Recipes | Pies & Tarts

Maple Pumpkin Pie with Fresh Lemon & Ginger – Low FODMAP

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Maple Pumpkin Pie – with a Zesty, Zingy Kick!

This version of pumpkin pie is lightly sweetened with maple syrup and flavored with fresh lemon zest and freshly grated ginger, which provide a bit of zing. If you love pumpkin pie and have been looking for something a bit different, this is it!

pumpkin pie sweetened with maple and enhanced with fresh lemon zest and fresh ginger on a cooling rack

The Mighty Maple

Here in New England we cherish our Maple trees…majestic ancient trees planted by our forefathers grace our streets and back roads linking us to the farmers and townspeople who lived in our communities before us.

In the fall, they carpet our hillsides with a quilt of blazing colors – filling our porches and gardens with yellow, red, purple and brown leaves and helicopter seed pods as they fall. They shade our homes and family gatherings in the heat of the summer.

And in the early warming of spring, their nectar runs providing us with a dark golden sweet syrup that we covet and cherish all year long.

Izzy the Cat admiring the glory of the maple tree in fall.

Fresh Ginger Harvest

In more recent times our local farmers have added ginger to our local harvest. Growing the root in long greenhouses and even in the field alongside turmeric and potatoes.

One of our favorite local growers, Old Friends Farm makes syrups, spice blends and teas from their ginger and turmeric – and we encourage you to try their ginger syrup.

Fresh ginger root just harvested from the ground at the FODMAP Everyday greenhouse.

Robin grew ginger for the first time this year in our greenhouse and now the freezer is full of pink-fleshed fresh ginger vacuum packed for use all winter long. Fresh ginger has a gentle sweetness and makes a lighter impression than older ginger root.

This take on the traditional Thanksgiving pumpkin pie is an ode to all of these ingredients – and one we think you will enjoy – and surprise your guests with the depth of flavor from the maple and the kick from the ginger.

Easy to Make with Canned Pumpkin

This Maple Pumpkin Pie with Fresh Lemon & Ginger takes advantage of one of our all-time favorite convenience products – canned pumpkin, which you can read about in our Explore an Ingredient section.

pumpkin pie sweetened with maple and enhanced with fresh lemon zest and fresh ginger

Make This Pie Crust First

You will need to make our gluten-free All-Butter Pie Crust first and partially bake the crust, which will ensure a crispy bottom. Banish soggy bottom pie crusts forever! Note that you need a 9 ½-inch (24 cm) deep-dish pie plate to hold all the yummy filling. The filling will overflow a regular 9 inch (23 cm) plate.

pumpkin pie sweetened with maple and enhanced with fresh lemon zest and fresh ginger on a cooling rack
4.38 from 8 votes

Maple Pumpkin Pie with Fresh Lemon & Ginger

This version of pumpkin pie is lightly sweetened with maple syrup and flavored with fresh lemon zest and freshly grated ginger, which provide a bit of zing. If you love pumpkin pie and have been looking for something a bit different, this is it!

Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) pie; 8 slices; 1 slice per serving

Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Dédé Wilson

Ingredients:

  • 1, partially baked deep-dish 9 1/2-inch, 24 cm All-Butter pie crust

Filling:

  • 1, 15- ounce (425 g) can pumpkin purée (see Tips)
  • 1/2 cup (120 ml) pure maple syrup
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) heavy cream, at room temperature
  • 1/4 cup (60 ml) lactose-free whole milk, at room temperature
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • ½ teaspoon finely grated fresh ginger
  • 1/4 teaspoon salt

Preparation:

  1. Have the partially baked pie crust ready to use.
  2. For the Filling: Position rack in center of oven. Preheat oven to 350°F/180°C.
  3. Whisk pumpkin, maple syrup and eggs together in medium bowl to blend. Whisk in cream, milk and cinnamon, lemon zest, fresh ginger and salt until smooth.
  4. Pour filling into crust and 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.

Tips

  • Pure canned pumpkin is perfect for his pie. Make sure you do not buy “pumpkin pie filling”, which is already sweetened and spiced.
  • Room temperature dairy products will help your pie bake evenly, so plan ahead.
Course: Dessert, Treat
Cuisine: American

Nutrition

Calories: 223kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 86mg | Sodium: 143mg | Potassium: 64mg | Fiber: 2g | Sugar: 11g | Vitamin A: 315IU | Vitamin C: 0.3mg | Calcium: 38mg | Iron: 0.3mg

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.


Low FODMAP Recipes Created Just For You!

We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.

Read our article How Are Low FODMAP Recipes Created? for more in-depth information.

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