Banana-Infused Pumpkin Pie
Updated Nov. 2, 2022
- Total Time
- 3 hours 30 minutes
- Rating
- Comments
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Ingredients
- 1cup (90 grams) honey graham cracker crumbs, finely processed to a powder (from approximately 7 to 8, 2½-x-4⅞-inch, crackers)
- ¼cup (15 grams) unsweetened coconut flakes
- 3tablespoons (38 grams) granulated sugar (can also use date, brown, coconut sugars)
- ¼teaspoon fine sea salt, divided
- 5tablespoons extra virgin coconut oil or unsalted butter, melted
- ¾cup plus 2 tablespoons almond, soy, rice or coconut milk
- ¾cup (about 213 grams) pumpkin purée
- 1large ripe banana
- ¼cup maple syrup
- 1large egg, room temperature
- ½teaspoon vanilla extract
- ½teaspoon ground cinnamon
- ½teaspoon flax seeds, optional
Nutritional analysis per serving (10 servings)
219 calories; 15 grams fat; 11 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 2 grams protein; 136 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly grease a (9-inch) pie dish and set aside.
- Step 2
Make the graham cracker crust. In a small mixing bowl, mix the graham cracker crumbs, coconut flakes, sugar, and ⅛ teaspoon salt until combined. Add the coconut oil (or butter) and mix together until the crust begins to clump together and resembles a wet sand. Spread the crust out evenly in the pie dish and press it into the bottom and the sides. Bake the crust for 4 minutes or until slightly toasted. Transfer to a wire cooling rack while preparing the pumpkin filling.
- Step 3
Position the baking rack in the middle and preheat the oven to 350 degrees. Combine the milk, pumpkin purée, bananas, maple syrup, eggs, vanilla extract, cinnamon, flax seeds, if using, and the remaining salt in a blender and mix on high speed until smooth.
- Step 4
Pour the pie filling into the crust. Bake the pie for about 50 minutes to 1 hour, or until the pie looks soft but set, with a mostly firm center. Transfer the pie to a cooling rack and let cool for 2 hours. Serve immediately or refrigerate until needed. The pie filling will firm up as it cools.
- Cook's Note: The graham cracker crust should be the perfect consistency, but if it seems a little dry, add a touch more coconut oil. If it feels a little wet, add a touch more graham cracker crumbs. Since there are no eggs in this crust, feel free to lick the fork.
Private Notes
Comments
What is the temperature for baking the pie? This recipe does not list a temperature for the oven. Thanks!
This recipe makes a very small pie. Doubled it to feed 8-9 people. Used extra egg as suggested so reduced temperature to 325 and cooked longer. Also added a teaspoon of fresh ginger. Used coconut milk and coconut cream. Tasted great.
This is a delicious and unique pie! I’ve made it several times. Think next time I’ll just use extra flax meal so it can be vegan.
I’ve always wondered if we could add more like a full tablespoon of flax seeds and omit the egg? Sub regular graham crackers rather than honey and it would be vegan. I’ve made this, it’s delicious.
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