Low FODMAP Pumpkin Chiffon Pie

Our Low FODMAP Pumpkin Chiffon Pie is just like the classic - only a bit lighter. Gently spiced, smooth and creamy.

Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) pie; 12 slices; serving size 1 slice

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Makes: 12 slices

Calories: 303 kcal

Author: Dédé Wilson

2 tablespoons whiskey
1/4 ounce (7 g) plain gelatin, such as Knox (if you use Knox, it is one, 1/4-ounce envelope)
1 1/4 cups (305 g) canned pumpkin, such as Libby’s
3/4 cup (180 ml) lactose-free whole milk
2/3 cup (141 g) firmly packed light brown sugar
4 large egg yolks
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1 1/4 cups (300 ml) heavy cream; use lactose-free if available, divided
1 1/2 teaspoons confectioners’ sugar

Pour whiskey into a small bowl and sprinkle the gelatin over it as evenly as possible. Allow to sit and soften while you continue your prep.
Meanwhile whisk together the canned pumpkin, milk, brown sugar, yolks and all of the spices and salt in a medium saucepan until combined and heat over low-medium heat, whisking often, until a thermometer reads 160°F/71°C. Take care as the mixture is thick and splatters as it becomes hot. Cooking time will be less than 10 minutes. Whisk in the gelatin mixture until dissolved, then remove from heat. Scrape into a metal bowl, set over a larger bowl filled with ice water and whisk until room temperature, whisking often, about another 5 to 10 minutes.
Whip 3/4 cup (180 ml) of the heavy cream just until soft peaks form and fold into the cooled pumpkin mixture. Start incorporating it with a whisk, then finish off with a spatula. Pour into prepared pie shell and smooth the top. Chill for at least 4 hours until firm. Pie may be held at this point overnight in refrigerator.
Right before serving whip the remaining 1/2 cup (120 ml) of the cream with confectioners’ sugar just until soft peaks form. Serve wedges of pie with small dollops of whipped cream.

Libby's canned pumpkin is reliably smooth, thick, dark orange in color and quite flavorful. Other brands of canned pumpkin will not give you the same taste or texture results.

Nutrition Facts

Low FODMAP Pumpkin Chiffon Pie

Amount Per Serving

Calories 303 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g30%

Cholesterol 51mg17%

Sodium 115mg5%

Potassium 18mg1%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Vitamin A 385IU8%

Vitamin C 0.2mg0%

Calcium 20mg2%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.