How to use Xanthan gum to make Crustless Gluten Free Pumpkin Pie
Ingredients:
1 can Pumpkin Puree
250 ml Coconut Milk
1 large banana (mashed)
¾ cup sugar
2 tsp USA FLAVA Xanthan Gum
1 tsp Cinnamon ground
½ tsp ginger
Pinch of nutmeg
Directions:
1. In a bowl, blend pumpkin puree, coconut milk and banana.
2. In a separate bowl mix together Xanthan Gum, cinnamon, salt, ginger and nutmeg. Add in to the pumpkin mixture and mix well.
3. Pour mixture into a casserole or pie pan and bake in a 350 degree F oven for 45 mins.
4. Cut and serve.
Comments