Pumpkin Pie w/ Lemon & Ginger, GF & low FODMAP

By MaryEllen

This version of pumpkin pie is lightly sweetened with maple syrup and flavored with fresh lemon zest and freshly grated ginger, which provide a bit of zing. If you love pumpkin pie and have been looking for something a bit different, this is it!

Ingredients

• Ingredients:
• Ingredients:
• Ingredients:
• 1 1, 9 1/2-inch baked deep-dish 9 1/2-inch (24 cm) All-Butter pie crust
• 1 1, 9 1/2-inch baked deep-dish 9 1/2-inch (24 cm) All-Butter pie crust
• 1 1, 9 1/2-inch baked deep-dish 9 1/2-inch (24 cm) All-Butter pie crust
• Filling:
• Filling:
• Filling:
• 1 1, 15 15 ounce (425 g) can pumpkin purée (see Tips)
• 1 1, 15 15 ounce (425 g) can pumpkin purée (see Tips)
• 1 1, 15 15 ounce (425 g) can pumpkin purée (see Tips)
• 1/2 1/2 1/2 cup (120 ml) pure maple syrup
• 1/2 1/2 1/2 cup (120 ml) pure maple syrup
• 1/2 1/2 1/2 cup (120 ml) pure maple syrup
• 2 2 2 large eggs, at room temperature
• 2 2 2 large eggs, at room temperature
• 2 2 2 large eggs, at room temperature
• 1/2 1/2 1/2 cup (120 ml) heavy cream, at room temperature
• 1/2 1/2 1/2 cup (120 ml) heavy cream, at room temperature
• 1/2 1/2 1/2 cup (120 ml) heavy cream, at room temperature
• 1/4 1/4 1/4 cup (60 ml) lactose-free whole milk, at room temperature
• 1/4 1/4 1/4 cup (60 ml) lactose-free whole milk, at room temperature
• 1/4 1/4 1/4 cup (60 ml) lactose-free whole milk, at room temperature
• 1 1 1 teaspoon cinnamon
• 1 1 1 teaspoon cinnamon
• 1 1 1 teaspoon cinnamon
• 1 1 1 teaspoon lemon zest
• 1 1 1 teaspoon lemon zest
• 1 1 1 teaspoon lemon zest
• 1/2 1/2 1/2 teaspoon finely grated fresh ginger
• 1/2 1/2 1/2 teaspoon finely grated fresh ginger
• 1/2 1/2 1/2 teaspoon finely grated fresh ginger
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt

Details

Adapted from fodmapeveryday.com

Preparation

Step 1

Preparation:

Have the partially baked pie crust ready to use.
For the Filling: Position rack in center of oven. Preheat oven to 350°F/180°C.
Whisk pumpkin, maple syrup, and eggs together in medium bowl to blend. Whisk in cream, milk and cinnamon, lemon zest, fresh ginger and salt until smooth.
Pour filling into crust and bake until filling is set, about 35 to 45 minutes. The edges will be firmer and the center should jiggle slightly; it will firm up upon cooling. Cool pie completely on a rack before serving. Pie is best served the day it is baked but it can be made 1 day ahead; store at room temperature lightly covered with foil.

Tips

Pure canned pumpkin is perfect for his pie. Make sure you do not buy “pumpkin pie filling”, which is already sweetened and spiced.
Room temperature dairy products will help your pie bake evenly, so plan ahead.