Low FODMAP Pumpkin Swirl Brownie Pie

Name: Low FODMAP Pumpkin Swirl Brownie Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: ½ cup (1 stick; 113 g) unsalted butter, ( at room temperature, cut into pieces); 12- ounces (340 g) semisweet or bittersweet chocolate, ( finely chopped; I used 60% cacao mass); 2/3 cup (141 g ) firmly packed light brown sugar; 2 large eggs, (at room temperature); 1 teaspoon vanilla extract; 1/2 cup (73 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s red Mill 1 to 1 Gluten Free Baking Flour); 2 tablespoons sifted natural cocoa; 1/2 teaspoon baking powder; (use gluten-free if following a gluten-free diet); 1/4 teaspoon salt; 1 ½ tablespoons water, (used later in recipe); 1 cup (244 g) unsweetened pumpkin purée, (such as Libby’s); 1 cup (240 ml) heavy cream, (at room temperature); 1 large egg, (at room temperature); ¼ cup (50 g) sugar; ¼ cup (36 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s red Mill 1 to 1 Gluten Free Baking Flour); 1/2 teaspoon cinnamon; Pinch cloves; Pinch ginger; Pinch nutmeg; Pinch salt

Instructions

Prep:15minCook:35min

Our Low FODMAP Pumpkin Swirl Brownie Pie is a gluten-free and low FODMAP version of one I found at FoodNetwork.com. You CAN have so many of the foods you crave while following the diet, with just a few changes. This is a “pie” where part of the brownie batter forms a crust, while the rest combines with a sweetened pumpkin filling and stays ultra-moist and rich.

Updated at: Fri, 11 Sep 2026 13:06:23 GMT