I used a gluten free cake mix for the ‘flour’ to make it simple and easy. Ignore the directions on the cake mix box and follow below.
Preheat oven to 250 degrees.
1 gluten free cake mix
1 box of butterscotch pudding mix
1 can of pumpkin puree
1/3 cup of avocado oil (oil is automatically fodmap free)
1/4 cup water
2 teaspoons of pumpkin pie spice
Put all ingredients together in a bowl. Blend with an electric mixer until thoroughly mixed (just a couple of minutes)
Use a 9×13 pan (or whatever shape will work with the ingredients-I might try a bundt pan next time). Bake for 1 hr and 5-10 minutes at 250 degrees. Check 1 hr 5 minutes, stick a toothpick in the middle and if it comes out clean, take cake out of oven to cool. If the toothpick wasn’t clean, keep cake in for a few minutes and recheck.