Banana-Infused Pumpkin Pie Recipe

Name: Banana-Infused Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 puree; 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

Servings: persons

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 puree
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

1
Lightly grease a (9-inch) pie dish and set aside.
2
Make the graham cracker crust.
3
In a small mixing bowl, mix the graham cracker crumbs, coconut flakes, sugar, and 1/8 teaspoon salt until combined.
4
Add the coconut oil (or butter) and mix together until the crust begins to clump together and resembles a wet sand.
5
Spread the crust out evenly in the pie dish and press it into the bottom and the sides.
6
Bake the crust for 4 minutes or until slightly toasted.
7
Transfer to a wire cooling rack while preparing the pumpkin filling.
8
Position the baking rack in the middle and preheat the oven to 350 degrees.
9
Combine the milk, pumpkin puree, 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.
10
Pour the pie filling into the crust.
11
Bake the pie for about 50 minutes to 1 hour, or until the pie looks soft but set, with a mostly firm center.
12
Transfer the pie to a cooling rack and let cool for 2 hours.
13
Serve immediately or refrigerate until needed.
14
The pie filling will firm up as it cools.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Banana-Infused Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Infused Pumpkin Pie

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