Gluten-Free Pumpkin Pie Filling
Prepare your pie crust in advance to receive this coconut milk and xanthan gum thickened gluten-free pumpkin pie filling.
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.