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Fruit-Sweetened Pumpkin Pie

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 75 minutes


  • CRUST*
  • 2 ripe bananas refrigerated overnight
  • 1 1/21 3/4 cup gluten-free flour
  • 1 15 oz . can of pumpkin puree
  • 1214 pitted medjool dates
  • 1 cup non-dairy milk
  • 1 tsp pumpkin pie spice
  • 1 tbsp cornstarch


  1. FOR THE CRUST: In a large bowl, use your hands to “cut in” the cold banana into the flour. Keep kneading and mixing until you have a cohesive ball of dough. If it is still super sticky, you can add a little more flour.
  2. Roll out the crust between two well-floured pieces of wax paper.Peel off one sheet of paper. Dust the surface of the dough with flour to prevent it from sticking to the pie pan.
  3. Flip into a 9 inch pie pan. Set aside.
  4. FOR THE FILLING: Blend all the ingredients on high until smooth.
  5. Pour into the crust.
  6. Bake at 425F for 15 mins.
  7. Reduce the heat to 350F and bake for another 35-40 mins.
  8. Let it cool, then chill for at least 8 hours before serving.


*Since posting this recipe over a year ago, I have come to dislike oat flour for pie crusts as it can make for a very chewy hard texture. I highly recommend using this almond flour crust recipe instead.