Low FODMAP Pumpkin Chiffon Pie

Name: Low FODMAP Pumpkin Chiffon Pie
Total time: 25 min
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

www.fodmapeveryday.com

Our Low FODMAP Pumpkin Chiffon Pie is just a little different from the classic - it is lighter, gently spiced & very creamy. Perfect for your holiday table!

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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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