I’m Sarah Raplee, author of Paranormal and Steampunk Romance Stories.
I’VE ALWAYS LOVED PUMPKIN PIE. It’s my favorite. But now that I’m on a Low FODMAP Diet, my pumpkin pie has to be dairy-free, wheat-free and soy-free. It doesn’t have to be pumpkin-free, but I can only indulge in one slice per day, so it must be AMAZING! I savor pumpkin pie one tiny bite at a time.
In my efforts to find a really AMAZING pumpkin pie recipe, I modified a to-die-for recipe by Gluten-Free HomemakerLinda Etherton called Pumpkin Pie – Totally from Scratch. (Follow the link for the original recipe.)
I LOVE Bob’s Red Mill products. I use their gluten-free pie crust mix to make AMAZING pie crust. (http://www.bobsredmill.com/gluten-free-pie-crust-mix.html ) This crust does not crumble like so many others! And it tastes like pie crust.
Here is my recipe for Amazing Low-FODMAP Pumpkin Pie:
· 1 gluten-free pie crust
· 1¾ cups mashed pumpkin
· ¾ cup sugar
· 2 eggs
· ¾ cup almond milk
· ½ teaspoon vanilla
· ½ teaspoon salt
· ½ teaspoon cinnamon
· 1½ teaspoons pumpkin pie spice
1. Combine all the ingredients (except the pie crust) using a fork or electric mixer to mix them together.
2. Pour it into an uncooked pie crust.
3. Bake at 400 degrees 45-50 minutes.
4. Let cool before cutting.
Happy Holidays! I hope you savor every morsel. ~ Sarah Raplee