The day following Thanksgiving is known for surges in heart attacks as a result of eating high fat, high salt, sweets and desserts—on top of eating turkey, gravy, dressing, rolls, butter, and cheese balls.
But there are much healthier foods to eat in order to celebrate special occasions, and this Pumpkin Quinoa Pie is one of them. Sweetened with only dates and bananas—and no salt, oil, or flour, it’s the perfect solution.
First, at any WalMart, Target, or online store, purchase a springform pan. They come in a variety of sizes. The image above is a 7” pie.
Next, gather a couple bunches of ripe bananas. I buy them on the weekends for $0.39 lb.
Then, either make my quinoa granola recipe, or make/buy your own favorite, sugar-free granola.
This pie recipe is super easy, but you do need to set aside 10-15 minutes every hour or two so the banana or pumpkin layers can harden before adding another layer. (Or set aside 10-15 minutes over a couple of days.)
Pumpkin Quinoa Pie
Ingredients for 7 inches:
2 cups granola
1 or 2 bunches ripe bananas
4 ounces pitted dates
1 cup chopped walnuts or pecans
1 (15-oz can) 100% pure pumpkin (or bake a pumpkin)
1/2 teaspoon maple extract
1 teaspoon allspice
1 Tablespoon cinnamon
cacao nibs
1/4 cup dark cacoa powder
dried fruit for garnish such as apricots, cherries, kiwi, pineapple, apples
whole walnuts or pecans for garnish
Directions:
Make sure the springform pan has the bottom attached firmly to it. Then set the pan on a plate or cutting board for transporting to and from the freezer.
For the 7” pan, evenly spread 1 cup of granola on the bottom of the pan. Then, in the VitaMix blend 5-6 ripe bananas with the maple extract until smooth and creamy. Stir in the chopped walnuts or pecans. Pour this mixture over the layer of the granola. Spread it to make a smooth and even layer. Then, transfer to the freezer for at least an hour before adding the next layer.
Then, put the pumpkin, spices, and dates in the Vitamix and blend until smooth and creamy. (You may stir in additional chopped walnuts or pecans if you prefer.) Scoop this mixture on top of the hardened banana layer. Spread it to make a smooth and even layer. Gently add the second cup of granola to make an even “crust-like” layer. Transfer it to the freezer to harden.
For the final layer, combine 2-3 ripe bananas with 1/4 cup dark cacoa powder. Blend until smooth and creamy. Spread this layer and then even it out until smooth. Put back into the freezer to harden. (You may add 1/2 cup chopped nuts to the chocolate mixture if you prefer.)
When you are ready to decorate it, fill your kitchen sink with 1/2” of hot tap water. When the “pie” has been hardened for at least 2-3 hours (I freeze them overnight), place the bottom of the pan in the hot water for ten seconds. Invert it onto a plate or platter. (I spread a thin layer of nut butter on the plate to “glue” the pie to the plate—otherwise the pie may slide off.) Remove the side of the springform pan and gently lift the bottom part of the pan off. You may need to gently insert a knife to release it.
I like to decorate the top with melted cacoa nibs and pieces of dried fruit and nuts.
Allow the pie to soften for 15-20 minutes before cutting and serving.
For a larger pan, add more layers and adjust the amounts of ingredients accordingly.
Enjoy!
(Note: even though this recipe uses no sugar, flour, salt, oil; some people trigger a sweet tooth by eating dates, bananas, cacoa, or dried fruit. Use cautious wisdom—it’s better to be safe than sorry!)
Emily Boller, wife, mother, artist, and author is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture.
In her free time, she loves to chase sunrises, grow flowers and vegetables, and can homemade soups.