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Pumpkin Pie

Preparation

50 mins

Cooking

55 mins

Makes

8-12 slices

Low FODMAP serve

1 slice

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What you'll need

butter

⅔ cup (140g) butter, softened

eggs

1 XL (55g) egg

caster sugar

½ cup (140g) caster sugar

flour

1 ½ cup (220g) Lo-Fo Pantry All Purpose/Plain Flour

Pumpkin filling

eggs

2 XL (110g) eggs

brown sugar

⅔ cup (105g) brown sugar

salt

½ teaspoon (5g) salt

cinnamon

1 teaspoon (2.5g) ground cinnamon

nutmeg powder

1 teaspoon (4g) nutmeg powder

cloves

1 teaspoon (2g) cloves

ginger paste

½ teaspoon (1.3g) ground ginger

pumpkin

1 cup (200g) softened and drained pumpkin

greek yogurt

1 cup (280g) full-fat greek yoghurt


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 5

Preheat fan-forced oven to 220°C (425°F) and grease a pie dish with a diameter of approximately 27 centimetres (10.6 inches).

Step 9

Transfer into your pie dish and gently press down evenly to a desired thickness on the base and sides.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour