspoon; Salt - ½ teaspoon; Ground ginger - ½ teaspoon; Ground nutmeg - ⅓ teaspoon; Ground cloves - ¼ teaspoon

Ingredients for - Gluten-Free Pumpkin Pie Filling

1. Pumpkin Puree 1 (15 ounce) can

2. Coconut milk (such as Silk®) 1 cup

3. Banana, mashed 1

4. Sugar ¾ cup

5. Xanthan gum, or more as desired 2 teaspoons

6. Ground cinnamon 1 teaspoon

7. Salt ½ teaspoon

8. Ground ginger ½ teaspoon

9. Ground nutmeg ⅓ teaspoon

10. Ground cloves ¼ teaspoon

How to cook deliciously - Gluten-Free Pumpkin Pie Filling

1 . Stage

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

2 . Stage

Blend pumpkin puree, coconut milk, and banana together in a large bowl.

3 . Stage

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 . Stage

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.