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Horizontal baked Low FODMAP Pumpkin Cobbler in blue dish on gray background

Low FODMAP Pumpkin Cobbler

The dominant texture of this Low FODMAP Pumpkin Cobbler is like a soft, creamy, pumpkin pie. Not a classic cobbler, not a cake or a pudding. Sort of a combination of all three – with some brown sugar streusel on top, too! It is easy to make, very homespun and a welcome addition to a Thanksgiving or fall meal, but due to the use of canned pumpkin, can be enjoyed any time of year.

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Makes: 8 Servings
Calories: 289 kcal
Author: Dédé Wilson


Cobbler Base:

  • ¼ cup (1/2 stick; 57 g) unsalted butter, melted
  • 1/2 cup (73 g) low FODMAP, gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1/2 cup (120 ml) lactose-free whole milk, at room temperature
  • 1/4 cup (50 g) sugar
  • 2 teaspoons baking powder; use gluten-free if following a gluten-free diet
  • 1/4 teaspoon salt

Pumpkin Filling:

  • 1, 15- ounce (425 g) can of solid-pack, canned pumpkin purée, such as Libby’s
  • 1/4 cup (60 ml) lactose-free whole milk, at room temperature
  • 1/4 cup (60 ml) heavy cream, at room temperature
  • 1/4 cup (50 g) sugar
  • 1/4 cup (54 g) firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon allspice
  • 1/8 teaspoon salt

Streusel Topping:


  1. Preheat oven to 350°F (180°C). Coat a 9 1/2-inch (24 cm) deep-dish ovenproof glass pie plate with nonstick spray or ceramic baking dish of similar volume.
  2. Make the Cobbler Base: Pour melted butter in baking dish. Whisk together the flour, milk, sugar, baking powder and salt in a small bowl. Pour over the melted butter in the pie plate; do not combine. Set aside.

  3. Make the Filling: Whisk together all of the filling ingredients until thick and smooth. Dollop over base. Do not stir together. The mixture will look mottled, with the base coming up here and there. That's the way it should be.

  4. Make the StreuselTopping: Combine all of the topping ingredients together in small bowl. Scatter over cobbler.

  5. Bake for about 45 minutes or until cobbler is golden, the sides are set, and the center is still slightly soft (like when baking a pumpkin pie).
  6. Cool on wire rack for 10 minutes. Serve warm. This is best served the day it is made and can be reheated.
  7. A little bit of unsweetened or lightly sweetened whipped cream is a nice touch.


FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

Butter: Both Monash University and FODMAP Friendly have lab tested butter. Monash states that a low FODMAP Green Light portion is 1 tablespoon or 19 g and also states that “butter is high in fat and does not contain carbohydrates (FODMAPs)”. FODMAP Friendly gives it a “Pass” at 1 tablespoon or 19 g. Both recommended serving sizes are presented as part of healthy eating guidelines, not as maximum FODMAP serving size. Fat can affect guy motility and trigger IBS symptoms in some people. Eat to your tolerance.

• Lactose-Free Dairy: Lactose-free dairy, such as lactose-free milk or lactose-free cream cheese, has lactase enzyme added that breaks the disaccharide molecules and creates a more digestible dairy product, from a lactose perspective. The resulting product is not dairy-free, but it is lactose-free. Some products might have miniscule amounts of lactose remaining, but the amount is small enough for the product to be labeled as lactose-free. For instance, Breyers Lactose-Free Vanilla Ice Cream states it is 99% lactose-free, while Lactaid Vanilla Ice Cream states it is 100% lactose-free.

• Pumpkin, canned: Monash university has lab tested canned pumpkin and it is low FODMAP in 1/3 cup (75 g) portions. We always use Libby’s solid-pack pumpkin and feel that it gives superior results in our recipes.

Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Nutrition Facts
Low FODMAP Pumpkin Cobbler
Amount Per Serving
Calories 289 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 33mg11%
Sodium 209mg9%
Potassium 16mg0%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 29g32%
Protein 3g6%
Vitamin A 143IU3%
Vitamin C 1mg1%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.