Pumpkin pie

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



  • 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


  • 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


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.

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