Low FODMAP Vegan Pumpkin Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 vegan pie crust (9-inch), unbaked
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 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp fine salt
- 1 tsp vanilla extract
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Press or roll the vegan 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, full-fat coconut milk, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until completely smooth with no cornstarch lumps visible.
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