All Fodmap Recipes/ Fodmap Desserts

Pumpkin Pie (Gluten free and Dairy free)

Thanksgiving is one of my favorite holidays and it is not strictly because of the food (sowwweeyy).  My Dad and I started a tradition six years ago of participating in the annual Sheltering Arms Turkey Trot. It is such a special way to start the day focused on gratitude for your health, friends & family while helping raising money for others in the community in need.  The energy is contagious and a fun way to see people of all ages trotting and enjoying the morning.  If you haven’t participated in the past, I highly recommend checking out this nationwide race.  It’s a great way to get the entire family involved and active.

Turkey Trot with my Dad

Turkey Trot with my Dad

But back to the topic at hand, PIES!  This was my first attempt at making a pumpkin pie and I was pleasantly surprised at how simple and easy it was to make.  I have never liked the traditional pumpkin pie but I wanted to make a FODMAP safe and healthified version that I would like.  I also cut the work in half by using a pre-made gluten free pie crust instead of making one from scratch.  I’m all about finding shortcuts where applicable and this is a huge time saver.  I received rave reviews from this dessert as people said it wasn’t as heavy as the traditional and almost had more of a mousse like taste.

Pumpkin Pie Filling in the Works.

Pumpkin Pie Filling in the Works.

Pumpkin Pie Ready to be Baked

Pumpkin Pie Ready to be Baked

A slice of pumpkin pie

A slice of pumpkin pie

Pumpkin Pie (Gluten free and Dairy free)

Print Recipe
Serves: 8 Cooking Time: 50 mins

Ingredients

  • Gluten Free Pie Crust-frozen
  • 1 Can of Pumpkin Puree
  • 1 Cup Coconut Cream
  • 1/2 Cup Maple Syrup
  • 2 Teaspoons Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Salt
  • 2 Large Eggs

Instructions

1

Follow instructions for the Gluten Free Pie Crust. (It is important to poke holes in the crust in order to prevent a soggy bottom.)

2

*While the crust is blind baking, combine the pie filling ingredients in a large bowl, whisk well.

3

Let the pie shell rest for 10 minutes before adding the pumpkin filling. Fill until it reaches almost the top of the pie crust.

4

Bake at the temperature recommended for your specific pie crust for 45-50 minutes or until the center no longer jiggles. Note: if the crust begins to brown too quickly, you can reduce the heat slightly.

5

Let the pie cool before serving. Make sure to store covered in the refrigerator.

Notes

*Blind Baking is defined as the process of baking a pie crust or other pastry without the filling. This is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in which case the crust must be fully baked. It is also called for if the filling has a shorter bake time than the crust, in which case the crust is partly baked. Blind baking is also used to keep pie crust from becoming soggy due to a wet filling.-Wikipedia
Garnish suggestions: You can use cacao nibs and left over coconut cream.

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