To make this pumpkin pie I used the paleo pie crust recipe from my last post here.
This pie is safe for the ic diet, is low fodmap, and is PALEO. Plus it is so delicious you won’t believe it is compliant.
1 can of pumpkin puree, 15 oz
2 tsp cinnamon
1 tsp fresh ground nutmeg or nutmeg spice
1 tsp cloves
1 tsp fresh or ground ginger (add more to taste)
8 tbsp maple syrup
1 tsp salt
2 eggs and 1 egg yolk
Combine all ingredients in a food processor, be careful not to over process this, just pulse until mixed. You can also use a whisk to mix together your ingredients.
Bake at 375 degrees for 50-55 minutes or until firmed.