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FODMAP your favorites: Pumpkin Pie


FODMAP Your Favorites is about feeling great while enjoying the foods you love most. Just in time for Thanksgiving, check out our pumpkin pie recipe.                     

Fodmap your favorites- Pumpkin Pie
15 ounces pumpkin puree, canned
10 ounces almond milk, unsweetened
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1 cup white rice flour
1/4 cup potato starch
1/4 teaspoon salt
1/2 cup cold butter
1 egg
1. Whisk the white rice flour, potato starch and salt.
2. Grate the cold butter into the flour mixture with a box grater.
Incorporate the butter into the flour with your hands until the dough is moist and crumbly.
3. Whisk the egg separately in a small bowl then add to the dough. Mix to combine.
The dough should form a ball. If the dough is too wet add more rice flour as needed.
4. Form the dough into a disc and wrap tightly in plastic wrap.
Refrigerate the dough for 45 minutes to 1 hour.
5. While the dough is chilling, make the pie filling.
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk the pumpkin puree, almond milk and eggs. Set aside.
3. In a separate bowl whisk the sugar, salt, and all of the spices.
4. Slowly whisk the sugar and spice mixture into the pumpkin mixture.
5. Pour filling into prepared pie crust and bake at 350 degrees F for about 1 hour.



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About Author


Epicured's Content Team: Amanda Robideau is a writer, editor, and food enthusiast. She has a special interest in gut health due to a family history of IBS and IBD, and the many hours she’s logged eating with, cooking with, and cooking for friends and family members with dietary restrictions. Her love of creative eating and exploration has been fueled by the places she has lived, including Paris, Geneva, New York and LA, as well as the many places she has traveled. Reviewing our content is Shannon Kearney, RD, a trained chef and registered dietitian. She spearheads Epicured’s dietary compliance, ensuring that Epicured prepared foods are prepared in accordance with the very latest research. She assists Chef Dani with recipe development, analyzing recipes to the gram for FODMAP content. Jaime Haak is also a content reviewer and is Epicured's Chief Growth Officer. She is a passionate connector and partnership builder. Jaime brings with her extensive experience in health policy (State of IL, State of IN), pharma (Eli Lilly), insurance (UnitedHealthcare), and tech (pulseData, Palantir) organizations.

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