With Thanksgiving only a week away I am sharing my low FODMAP pumpkin pie recipe. Rich, creamy and gently spiced, this pumpkin pie will be the perfect addition to your holiday table!

Serves 8

Ingredients:

Pastry:

• 225g gluten free plain flour (I used Doves Farm)
• 2 tablespoon icing sugar
• 1 teaspoon xantham gum
• pinch salt
• 100g butter or margarine
• 1 egg
• water to bind

Filling:

• 1 egg
• 425g tin of pumpkin puree
• 120mls full fat lactose free milk
• 180mls lactose free double cream. I used Emlea plant double cream
• 160g caster sugar
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 tablespoon gluten free plain flour

Method:

Make the pastry:

1. Sift the flour, icing sugar and xantham gum.
2. Add the salt
3. Add the butter and rub this in using your finger tips until you achieve a sandy texture.
4. Add the egg.
5. Bind the dough together adding small amounts of water at a time.
6. Preheat oven to 175 C.
7. Roll out the pastry between two sheets of cling film using a rolling pin.
8. Line a 23cm pie dish with the pastry and trim the edges.

For the filling:

1. In a bowl mix the egg, pumpkin puree, milk, cream, sugar, spices, flour and salt. Mix with a wooden spoon until well combined and smooth.
2. Pour the filling into the prepared pastry lined dish.
3. Bake in a pre-heated oven for 30-40minutes. The filling should be set and should not wobble when shaken.
4. Leave to cool.
5. I used leftover pastry and cut out in shape of leaves. I sprinkled these with cinnamon sugar and baked in the oven for 12-15 minutes. I decorated the pie with the biscuits and some whipped lactose free double cream.