A low FODMAP pumpkin pie! Delicious for Thanksgiving, Christmas or any random autumn day. Gluten-free and low in lactose.
For the bottom
- 225 g (1 3/4 cup) gluten-free flour (I use Mix It Universal from Schär)
- 3 tbsp sugar
- 1 tsp xanthan gum
- A pinch of salt
- 150 g (1 1/3 sticks) cold butter, diced
- 1–6 tbsp cold water
- A 22 cm (8,75 inch) pie tin
- Optional: baking weights (you can also use uncooked rice if you don’t have baking weights)
For the filling
- 3 eggs, at room temperature
- 150 g (3/4 cup) light brown sugar
- 425 g (15 oz) canned pumpkin
- 1 tbsp corn starch
- 200 ml (3/4 cup + 2 tbsp) lactose-free heavy cream (not whipped) + extra to serve the pie with
- 2 tsp pumpkin spice
- 1/4 tsp salt
- Put for the crust flour, sugar, xanthan gum and salt together. Cut the butter into small pieces. Knead the butter with your fingers into the flour mixture.
- Is your dough holding into a ball and is it not too dry? Then you probably don’t have to add extra water or only a little bit. Is your dough still crumble? Then add the water spoon by spoon. Knead the dough after every added tablespoon. Repeat this until you have a dough ball that holds together and is not too wet and not too dry. You probably won’t need all the water.
- Form the dough into a disk, wrap it into foil and put into the fridge for an hour to cool.
- Mix the eggs creamy. Add the canned pumpin, cream, sugar, corn starch, pumpkin spice and salt. Stir until you have a smooth mixture. Put aside.
- Put a sheet of baking parchment on your kitchen counter and put the dough on top. Cover it with another sheet of baking parchment and roll the dough out with a rolling pin. Roll it into a sheet that is 3 cm (1,2 inch) larger as your pie tin on all sides.
- Put the dough on top of the pie tin and press it into the sides. Remove any excess dough.
- Prick the bottom of the pumpkin pie with a fork and put it into the fridge for another 20 minutes to cool.
- Heat the oven to 200 degrees Celsius (390 F).
- Put a piece of baking parchment on top of the pie crust and put the baking weights or uncooked rice on top. You are now going to blind bake the crust. The baking weights or rice help the crust to keep its shape. Blind baking the crust avoids soggy bottoms.
- Bake the crust in the oven for 15 minutes.
- Lower the oven temperature to 180 degrees Celsius (350 F). Remove the baking parchment and the baking weights. Bake the crust in the oven for another 10 minutes, uncovered.
- Stir the filling and pour it on top of the crust. Fill the pie tin up to the edge (90% full).
- Bake the pumpkin pie in the oven for 45-55 minutes on 180 degrees Celsius (350 F). The pie is done when the center is almost cooked. Check if the pie is done every 5 minutes when you reach 40 minutes of baking time. If you move the pie, the middle should be slightly wobbling.
- Watch the pie well while it is baking. If the crust gets dark quickly, you can cover the pumpkin pie with some aluminium foil.
- Remove the pie from the oven and leave to cool down. You can serve the pumpkin pie both warm and cold. I love it with some lactose-free whipping cream on top.
Storing: you can store the low FODMAP pumpkin pie in the fridge for 3 days. It also freezes well. Wrap the pieces of pie well, then they will stay good for 3 months. Thaw the pumpkin pie in the fridge before serving it.
- Prep Time: 120 min
- Cook Time: 80 min
- Category: Dessert
- Method: Oven
- Cuisine: American
- Serving Size: 1 slice (1/8)
- Calories: 443
- Sugar: 21
- Fat: 26
- Carbohydrates: 49
- Fiber: 2
- Protein: 4
Keywords: gluten-free pumpkin pie, low FODMAP pumpkin pie, pumpkin pie