Simple Way to Gluten Free Raspberry Cake Filling

Gluten-Free Pumpkin Pie Filling

150g unsalted butter, chopped 1 cup dark brown sugar, firmly packed 1 vanilla bean, split lengthways and seeds scraped 2 eggs 150g smooth ricotta 65g rice flour 1 tsp baking powder 1/2 cup almond meal.

Recipe Summary Gluten-Free Pumpkin Pie Filling

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!

Ingredients | Gluten Free Raspberry Cake Filling

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

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.

Cornstarch can be used as the thickener in place of the xanthan gum.

Info | Gluten Free Raspberry Cake Filling

prep: 20 mins cook: 45 mins total: 1 hr 5 mins Servings: 8 Yield: 8 servings

TAG : Gluten-Free Pumpkin Pie Filling

Fruits and Vegetables, Vegetables, Squash,