Gluten-Free Pumpkin Pie Filling - cooking recipe

Ingredients
    1 (15 ounce) can pumpkin puree
    1 cup coconut milk (such as Silk(R))
    1 banana, mashed
    3/4 cup sugar
    2 teaspoons xanthan gum, or more as desired
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/3 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
Preparation
    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.

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