recipe: apple banana pumpkin pie

it was a little tricky finding the right recipe to make pumpkin pie but with the plethora of recipes to be found online, i was able to mix and match one pumpkin pie recipe for the pie crust *see note 1 with a different pumpkin pie recipe for the filling *see note 2. i did make a few tweaks to both the crust and filling recipes to accommodate the food k has been introduced to so far.

cooking tools

  • large plastic bag
  • pie pan



  • ⅝ cup gluten free flour
  • pinch salt
  • 3 Tbsp applesauce
  • 2 to 3 Tbsp ice cold water or ice cold saved liquid


  • ¾ cup pumpkin puree
  • ½ cup organic applesauce
  • ½ medium ripe organic banana
  • ½ oz milk
  • ½ tsp cinnamon


apple banana pumpkin pie


  1. add crust dry ingredients then add applesauce.
  2. add cold liquid a little at a time and as needed, mixing lightly to create a loose dough.
  3. put dough into a plastic bag and flatten to a 1/2 inch thick pie pan shape.
  4. seal and refrigerate for at least 30 minutes.
  5. when ready to bake, leave out to warm a little. then remove dough from the plastic bag and gently lay it on the pie pan. form crust into the pan, with some crust coming up along the sides.
  6. bake for 45 minutes or until crust is light golden brown.
  7. allow to cool then refrigerate.


  1. put filling ingredients into a mixing bowl and stir until smooth. depending on the texture you like, there may be some lumps of apple or banana.
  2. refrigerate for a few hours.


  1. at least an hour before serving, take out pie crust and pour filling in.
  2. leave pie in refrigerator until ready to serve.

for the crust, i added extra applesauce instead of oil. also i substituted the ice cold water for saved cooking water from steaming apples, giving it a little extra apple flavor. as for the filling, since k didn’t have dates yet i substituted it with applesauce. i also paired down the ingredients to just the 3 fruits, milk and cinnamon spice.

the crust was tasty but because i baked it separately from the filling (since i used a non-cooking filling), it became hard, cookie-like. it was tasty but a little too crunchy. next time i try it i will bake the crust for half the time (+/-20 minutes) and then put the filling in and then finish the baking for the remainder (+/-20 minutes).

as for the filling, the original recipe had a strong pumpkin flavor, which is not as apparent when you have pumpkin pie with all of the cream and sugar that is added to it. to give a little more natural sweetness, i balanced the fruits a little more to a more equal portion of apple, banana and pumpkin. i liked the flavor a lot more!


part of Thanksgiving Meal 2014 une


1. original crust recipe from The Minimalist Baker: Vegan Gluten Free Pumpkin Pie

2. original filing recipe from Popsugar: Pumpkin Pie Gets a Healthy Makeover With This Nut and Coconut Crust

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s