Recipe by cjcuppycake
"Can't find a gluten-free pumpkin pie filling? I have it. Just pour this from the oven into your prepared, baked pie crust and refrigerate until set!"
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1 (15 ounce) can
coconut milk (such as Silk®)
xanthan gum, or more as desired
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Pumpkin Pie Filling
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 57
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