There’s an IBD-friendly way to satisfy your pumpkin pie cravings, too.
Avoid canned pumpkin pie filling or pumpkin pie mix — both contain added sugar, spices, and thickeners, Judge says. Instead, look for canned 100 percent pure pumpkin or pumpkin puree, which contains cooked, pureed pumpkin, sometimes with just a pinch of salt. Using this as your filling means you can control the amounts of additional ingredients, like sugar and cream.
To make pumpkin pie gentler on the gut, reduce the sugar in the recipe by about 25 percent, use low-fat or lactose-free evaporated milk, and choose a thinner crust or make it crustless, says Alyssa Simpson…
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