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