Banana-Infused Pumpkin Pie

Name: Banana-Infused Pumpkin Pie
Total time: 3 h 30 min
Yield: 8 to 10 servings
Ingredients: 1 cup (90 grams) honey graham cracker crumbs, finely processed to a powder (from approximately 7 to 8, 2 1/2-x-4 7/8-inch, crackers); 1/4 cup (15 grams) unsweetened coconut flakes; 3 tablespoons (38 grams) granulated sugar (can also use date, brown, coconut sugars); 1/4 teaspoon fine sea salt, divided; 5 tablespoons extra virgin coconut oil or unsalted butter, melted; 3/4 cup plus 2 tablespoons almond, soy, rice or coconut milk; 3/4 cup (about 213 grams) pumpkin purée; 1 large ripe banana; 1/4 cup maple syrup; 1 large egg, room temperature; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon flax seeds, optional

By Dawn Lerman

Total Time: 3 hours 30 minutes
Rating: 4(150)
Notes: Read community notes

I love taking decadent treats and turning them into healthy nutritional powerhouses that allow you to enjoy your dessert without the guilt. Here is my favorite dessert: pumpkin pie. Over the years, I have experimented with many different recipes, and this maple-sweetened, banana-infused version with a graham cracker coconut crust, which takes minutes to prepare, is always a crowd pleaser.

Simply place all the ingredients in a blender to purée, and pour the filling into the prepared pie crust. Since this recipe is full of foods like pumpkin, banana, eggs and cinnamon, you, or your guests, won’t feel guilty about having seconds.

Featured in: Well’s Vegetarian Thanksgiving 2012

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Ingredients

Yield:8 to 10 servings

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

Ingredient Substitution Guide

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.

Tip

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.

Ratings

4 out of 5

150 user ratings

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Cooking Notes

Jodi4 years ago

What is the temperature for baking the pie? This recipe does not list a temperature for the oven. Thanks!

Becca11 months ago

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.

amy_r11 months ago

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.

amy_r1 year ago

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.

Andrea2 years ago

This is a recipe I make all the time to have on hand for my grandchildren. It's sweet but still on the wholesome side. Great recipe!!

Barbara3 years ago

I used cinnamon graham crackers...nice addition!

Sachi3 years ago

Very delicious but I think next time I’ll use 2 eggs. This turned out a bit too soft. Also it was done after 40 minutes.

Jodi4 years ago

What is the temperature for baking the pie? This recipe does not list a temperature for the oven. Thanks!

Merle4 years ago

Yes I wondered what to use for the crust too, but I tried the same temp as the whole pie and that seemed to work fine.

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