Low Fiber Condensed Milk Pumpkin Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 (9-inch) unbaked pie crust
For the filling
- 1 can (15 oz) pumpkin puree
Ingredient noteLow Residue diets limit fibrous vegetables, but the pumpkin puree here is a smooth puree with no skin or seeds, and the amount per serving is moderate, so it is likely Low Residue. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
- 1 can (14 oz) sweetened condensed milk
Ingredient notePlain sweetened condensed milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid (14 oz) sweetened condensed milk, please tap it and change its rating to Red.
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ½ tsp fine salt
- ½ cup heavy cream
Ingredient notePlain heavy cream has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
- 1 tsp vanilla extract
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Fit the unbaked pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while you prepare the filling.
- 2
In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no cornstarch lumps remain.
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