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 (1/3 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.
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
- 1, half-batch All Butter Pie crust, fitted into a 9-inch (23 cm) pie plate, crimped and chilled
Position rack in center of oven. Preheat oven to 425°F(220°C).
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.
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.
- 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.
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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