Wednesday, 26 November 2014

FODMAP Friendly Pumpkin Pie

Here is a quick FODMAP friendly pumpkin pie recipe for all of you about to celebrate Thanksgiving.  Pastry made with gluten-free flour is FODMAP friendly but a little more crumbly than an ordinary pie shell. Butter is absolutely fine to use but, it you prefer shortening or coconut oil will work too. Enjoy!

FODMAP Pumpkin Pie
Pie case:
2 cups gluten-free flour
1/2 cup butter, shortening or coconut oil 
2tbsp cold water

3/4cup brown sugar
2 eggs
17oz/3cups cubed pumpkin or squash
2/3 cup dairy free milk (150ml)
1tsp pie spice/ mixed spice
1tsp cinnamon
1/2tsp salt
1/4cup  melted butter

To make the pastry, cube the butter or shortening (or gently warm the coconut oil) and place in a stand mixer of food processor. Add the flour and blend until the mixture resembles coarse breadcrumbs. Add the cold water slowly until the pasty just comes together into a dough. Wrap in clingfilm and chill.

Make the filling. Cook the pumpkin or squash until tender (I like to steam mine). Cool and then mash until smooth (you can use a blender or processor) Beat in the eggs, non-dairy milk, sugar. butter and spices.

Roll out the pastry into a large circle and line a 9inch tart pan with it. Prick it all over with a fork and bake in the oven for 10 minutes or until it's just beginning to go golden. Remove from the oven and let it cool for 15-20  minutes. Then pour in the filling and bake for a further 35minutes or until the pie has set.

Remove from the oven and let cool for another 30 minutes before trying to remove the pie from the tin (otherwise the whole thing will collapse). Serve.

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