Wednesday, December 1, 2010

Vegan Pumpkin Pie... no refined sugar added

And it's good. A good pumpkin pie.

Ok. Life lesson for the week: Don't talk so much.

In the spirit of Thanksgiving, I made pumpkin pie. This pie though, is a little off from the ordinary because a: it's vegan and b: it's free of any added sugar. As a bonus it's delicious.

And instead of baking one huge pie, I pulled out my favorite little mini tins and made mini pumpkin pies! Cute as a button and twice as delicious! Also, if you're doing a dinner party they make a great 'couples' dessert.

Yield: 5-6 mini pies or 1 standard pie

1 recipe pie crust
12 oz ripe banana, smashed (about 3 medium bananas)
2 cups pumpkin puree (made fresh or canned.... I used canned)
1/2 cup maple syrup
1/4 cup corstarch
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg (preferrably freshly grated)
1/4 teaspoon fresh ginger, ground fine
1/4 teaspoon cloves

Preheat oven to 350.

Roll out your pie crust and place in your mini tins, cutting off the extra and pinching the crust to make a pretty design. Cover just the edges of your pie crust with thin strips of tin foil (this will prevent the upper crust from burning. See recipe for full details.

Bake in oven for 6 to 8 minutes then remove, take off the tin foil and let cool. Note: you don't have to do this step but personally I can't stand pie crust that hasn't been pre-cooked. The bottom is all soggy and mushy... blech. Take the extra time. It makes a difference.

In a food processor, combine all other ingredients: banana, pumpkin puree, maple syrup, cornstarch, cinnamon, salt, nutmeg, ginger and cloves. Blend together until smooth.

Pour mix evenly into each of your mini pie tins to the top of your crust.

Return pies to the oven and bake for 40 to 45 minutes until the crust is golden brown. Note: your filling will be fairly solid but will also firm up while it cools so don't worry if it looks a little 'loose'.

Let your pies cool for at least 1 hour (or until pie is about room temperature) before serving.

Serve with a little pomegranate reduction, soy delicious ice cream or all by itself.

The banana serves for a different kind of 'sweet'. Unique, delicious and good for you too!





  1. Yummyyy! I love the use of banana, and the fact that they're mini-pies!

  2. Amber... thank you! They were super delish :)

  3. Wow, nice post.. I was looking for same content. Indian Spices do great and make meal delicious.

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  4. This sounds absolutely delicious! I can't wait to try it later today....

    Question: The recipe calls for "1/2 maple syrup" - I'm guessing that it's a 1/2 CUP of maple syrup but maybe you could clarify it? Thank you!

  5. Hi Lois!
    Thank you for pointing that out! Yes, it is 1/2 cup maple syrup. I will get that changed on the recipe.

  6. Oh thanks you so much! looking for a good pie filling to serve for the holidays without a bunch of crap in it :)... also love the idea of using bananas



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