Ingredients

The following ingredients have 4 Servings
  • CRUST*
  • 2 ripe bananas refrigerated overnight
  • 1 1/2 – 1 3/4 cup gluten-free flour
  • FILLING
  • 1 15 oz . can of pumpkin puree
  • 12-14 pitted medjool dates
  • 1 cup non-dairy milk
  • 1 tsp pumpkin pie spice
  • 1 tbsp cornstarch

Instruction

  • 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.