Banana Pumpkin Pie

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)

  1. 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.
  2. 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.
  3. Preheat your oven to 425F.
  4. 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.
  5. Pour the filling into the crust.
  6. 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.
  7. 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.


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