My Roasted Banana Pumpkin Pie

There has never been one season of leaves changing color without pumpkin pie. Nor has there ever been an pre-made pie brought into our home. My mother made it from scratch, she taught me and I continue the tradition. I know that local fresh ingredients make that homey flavor that all of us grasp for in our pumpkin spiced treats and holiday lattes. It's that balance between spicy warmth and creamy sweet that we all prize! Although I find that some traditions should never be changed I do feel like variety is the spice of life. There is nothing wrong with making new ones to attach with old ones; especially when you just found out your gluten intolerant and regular flour is out of the question! While wearing my olive green printed tights and sipping some black pepper tea last week, I fell across an pie recipe that made my little heart flutter. It was right there that I strapped on my lace apron, roasted some bananas and started my own tradition. After a forkful of this pie I really encourage that you do too. PS: Pumpkin banana lovers rejoice, this ones for you!

My Roasted Banana Pumpkin Pie

organic. gluten free. dairy free. 70% raw
adapted from Tyler Florence's seasonal recipe

Pie Crust

• 1 cup walnuts
• 1 cup almonds
• 1/4 tsp cinnamon
• 9 medjool dates
• sea salt
• 1-2 tbsp coconut oil

Pie Filling

• 3 bananas
• 1 tbsp ground flax seed
• 1 can of Pumpkin puree -15 oz
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• 1/4 tsp fresh nutmeg
• 1 tbsp unsweetened almond milk
• 1 tsp black strap molasses
• sea salt

Preheat the oven to roast at 350 degrees F. Place the three bananas on a cookie sheet in their original peels. Roast for 10 minutes. While bananas are cooking prepare the crust by food processing the walnuts and almonds until they are ground to a flour like consistency.

Mix in a bowl with mushed dates. Hand mix the dates with the ground nuts while adding coconut oil, cinnamon and sea salt. Once it becomes dough like make into a ball and place in a glass pie pan. Press until it forms a bottom and crust.

Take bananas out of the oven and allow to cool for 5 minutes. In a bowl add pumpkin puree, vanilla extract, almond milk, molasses and spices. Then squeeze the bananas into separate bowl and wisk with ground flax seed. Add to the pumpkin mixture. Pour into pie crust. Allow to set in fridge for 1 hour before eating. Enjoy with cashew cream!*

*Raw Vanilla Whipped Cream
adapted from this recipe

•1 cup cashews, soaked for few hours
•1/4 cup water
•2 Tbsp agave
•1 tsp vanilla extract
•a pinch of sea salt

Blend everything together and puree until thick and creamy. Start with 1/4 cup of water and add more for desired thickness.

The perfect fall treat for an vegans, raw foodies or adventurous souls. I will warn you though, this pie could constitute as breakfast..lunch..dinner..dessert. Don't worry just make your own tradition! xoxo