No gluten-free pumpkin pie filling to be found? I’ve got it. Simply pour this hot mixture into your prepared, baked pie crust, then chill until firm.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 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
- ⅓ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- 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.
- Cornstarch can be used as the thickener in place of the xanthan gum.
Reviews
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
The texture and taste was offputting
Yum
It turned out jello-e.
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.