Ingredients
Scale
- CRUST*
- 2 ripe bananas refrigerated overnight
- 1 1/2 – 1 3/4 cup gluten-free flour
- FILLING
- 1 15 oz . can of pumpkin puree
- 12–14 pitted medjool dates
- 1 cup non-dairy milk
- 1 tsp pumpkin pie spice
- 1 tbsp cornstarch
Instructions
- 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.
- 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.
- Flip into a 9 inch pie pan. Set aside.
- FOR THE FILLING: Blend all the ingredients on high until smooth.
- Pour into the crust.
- Bake at 425F for 15 mins.
- Reduce the heat to 350F and bake for another 35-40 mins.
- Let it cool, then chill for at least 8 hours before serving.
Notes
*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.