Autumn is the time of year pumpkins decorate our front steps, then gracing the table as pumpkin pie usually once a year for Thanksgiving. After November this healthy anti-cancer food is often ignored, disappearing from our diet for another 11 months. In an effort to keep this super-food a part of your plant-based cancer fighting lifestyle diet Breast Cancer Authority Blog presents Natalie’s (of Feast on Fruit) vegan pumpkin recipes.
- 2 ripe bananas refrigerated overnight
- 1 1/2 – 1 3/4 cup gluten-free flour
- 1 15oz. can of pumpkin puree
- 12-14 pitted medjool dates
- 1 cup non-dairy milk
- 1 tsp pumpkin pie spice
- 1 tbsp cornstarch
To find healthy vegan ingredients visit Feasting on Fruit’s Store.
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.
This Fruit-Sweetened Pumpkin Pie recipe is so healthy and delicious that you can eat it as an appetizer, the main dish, or the dessert. And maybe even breakfast!
About Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.