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Low FODMAP Pumpkin Pie with Pecan Crust

Low FODMAP Pumpkin Pie

Jenna Volpe, RDN, LD, CLT
The perfect GI-friendly combination of sweet, savory, seasonal and timeless for you to enjoy as a sweet treat in the fall/winter months!
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Servings 8 people

Ingredients
  

Pie Crust

  • 2 1/2 cups pecans
  • 2 tablespoons butter/coconut oil melted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt Celtic is my favorite!

Pie Filling

  • 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

Instructions
 

Pie Crust

  • 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.

Pie Filling

  • 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!)
Keyword dessert, gut health, low FODMAP, pie
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