Low FODMAP Pumpkin Pie
Easy Low FODMAP pumpkin pie recipe with homemade pumpkin puree and store-bought crust. Also gluten free and lactose free.
My Gut Feeling
9-inch | 28cm GF-low FODMAP pie crust
OR sheet of GF-low FODMAP puffed pastry
| 600g japanese pumpkin
(approx. 15.8oz | 450g pumpkin puree)*
| 100g brown sugar
| 100ml almond milk
Pre-heat oven to 375ºF | 180ºC degrees. Fit the pie crust into a 4*14-inch | 35*11cm square tart pan and prick the dough all over with a fork.
Cut the seedless, skinless pumpkin in chunks and steam for 15 to 20 minutes or until soft. Mash with a fork and set aside to cool.
Beat eggs with sugar for two minutes, until bubbles form.
Add the pumpkin puree, cornstarch, milk, salt and spices and mix until well combined.
Pour the mixture in the tart pan and cook for 45 to 55 minutes, or until centre is set.
Remove from oven and leave to rest for 2 hours before serving.
*you can also use 15.8oz (450g) of
but make sure you limit the intake to one slice per meal.