This creamy, spiced pumpkin custard comes together on the stovetop first, so the filling turns silky and thick before it ever hits the crust — no risk of a soupy center or an underbaked middle. Coconut milk gives it that rich, custardy body while cinnamon, ginger, nutmeg, and allspice bring the warm, cozy flavor you want from a fall pie. Cornstarch is the secret to that clean, sliceable set, and a long chill afterward locks in the texture so each wedge holds its shape on the plate. The crust bakes up crisp underneath while the top stays matte and just barely set, exactly how a proper pumpkin pie should look. Finish each slice with a light, billowy topping if you like a little extra richness. It's a genuinely solid pick for a low FODMAP table, especially around the holidays when everyone wants a slice of the classic.
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A 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.
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.
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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