Gluten-Free Pumpkin Pie Filling

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 cup coconut milk (such as Silk)
• 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

Directions

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.