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+ servings
A pumpkin pie slice, cut with a fork
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5 from 5 votes

Low FODMAP Pumpkin Pie

Easy Low FODMAP pumpkin pie recipe with homemade pumpkin puree and store-bought crust. Also gluten free and lactose free.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Low Fodmap
Keyword: pie, pumpkin
Servings: 6 slices


  • 1 9-inch | 28cm GF-low FODMAP pie crust OR sheet of GF-low FODMAP puffed pastry
  • 21 oz | 600g japanese pumpkin (approx. 15.8oz | 450g pumpkin puree)*
  • 2 eggs
  • 3.5 oz | 100g brown sugar
  • 2 tbsp cornstarch
  • 1/2 tsp salt
  • 2 heaped tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 3.4 oz | 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 canned pumpkin but make sure you limit the intake to one slice per meal.