Thanks so much for the congratulations on our recent engagement! We are so excited to take this next step in our relationship and I couldn’t be happier!
All that aside, this morning I made a shocking realization. it’s now already mid-October and I haven’t even had my first pumpkin spice latte! What?! I have a strict policy that fall-specific drinks aren’t to be enjoyed before October 1st (and no Christmas drinks until December 1st), no matter how early Starbucks wants to roll them out. But we’re two weeks into the month and I haven’t had my first PSL yet. To be rectified ASAP!
While I have my rules about my seasonal beverages, I don’t have any rules or regulations prohibiting the early use of pumpkin in other goods for consumption, which is a good thing since I had to celebrate Thanksgiving a month early this year. As you know, my early Thanksgiving coincided with Sugar-Free September. I wasn’t very worried about pulling it off with the exception of dessert.
For me, Thanksgiving really isn’t Thanksgiving without pumpkin pie. So Sugar-Free September was going to need a sugar-free pumpkin pie. Earlier in the month I’d made a Sugar-Free Peach Pie, but peaches have so much sweetness all on their own. If you’ve ever tried pumpkin straight out of the can, or the rind, then you know it isn’t the least bit sweet. In fact, it’s pretty gross! I certainly didn’t want to end up with a gross pumpkin pie, no matter how healthy.
My (needlessly strict) rules for Sugar-Free September prohibited the use of any added sweeteners. That meant I couldn’t use any of my typical baking sweetener alternatives. No stevia, no maple syrup, no dates. So what did that leave? Bananas! I’ve used bananas in plenty of cakes and muffins before, and of course in banana loaf, but could I pull off a banana-sweetened sugar-free pumpkin pie? Yep, I sure could!
But this sugar-free pumpkin pie recipe isn’t that sugar-free pumpkin pie recipe. This recipe is my first attempt at sweetening a pumpkin pie with overripe banana. I didn’t quite trust that it would work, so I added a few scoops of carob powder for extra sweetness. This attempt resulted in banana-chocolatey deliciousness with that smooth pumpkin pie texture, but it wasn’t close enough to the classic pumpkin pie that I wanted to serve my Thanksgiving dinner guests. For that recipe, download my Sugar-Free Thanksgiving Menu. But if you’re looking for another use for that extra can of pumpkin you’ve got in the cupboard, then go ahead and try this Sugar-Free Banana Chocolate Pumpkin Pie.
- 20 oz pureed pumpkin
- 2 eggs
- 1 tbs pure vanilla extract
- ¼ tsp salt
- 1 tsp corn starch
- 2 overripe bananas, well mashed
- 1 tbs pumpkin pie spice (or cinnamon/nutmeg)
- 2 tbs carob powder
- 1 uncooked pie shell
- Gently beat eggs with vanilla.
- Add pumpkin and banana and mix to combine.
- Stir in cornstarch, pumpkin pie spice, carob powder and salt and mix until well combined.
- Fill unbaked pie shell.
- Bake for ~45 minutes, covering crust with foil for final 15 minutes if needed.