Low FODMAP Pumpkin Swirl Brownie Pie

Name: Low FODMAP Pumpkin Swirl Brownie Pie
Ingredients: ½ cup (1 stick; 113 g) unsalted butter, ( at room temperature, cut into pieces); 12 ounces (340 g) semisweet or bittersweet chocolate, ( finely chopped; I used 60% cacao mass); 2/3 cup (141 g ) firmly packed light brown sugar; 2 large eggs, (at room temperature); 1 teaspoon vanilla extract; 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); 2 tablespoons sifted natural cocoa; 1/2 teaspoon baking powder; (use gluten-free if following a gluten-free diet); 1/4 teaspoon salt; 1 ½ tablespoons water, (used later in recipe); 1 cup (244 g) unsweetened pumpkin purée, (such as Libby’s); 1 cup (240 ml) heavy cream, (at room temperature); 1 large egg, (at room temperature); ¼ cup (50 g) sugar; ¼ cup (36 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s red Mill 1 to 1 Gluten Free Baking Flour); 1/2 teaspoon cinnamon; Pinch cloves; Pinch ginger; Pinch nutmeg; Pinch salt

www.fodmapeveryday.com

Our Low FODMAP Pumpkin Swirl Brownie Pie makes its own chocolaty, brownie crust! Super simple to make - gluten-free and lactose-free, too!

View full recipe on www.fodmapeveryday.com

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 www.fodmapeveryday.com.

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Deep-dish pie plate
Oven
Microwave
Mixing bowl
Double boiler
Whisk
Offset spatula
Measuring cup
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Toothpick
Cooling rack
Nonstick cooking spray

Ingredients

½ cup (1 stick; 113 g) unsalted butter, ( at room temperature, cut into pieces)
12 ounces (340 g) semisweet or bittersweet chocolate, ( finely chopped; I used 60% cacao mass)
2/3 cup (141 g ) firmly packed light brown sugar
2 large eggs, (at room temperature)
1 teaspoon vanilla extract
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)
2 tablespoons sifted natural cocoa
1/2 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
1/4 teaspoon salt
1 ½ tablespoons water, (used later in recipe)
1 cup (244 g) unsweetened pumpkin purée, (such as Libby’s)
1 cup (240 ml) heavy cream, (at room temperature)
1 large egg, (at room temperature)
¼ cup (50 g) sugar
¼ cup (36 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s red Mill 1 to 1 Gluten Free Baking Flour)
1/2 teaspoon cinnamon
Pinch cloves
Pinch ginger
Pinch nutmeg
Pinch salt