Low FODMAP serve
What you'll need
⅔ cup (140g) butter, softened
1 XL (55g) egg
½ cup (140g) caster sugar
1 ½ cup (220g) Lo-Fo Pantry All Purpose/Plain Flour
2 XL (110g) eggs
⅔ cup (105g) brown sugar
½ teaspoon (5g) salt
1 teaspoon (2.5g) ground cinnamon
1 teaspoon (4g) nutmeg powder
1 teaspoon (2g) cloves
½ teaspoon (1.3g) ground ginger
1 cup (200g) softened and drained pumpkin
1 cup (280g) full-fat greek yoghurt
Cream the butter and sugar with an electric mixer until light and fluffy.
Add flour on low speed.
Add one egg and mix until dough is formed.
Transfer into the fridge, covered in cling-wrap for at least 30 minutes to rest.
Preheat fan-forced oven to 220°C (425°F) and grease a pie dish with a diameter of approximately 27 centimetres (10.6 inches).
Combine all pumpkin filling ingredients into a blender, and blend until smooth, leave aside.
Remove dough from fridge and place onto a floured work surface.
Roll dough out into a circular shape to fit your pie dish.
Transfer into your pie dish and gently press down evenly to a desired thickness on the base and sides.
Blind-bake for 15-20 minutes or until crust is golden.
Reduce oven temperature to 180°C (350°F).
Remove the crust from oven and let cool for 10 minutes before pouring in your pumpkin filling.
Transfer the pumpkin pie into the oven and bake for a further 40-45 minutes.
Remove from the oven and allow to cool before removing from the pie dish.
Serve with lactose free ice cream.