Low FODMAP Pumpkin Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 unbaked 9-inch pie crust
For the filling
- 1 can (15 oz) pumpkin puree
Ingredient noteA serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe contains about 3 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup packed light brown sugar
- 3 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp fine salt
- 1 tsp vanilla extract
For serving
- whipped cream or dairy free whipped topping, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°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 medium saucepan, whisk together the pumpkin puree, coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, allspice, and salt until smooth and no lumps of cornstarch remain.
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