Side Pannel
Fruit-Sweetened Pumpkin Pie
Fruit-Sweetened Pumpkin Pie
- Recipe Submitted by maryjosh on 10/21/2016
Ingredients List
- CRUST
- 2 ripe bananas refrigerated overnight
- 1 1/2 - 1 3/4 cup gluten-free flour
- FILLING
- 1 15oz. can of pumpkin puree
- 12-14 pitted medjool dates
- 1 cup non-dairy milk
- 1 tsp pumpkin pie spice
- 1 tbsp cornstarch
Directions
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.
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.
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