Low FODMAP Pumpkin Spice Rice Cake Snacks
Autumn flavors don't have to come with a side of digestive distress, and this cozy snack proves it. A warmly spiced pumpkin spread — built from canned pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, and allspice — gets spooned generously over crisp rice cakes for something that tastes indulgent but is genuinely gentle on a sensitive gut. Portion size matters with this kind of eating, and the recipe is thoughtfully built around tested amounts so you're not left guessing whether you've gone too far. The optional almond butter stirs right into the spread for a little extra richness and staying power, while a scatter of pumpkin seeds on top adds a satisfying crunch. It comes together in minutes with no cooking required, making it a brilliant option for a quick afternoon snack or a light breakfast on the go. Any leftover spread keeps in the fridge for up to four days, so you can top rice cakes all week without any extra effort. Four servings of something this good — and this easy — feels like a genuine win.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice cakes
- 8 plain rice cakes
For the pumpkin spread
- ½ cup canned pumpkin purée (not pumpkin pie filling)
Ingredient noteA serving of up to about 1/3 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp fine salt
- 2 tbsp almond butter (optional)
Ingredient noteA serving of up to about 1 1/4 tablespoons of almond butter is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond butter, please tap it and change its rating to Red.
For serving
- 1 tbsp pumpkin seeds (pepitas), for serving (optional)
Instructions
- 1
In a small mixing bowl, stir together the pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, allspice, and salt until smooth and evenly combined. Stir in the almond butter, if using, until fully incorporated.
- 2
Arrange the 8 rice cakes on a flat surface or large plate. Spoon about 2 tablespoons of the pumpkin spread onto each rice cake and spread it to the edges with a small spatula or butter knife.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!