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FODMAP Free Pumpkin Pie

FODMAP Free Pumpkin Pie

FODMAP Free Pumpkin Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is a FODMAP Free variation of the traditional Libbys famous pumpkin pie recipe!
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 12 fl. oz Silk Vanilla creamer
  • 1 unbaked 9-inch FODMAP Free pie crust
  1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl.
  2. Beat eggs in large bowl.
  3. Stir in pumpkin and sugar-spice mixture.
  4. Gradually stir in creamer.
  5. POUR into pie shell.
  6. BAKE in preheated 425° F oven for 15 minutes.
  7. Reduce temperature to 350° F and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
  8. Cool on wire rack for 2 hours.
  9. Serve immediately or refrigerate.

1 comment

1 ping

  1. LMT

    We make this at our house! I wanted to mention that it also works to use water in place of the “milk” in a pumpkin pie recipe. I use 1/2 cup water and bake it about 60 minutes or a bit longer. We also knock the sugar down to 1/2 cup and it still tastes fine. I even experimented and used 1/4 cup sugar and about 1/3 cup dextrose (glucose powder) yesterday in an attempt to reduce fructose load for the day and that was kid-approved too.

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