Low FODMAP Pumpkin Pie
The perfect GI-friendly combination of sweet, savory, seasonal and timeless for you to enjoy as a sweet treat in the fall/winter months!
- 2 1/2 cups pecans
- 2 tablespoons butter/coconut oil melted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt Celtic is my favorite!
- 2 cups cooked canned pumpkin (OR can swap for sweet potato or butternut squash!)
- 3/4 cup unsweetened milk substitute oat, almond, pecan or coconut for low FODMAP!
- 1/2 cup real maple syrup or brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Combine pecans with baking powder and salt in a food processor until ground.
Add in butter (or coconut oil), and pulse until combined.
Press crust ingredients into muffin tins or a large pie plate. Add pie filling of your choice (see mine below) and bake as directed.
Blend all pie filling ingredients together in a blender, and pour over the prepared crust.
Bake at 350 degrees F for about 40-45 minutes.
(You may have some extra pie filling - you can pour that into a smaller tin and bake it alongside the pie if you don't want to waste it!)
To make sure your pie is cooked enough, perform the “toothpick test” (insert a toothpick down the center of the pie and when you pull it back up it should be clean vs. covered in pie!)