It’s pumpkin pie confession time. I didn’t even like pumpkin pie until about 4 years ago. I was an anti-pie child, unless it was chocolate and had mini M&M’s in it. That means I missed out on 16 years of potential pumpkin pie enjoyment…so sad. But I’ve made up for it in the few short years since.
Once I realized the miracle that is pumpkin pie, I went pie-making crazy. I’ve made back-of-the-can pumpkin pie, tofu pumpkin pie, cornstarch and almond milk pumpkin pie, crustless pumpkin pie, burnt pumpkin pie, date-pumpkin pie, and even squash-that-wants-to-be-pumpkin pumpkin pie. I average at least 11 pumpkin pies every fall, and have been known to devour an entire pie myself in less than 24 hours.
And now I’m adding Banana Pumpkin Pie to the list! It’s like the fruity member of the vegan pumpkin pie family. The pie filling is blended with a few bananas till creamy, generously spiced and lightly sweetened, poured into a crumbly 3-ingredient oat crust, then baked to pumpkin perfection.
Trick for non-stick: A fat-free crust in an unlined pie pan can lead to a sticking situation, but here’s a handy little trick that doesn’t require spreading coconut oil all over the pan. Simply dust your pan lightly with flour before pressing in the crust, and your pie will come right out, no chisels needed.
Pumpkin Banana Pie
Makes a 9″ pie
2 3/4 cups rolled oats
3 tbsps coconut sugar (or sweetener of choice)
1/2 cup + 1 tbsp water
1 can pumpkin puree (15 oz)
3 ripe bananas
1 tsp pumpkin pie spice
1/2 cup non-dairy milk
1/2 cup coconut sugar (or sweetener of choice)
- For the crust, grind the oats in a blender or food processor. Add the oat flour to a bowl, reserving 1 tablespoon. Mix in the the coconut sugar and water to make a crumbly dough that just barely sticks together.
- Dust the bottom of a pie pan with the extra tablespoon of flour so it won’t stick. Press the dough into the pie pan.
- Preheat your oven to 425F.
- To make the filling, blend everything in a blender or food processor. Do a quick taste test and adjust the sugar or spices to your liking.
- Pour the filling into the crust.
- Bake at 425F for 15 minutes. Reduce the oven to 350F and bake for another 35-40 minutes. The center should no longer be jiggly at this point.
- Allow the pie to cool, then refrigerate it for at least 4 hours before cutting and eating.
I like my pie with no toppings, just pumpkin. Add toppings if you wish.
Hehe. This is sitting in my oven now 😉
[email protected] says
Yay I’m so excited for you!!! There was a pumpkin something in my oven earlier today 🙂 Enjoy your pie!
I had this for dessert tonight and omgosh. So yummy!! Love how it was not too sweet. However, mine was a bit sour-tasting as if I used apple sauce. It worked out though, haha. But I might change the crust next time. Not a huge fan of a soft crust.. I like mine with a bit of chew 😀
[email protected] says
Maybe try more coconut sugar next time, bananas can get that weird taste when baking sometimes. And yes, I’ve done a lot of crust experimenting since this recipe and my new favorite is using a gluten free flour blend instead of the oats. It gets a little crisper. I also like to make it super thin, but that’s just my preference. Glad you tried it and I hope you do some experimenting till you find what works for you 🙂
I made this and ate it as pudding. Omg, yum! Ill try it again and see if i can get it in the oven. Fyi, i used sucant for a slight molasses/brown sugar flavor. I never make crust. I always do half pumpkin, half sweet potato and use unsweetened coconut cream az the milk. I think the sweet potato and the ripe banana added a lot of sweetness, so i halfed the sugar.
It’s funny you should mention sweet potato + pumpkin, I am working on a half and half pie recipe right now with those too. I totally agree, much more naturally sweet! Haha I often ask myself why bother with the crust and baking too 😀 So happy you liked it!
I made this for Thanksgiving yesterday, and it was fantastic. My only tweak was that I used applesauce as both a sweetner and a binder for the crust. Thanks so much.
YAYYY!! I am so happy it turned out delicious, and I hope your feast/celebration was wonderful. Oh wow, applesauce is such a good idea! I don’t think pumpkin pie can get much fruitier than that 🙂 Thanks for the feedback!
This is such a creative and healthy recipe! Thanks for sharing. I’d love to try it, but my family has recently given up processed sugar. I was wondering if I could sweeten the filling with maple syrup instead? Thanks!
Should be fine, but reduce the almond milk to 1/4 cup to make up for the dry vs liquid difference!
Gary Boutin says
This year my family wanted me to bake 3 pies, one traditional non-vegan, traditional Vegan and this pie. I made the pie, it was incredible, because I am a new baker I picked up a ready to bake pie crust. I followed your ingredients and only changed the spices. I thought this was a very nice change for Thanksgiving. Next year I will task myself to learn how to solve and make pie crust. I videos this pie as I was making it and I will release it on my Channel. I want you to know I gave you full credit. ps: I used the flour trick on the pie dough and it did make a difference. ps2: I will try out the tofu pie too soon.
I am so so happy you loved the filling! Nothing wrong with a pre made crust, you had a lot of pies to make ha. And appreciate you sharing as well, I am honored. Like I mentioned, I do not have a tofu pumpkin pie recipe on my site, but I do have a pumpkin creme brûlée that is DELICIOUS! https://feastingonfruit.com/vegan-pumpkin-creme-brulee/