Clean Banana Pumpkin Pie
This Banana Pumpkin Pie combines pumpkin purée, ripe banana, warm spices, and creamy coconut milk for a smooth, naturally sweet pie that’s clean, dairy-free, and full of cozy fall flavor.
Equipment
- Mixing Bowl or blender
- Whisk or mixer
- 9” pie dish
- Spatula
- Cooling rack
Ingredients
- 1 15oz Can Pumpkin pie purée NOT pie filling
- 1 Ripe Banana mashed very well
- 2 Eggs (I used duck eggs — they make the filling extra rich and creamy, but chicken eggs work just fine.)
- ½ C Full fat Coconut milk
- 2 tbsp Pure Maple syrup Or Honey
- ¼ C Cane sugar
- 1½ tsp Vanilla extract
- 2 tsp Pumpkin pie spice if you don’t have pumpkin pie spice, add 1/2 tsp Ground Ginger + 1/4 tsp Ground Cloves instead
- 1 tsp Cinnamon
- ¼ tsp Salt
Instructions
- Preheat oven to 350°F
- In a large bowl or blender, combine pumpkin, mashed banana, eggs, coconut milk, maple syrup (or honey), vanilla, and spices. Blend or whisk until smooth and creamy.
- Pour into a pre-baked clean pie crust or a greased 9-inch pie dish for a crustless version.
- Bake 45–50 minutes, until the center is set but still slightly jiggly.
- Let cool completely, then chill at least 2 hours (overnight gives the best texture).
Notes
• Mash the banana really well — no chunks! That smooth mash is what gives the pie its creamy texture.
