Low FODMAP Pumpkin Pie

Monash University, the same folks that certify Fody's Low FODMAP Food products, has recently added canned pumpkin to their list of tested foods. So if you’ve been wondering if pumpkin is Low FODMAP, the answer is yes in the right serving size. We can now all enjoy a slice of Low FODMAP pumpkin pie with our holiday meal, or anytime we have a hankering for this traditional beloved dessert. No need to shop around for Low FODMAP desserts to buy!

The creamy filling goes perfectly with our Low FODMAP Pie Crust; make sure to check out that Low FODMAP recipe as well, so that you are prepared to make this dessert that your family will clamor for as a go-to Low FODMAP pumpkin pie.

Preheat oven to 350°F/180°C.

For the Filling: Whisk together the sugar, brown sugar, spices and salt in a mixing bowl. Whisk in cream, milk and eggs until well combined. Thoroughly whisk in pumpkin until smooth.

Pour the filling into the crust and bake until the filling is set, about 40 to 50 minutes; it should still have a slight jiggle in the center as it will firm up upon cooling. Cool pie completely on a rack before serving. Pie is best served the day it is baked, but can be made 1 day ahead; simply cover loosely with aluminum foil and refrigerate. Make sure to bring it to room temperature before serving for the best Low FODMAP pumpkin pie texture.