Amazing Low-FODMAP Pumpkin Pie by Sarah Raplee

 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.

SARAH RAPLEE

Here is my recipe for Amazing Low-FODMAP Pumpkin Pie:

Ingredients

·        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

    Directions

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.

 I hope you savor every morsel. ~ Sarah Raplee