Low FODMAP Pumpkin Swirl Brownie Pie Recipe | Samsung Food App

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