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Low FODMAP Thanksgiving Recipes - No Crust Pumpkin Pie Recipe

By Jody Garlick, RD, LDN

Serves 8

1 (15 ounce) can pumpkin puree

½ cup maple syrup

3 eggs

1 cup canned coconut milk

¼ cup Lemonaid infusion

2 tablespoons pumpkin pie spice

¼ teaspoon salt


Preheat oven to 350 degrees. Combine pumpkin, maple syrup, eggs, coconut milk, Lemonaid infusion, pumpkin pie spice, and salt in a large mixing bowl. Mix ingredients well using a whisk. Pour into a 9-inch pie dish. Bake for 1 hour or until completely set. Best stored in the refrigerator.

Jody Garlick, RD, LDN is a Registered Dietitian/Owner at South Hills Nutrition. She is an integrative and functional nutritionist specializing in digestive and autoimmune disorders.

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