Low FODMAP Pumpkin Chiffon Pie Recipe | Samsung Food App

Ingredients

• 1, 9-inch (23 cm) pre-baked All-Butter Pie Crust, (cooled)
• 2 tablespoons whiskey
• 1/4 ounce (7 g) plain gelatin, (such as Knox (if you use Knox, it is one, 1/4-ounce envelope))
• 1 1/4 cups (305 g) canned pumpkin, (such as Libby’s)
• 3/4 cup (180 ml) lactose-free whole milk
• 2/3 cup (141 g) firmly packed light brown sugar
• 4 large egg yolks
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 1/4 cups (300 ml) heavy cream; (use lactose-free if available, divided)
• 1 1/2 teaspoons confectioners’ sugar