Maple Pumpkin Pie with Fresh Lemon & Ginger - Low FODMAP - FODMAP Everyday
This low FODMAP pumpkin pie is lightly sweetened with maple syrup and flavored with fresh lemon zest and freshly grated ginger, which provide a bit of zing.
Ingredients
- 1, partially baked deep-dish 9 1/2-inch, (24 cm All-Butter pie crust)
- 1, 15- ounce (425 g) can pumpkin purée ((see Tips))
- 1/2 cup (120 ml) pure maple syrup
- 2 large eggs, (at room temperature)
- 1/2 cup (120 ml) heavy cream, (at room temperature)
- 1/4 cup (60 ml) lactose-free whole milk, (at room temperature)
- 1 teaspoon cinnamon
- 1 teaspoon lemon zest
- ½ teaspoon finely grated fresh ginger
- 1/4 teaspoon salt
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