Amazing Low-FODMAP Pumpkin Pie Recipe by Sarah Raplee

 I’m Sarah Raplee, author of Paranormal and Steampunk Romance Stories. (This post was first published in 2016)

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 Homemaker Linda Etherton called Pumpkin Pie – Totally from Scratch. 

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.

Happy Holidays! I hope you savor every morsel. ~ Sarah Raplee