I would describe this dish somewhere between banana pudding and pumpkin pie. The idea came to me because I love a bowl of pumpkin oatmeal in the winter months, which I usually sweeten with mashed banana and top with a dollop of almond butter. But I have been baking a lot of pies lately (and eating them for breakfast might I add), so I went with it (I still advise the almond butter!). I call it breakfast because it is nutritious enough to enjoy for your morning meal, but it is definitely sweet enough for dessert as well.

Pumpkin-Banana Oat Breakfast Pie

Makes 8-10 servings

Gluten-free, Dairy-free optional, Egg-free, Soy-free

For the crust

1¾ cups almond flour
3 tablespoons tapioca starch or arrowroot starch
2 tablespoons coconut sugar
2 teaspoons cinnamon
¼ teaspoon sea salt
¼ cup melted coconut oil
¼ cup coconut nectar or maple syrup
1 teaspoon vanilla extract

For the pie filling

½ cup full-fat coconut milk
¼ cup maple syrup
1½ cups pumpkin puree (equals about one (15 ounce) can)
1 cup mashed ripe banana (from about 2 medium bananas)
½ cup coconut sugar
¼ cup arrowroot starch
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon sea salt

For the oat topping

1 cup gluten-free rolled oats
¼ cup almond flour
¼ cup coconut sugar
2 teaspoons cinnamon
¾ cup cold vegan butter or grass-fed butter, cut into 1-inch pieces

1. Make the crust. In a large bowl or stand-up mixer, combine the almond flour, tapioca starch, coconut sugar, cinnamon, and sea salt. Stir to blend.

2. In a separate medium bowl, combine the melted coconut oil, coconut nectar or maple syrup, and vanilla extract. Whisk until creamy.

3. Pour the wet ingredients into the flour mixture and beat until a crumbly dough is formed. Use your hands to gather dough into a ball. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.

4. While the dough is chilling in the refrigerator, preheat the oven to 350°F. Grease a 9-inch pie plate.

5. Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll it out to 1/8 to ¼-inch thick. Flip the flattened dough across the pie plate, using your fingers to press onto the bottom, fix any cracks and seal around the edges. Set aside until ready to use.

6. Make the filling. In a high-speed blender or food processor, combine the coconut milk, maple syrup, pumpkin puree, mashed banana, coconut sugar, arrowroot starch, cinnamon, vanilla extract, and sea salt. Blend until creamy.

7. Transfer the pumpkin-banana mixture to the pie plate with the crust. Bake for 20 minutes.

8. Meanwhile, make the oat topping. In a medium bowl, combine the oats, almond flour, coconut sugar, and cinnamon. Stir to blend. Add the vegan butter or grass-fed butter and use your hands to “massage” it into the flour mixture until a crumble is formed.

9. Remove the pie from the oven and top the pie with the crumble. Bake the pie for 25 to 30 more minutes until crumble and crust edges are golden brown. Pie might still “jiggle” in the center, but it will set as it cools. Allow the pie to completely cool at room temperature (about 2 hours) before transferring to the refrigerator for 6 to 8 hours (ideally overnight) to set completely.

*I highly suggest leaving this pie overnight in the fridge before serving. Plan ahead! Prepare it one day in advance for best results