Halloween Pumpkin Pie with Chiquita Banana

Halloween Pumpkin Pie with Chiquita Banana
Halloween Pumpkin Pie with Chiquita Banana
Dessert
80 min
Ambitious
Lactose free
Vegetarian
1
Mix the oatmeal with the water, egg and sugar to a crumbly dough to make the crust.
2
Grease and flour a tin to create a nonstick coating. Next, press the crust dough into the tin.
3
Preheat the oven to 428 °F.
4
Blend the Chiquita bananas, pumpkin puree, almond milk, coconut sugar and pumpkin spice. Pour the mix into the crust.
5
Bake for approx. 15 minutes. Reduce heat to 347 °F and continue baking for another 35 minutes.
6
Let the pie cool down and put it to refrigerate for at least 5 hours.
7
Top it with chocolate or caramel making a spiderweb shape.
8
Enjoy and share your pumkin pie recipe using #ChiquitaBanana

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
3 Chiquita bananas
2 cups of pumpkin puree
1/2 cup of almond milk
1/2 cup of coconut sugar
1 tsp pumpkin spice
Crust:
2 ¾ cups of oatmeal
1/2 cup of water
2 tbsp coconut sugar
1 egg
Nutritional values per person
197
Calories
2,9 g
Fat
0,6 g
Saturates
35,3 g
Carbohydrate
6,2 g
Sugars
4,4 g
Fibre
5,6 g
Protein
0,2 g
Salt
Halloween Pumpkin Pie with Chiquita Banana
Nutritional values per person
197
Calories
2,9 g
Fat
0,6 g
Saturates
35,3 g
Carbohydrate
6,2 g
Sugars
4,4 g
Fibre
5,6 g
Protein
0,2 g
Salt

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