For a richer flavor, try using brown sugar instead of white sugar. Adjust the amount of xanthan gum based on the desired thickness of the filling. Start with 2 teaspoons and add more gradually if needed. Feel free to add a splash of vanilla extract or a dash of maple syrup for extra flavor. If you don't have a casserole dish, you can use a deep pie dish instead. For a vegan version, ensure your sugar is vegan-friendly.
Gluten-Free Pumpkin Pie Filling
-
PREP TIME20 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING8 People
-
VIEWS15
Indulge in the cozy flavors of fall with this easy, gluten-free pumpkin pie filling. Simply bake until set and enjoy a slice of homemade goodness, perfect for those with dietary restrictions or anyone craving a comforting dessert. This recipe is easily poured into your prepared pie crust and refrigerated!
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate29 g
-
Fiber4 g
-
Protein1 g
-
Saturated Fat6 g
-
Sodium307 mg
-
Sugar22 g
-
Fat6 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 425 degrees F (220 degrees C). (5 minutes)
02
Step
5 mins
In a large bowl, blend together the pumpkin puree, coconut milk, and mashed banana until smooth and well combined. (5 minutes)
03
Step
3 mins
In a separate small bowl, whisk together the sugar, xanthan gum, cinnamon, salt, ginger, nutmeg, and cloves. This ensures even distribution of spices. (3 minutes)
04
Step
2 mins
Add the dry ingredient mixture to the pumpkin mixture and blend until everything is thoroughly combined and smooth. (2 minutes)
05
Step
2 mins
Pour the pumpkin mixture into a casserole dish. (2 minutes)
06
Step
45 mins
Bake in the preheated oven for 15 minutes. Then, reduce the heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, approximately 30 to 45 minutes more. (45 minutes)
07
StepLet the pie filling cool completely before refrigerating. Once cooled, refrigerate until fully set, at least 2 hours, or preferably overnight, for the best texture.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Flo Hoppe
Jun 30, 2025My family loved this! Even those who aren't gluten-free couldn't tell the difference. Thanks for sharing!
Vivianne Shanahan
Jun 23, 2025I had trouble finding xanthan gum, is there an alternative?
Braeden Goyette
Jun 17, 2025I was skeptical about the banana, but it adds a lovely sweetness and creamy texture. Will definitely make this again!
Demetris Oreilly
May 16, 2025The baking time was perfect, and the filling set up beautifully. I added a little vanilla extract, as suggested, and it was delicious.
Kraig Spencer
May 10, 2025This recipe is a lifesaver! I'm gluten-free and have been missing pumpkin pie. This filling is so easy to make and tastes amazing!