Better than classic Pumpkin Pie

60 Minutes (mostly baking time) • Gluten-free • Low FODMAP • Serves 6 - 8 • This version of the classic pumpkin pie is rich and flavorful and low FODMAP too. Baked in our perfect buttery pate brisee pie crust and filled with just the right combination of pumpkin, eggs, cream, and spices to deliver a wonderful flavor every time. Serve with freshly whipped cream for the best combination of flavor, color, and tradition. Looking for more holiday recipes? Check out our post on Navigating a Holiday Feast while on a low FODMAP diet.

INGREDIENTS:

1 1/2 cups white sugar (cut back to 1 cup of sugar if you are sensitive to too much sugar)

1 teaspoon salt

3 teaspoon cinnamon

1 1/2 teaspoon ginger

3/4 teaspoon cloves

1/2 teaspoon allspice

4 eggs

1 large can pumpkin puree - 28 ounces (I prefer Libby’s brand)

24 ounces lactose-free half and half or whole milk (use lactose-free low fat or even nonfat milk if you are sensitive to fat)

DIRECTIONS:

Preheat the oven to 425° F.

Prepare our perfect buttery pate brisee pie crust and place it in the freezer until you’re ready to fill it.

Combine all ingredients in a mixing bowl and whisk to combine thoroughly.

Once your filling is ready, remove the crust from the freezer, brush the inside of the crust with egg white, then pour the filling in and put it on a lower shelf of the oven.

Bake at 425 degrees F for 15 minutes, then reduce the oven temperature to 350 degrees F and continue to cook for about 40 to 50 minutes more until no longer jiggly in the middle.

Watch the crust for over-browning and, if this starts to happen, cover (just the crust) with foil or a silicon pie ring.

Remove from oven and let cool to room temperature before serving.

Pro Tip: I much prefer to make this pie the day before I’m serving it and let it chill overnight. The flavors tend to meld and bolden as it rests.

Serve with a dollop of whipped cream (less than ½ cup for low FODMAP serving). I whip my own…and it’s so much better than canned.

Original recipe inspired by Sarah Aitken, Ashland, Oregon