Low FODMAP Classic Pumpkin Pie
Low FODMAP Classic Pumpkin Pie brings together lactose-free evaporated milk, canned pumpkin, spices, eggs and pure cane sugar for a traditional flavor and texture. We like it best nestled in an all-butter piecrust.
Pumpkin Is Low FODMAP
We love pumpkin around here! Did you know that Monash University has lab tested several brands of canned pumpkin? Canned Pumpkin is Green Light low FODMAP in 75 g amounts (⅓ cup).
That might not sound like a lot but when it is used in a recipe such as our Low FODMAP Pumpkin Biscuits, Pumpkin Cranberry Breakfast Cookies, Scones, Chocolate Pumpkin Marble Cake, Gingerbread Pumpkin Streusel Coffee Cake or this Low FODMAP Classic Pumpkin Pie, a little goes a long way?
We LOVE Lactose-Free Evaporated Milk
The low FODMAP diet is not a dairy free diet, but it is reduced in lactose. More and more ingredients are appearing on the shelves and this Carnation Lactose-Free Evaporated Milk is one of them. The container holds 11-ounces, so I have formulated the recipe to use exactly that much.
Many traditional American pumpkin pie recipes use evaporated milk, which is how this rendition came to be and why we call it Low FODMAP Classic Pumpkin Pie.
It is so easy to make. Just whisk everything together in a bowl and pour into your favorite pastry crust. We are partial to our own All-Butter Pie Crust. If you haven’t tried that recipe yet, we highly recommend it.
For other take on Pumpkin Pie, try our Maple Pumpkin Pie with Lemon & Ginger and our Pumpkin Chiffon Pie.
Low FODMAP Classic Pumpkin Pie
Our Low FODMAP Classic Pumpkin Pie is super easy to make and takes advantage of lactose-free evaporated milk.
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) pie cut into 10 wedges; serving size 1 slice
Ingredients:
Crust:
- 1, half-batch All Butter Pie crust, fitted into a 9-inch (23 cm) pie plate, crimped and chilled
Filling:
- 1, 15- ounce (425 g) can pumpkin purée (see Tips)
- ¾ cup (149 g) sugar
- 2 large eggs, at room temperature
- 11- ounces (330 ml) lactose-free evaporated milk
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1/4 teaspoon salt
Preparation:
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Position rack in center of oven. Preheat oven to 425°F(220°C).
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Whisk pumpkin, sugar and eggs together in medium bowl to blend. Whisk in the evaporated milk, then the cinnamon, ginger, cloves and salt until smooth.
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Pour filling into crust and bake for 15 minutes. Turn heat down to 350°F (180°C) and continue to bake until filling is set, about 35 to 45 minutes. The edges will be firmer, and the center should jiggle slightly; it will firm up upon cooling. Cool pie completely on rack before serving. Pie is best served the day it is baked but it can be made 1 day ahead; store at room temperature lightly covered with foil. Or, for added convenience, you can also make the filling the day before and refrigerate in an airtight container overnight. Bring to room temp and bake the pie the day of serving.
Notes:
Tips
- Pure canned pumpkin is perfect for his pie and I prefer Libby’s brand. It is always consistently rich, smooth and thick and contains one ingredient: pumpkin! Make sure you do not buy “pumpkin pie filling”, which is already sweetened and spiced.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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Could this be frozen and thawed on serving day without losing texture or flavor?
Hi Ashley, I never freeze my pies whole as I am a stickler for freshly baked, so the recipe has not been tested as such. What I would do is I would make the crust, fit it into the pan, crimped, and freeze that. Then I would make the filling ahead. You could even make it 2 days ahead and refrigerate it in an airtight container. Then I would bake everything the day of, or day ahead, if necessary. Make sure to bring the filling to room temp before pouring into the shell and whisk it very well.
Hallelujah for lactose free evap milk!!!! Made this pie for Thanksgiving last month, and it was a hit. Now again for Xmas. I picked up gluten-free/butter pre-made pie crusts at Whole Foods. Truly makes this pie easy breezy!
YAY! So happy we are “with” you at the table for the holidays! Thank you for letting us know. It means a lot.
Can I make this with fresh pureed sugar pumpkin?
A general statement first: “The recipe was developed as presented for taste, texture, yield and FODMAP load. Any changes might affect any or all the above – and we cannot guarantee the recipe will work. One is always able to try substitutions, but please pay attention to any FODMAP-related deviations that result because of any changes you might make”. More specifically, sugar pumpkin has not been lab tested by anyone and has an unknown FODMAP content. Also, canned pumpkin is very thick – a spoon can stand straight up in it. IF you wanted to give this a go, I would cook the pumpkin, puree in a food processor, then push through a ricer or strainer and if it is not thick enough for a spoon to stand up in, I would reduce it. Still no guarantees on texture or FODMAPs.