Thursday, October 13, 2011

Vegan Pumpkin Pie

I am a pumpkin pie lover. A lover of the pumpkin pie.

And now there is clear evidence that it's genetic.

I have passed on my love of the pumpkin pie to Noodle Nose. I'm sure of it. There is clear evidence documented within this specific pie. The damage was done before I could get that perfect shot.

On the up side, he did declare it 'deeelicious!' before I sliced it. Oh, and now we have a different type of perfect shot.

Also? I find it forty-two percent acceptable to enjoy a slice or three for breakfast. Because it doesn't matter whether you reside in the 'pumpkins are a vegetable' camp or the 'pumpkins are a fruit' camp. Either way it's acceptable. And delicious. And it doesn't have any refined sugar.

I have made this pie before, but with the obviously fall weather, I felt it my duty to make pumpkin pie. It's super simple, using very little kitchen 'ware', which is a bonus.

So go, make pumpkin pie. And then give it to your kids for breakfast. And have some yourself too.

Yield: one delicious pumpkin pie


1 batch homemade vegan pie crust
12 oz ripe banana, smashed (about 3 medium bananas)
2 cups pumpkin puree (canned or fresh)
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
If you haven't pre-made your pie crust, do that now.

Preheat oven to 350.

Roll out pie crust to a thin 1/16 inch thickness. Gently place crust in pie dish, ensuring that it is pressed down into the corners. You should have crust hanging over the side of your dish. Cut most of it off then pinch the rest, creating a cute crimpy design.

Cover just the edges of your pie crust with thin strips of tin foil (this will prevent the upper crust from burning during the pre-bake.
Bake in oven for 8-10 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 soggy and mushy; I suggest taking the extra time. It makes a difference.

While your crust is baking and cooking, combine banna, pumpkin puree, maple syrup, cornstarch, cinnamon, salt, nutmeg, ginger and cloves in a food processor and pulse/blend until very smooth.
Pour mix into your pie crust and smooth evenly.
Place pie in 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'.

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

By itself or with some So Delicious coconut vanilla ice cream... either way is fantabulous!



  1. Yesterday was my first day as a reformed carnivore. I found your blog in the morning, saw this recipe, ran to the store, and came home and made the pie with my daughters. Delicious! I was skeptical that the pie crust would be "crusty" but it was fantastic. And yes, we had it for breakfast this morning, too. :)


  2. Hi Renee... I am so glad to hear that you made the pie and liked it! Even the crust :) It's one of my favorites and I love that you had it for breakfast. Fantastic! Thank you for the comment!



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