Low FODMAP Rustic Pumpkin Pie

Name: Low FODMAP Rustic Pumpkin Pie
Ingredients: 1 3/4 gluten free all purpose flour (add an extra 1-2 tbsp of flour per pie if the dough is too sticky); 1/2 guar gum (or xanthan gum); 2 soft brown sugar; 1/8 ground cinnamon; 125 butter or dairy free spread; 1 large egg; 1 low FODMAP milk; 1 Dry rice or beans (for blind baking); 450 pumpkin puree (not pumpkin pie filling) (500g raw Japanese pumpkin/Kabocha squash OR 15oz can pumpkin puree); 3 large egg; 3/4 soft brown sugar; 2 cornflour; 1/2 salt; 1 1/2 ground cinnamon; 1/2 ground ginger; 1/4 ground nutmeg; 1/8 ground cloves; 3/4 low FODMAP milk

alittlebityummy.com

I’ve done a lot of testing and I’ve created a pumpkin pie that my friends and family love, it’s sweet and spicy, thick and smooth all at the same time.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at alittlebityummy.com.

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Ingredients

1 3/4 gluten free all purpose flour (add an extra 1-2 tbsp of flour per pie if the dough is too sticky)
1/2 guar gum (or xanthan gum)
2 soft brown sugar
1/8 ground cinnamon
125 butter or dairy free spread
1 large egg
1 low FODMAP milk
1 Dry rice or beans (for blind baking)
450 pumpkin puree (not pumpkin pie filling) (500g raw Japanese pumpkin/Kabocha squash OR 15oz can pumpkin puree)
3 large egg
3/4 soft brown sugar
2 cornflour
1/2 salt
1 1/2 ground cinnamon
1/2 ground ginger
1/4 ground nutmeg
1/8 ground cloves
3/4 low FODMAP milk