Easy pumpkin pie

When thinking about Thanksgiving, one of the first things that comes to mind is a fresh pumpkin pie topped with whipped cream. But, those with IBS usually have to go without a slice in order to avoid ruining the holiday fun by triggering their symptoms. This low-FODMAP pumpkin pie is great for those who usually miss out on the Thanksgiving sweets! Plus, it pairs well with a scoop of dairy-free ice cream.


● 1 pre-made pie crust

● 1 can of pumpkin puree (make sure it is not pumpkin pie filling, just pure pumpkin)

● 2 large eggs

● ¾ cup of brown sugar

● 1 ¼ tsp cinnamon

● ½ tsp ground ginger

● ¼ tsp nutmeg

● ¼ tsp cloves

● ¼ tsp salt

● 1 tbsp of cornstarch

● ¾ cup almond milk

1. Preheat the oven to 350° and place the bottom crust in the pie pan. Trim the crust to fit the pan.

2. In a medium sized bowl, add in pumpkin puree, brown sugar, and eggs. Then, whisk to combine. Next, add in almond milk, cornstarch, cinnamon, ginger, nutmeg, and cloves and salt. Whisk until the mixture is smooth.

3. Pour the mixture into the pie pan on top of the bottom crust and place in the oven. Cook for 45 to 60 minutes or until the center is set.

4. Let cool for 2 hours and enjoy!