Name: Gluten-Free Pumpkin Pie Filling
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 can (15 ounces) pumpkin puree; 1 can (14 ounces) sweetened condensed milk; 2 large eggs; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt

Indulge in the warm and comforting flavors of a classic pumpkin pie, but without gluten. This recipe for gluten-free pumpkin pie filling is perfect for those with gluten sensitivities or following a gluten-free diet. Made with simple and wholesome ingredients, this pumpkin pie filling is smooth, creamy, and bursting with autumn spices. Serve it in a gluten-free pie crust for a complete and delicious dessert.

Ingredients

1 can (15 ounces) pumpkin puree
1 can (14 ounces) sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Directions

Preheat the oven to 425°F (220°C).
In a medium mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until well combined.
Pour the mixture into a prepared gluten-free pie crust.
Bake in the preheated oven for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool completely before serving.
Serve with whipped cream or vanilla ice cream, if desired.

Interesting Facts

Pumpkin pie is a traditional American dessert commonly served during the fall and winter months, especially during Thanksgiving and Christmas.

The use of sweetened condensed milk in this recipe adds a creamy and rich texture to the pumpkin pie filling.

Gluten-free pie crusts can be found in most grocery stores or easily made at home using gluten-free flour alternatives.