My son, inspired partially by my own nearly four months completely sweetener-free and partially by his orthodontia, is on a no-sugar kick. No sugar, no maple syrup, no agave, no artificial sweeteners (he has never had those anyway), and no sticky dried fruit. It’s been good for him actually. He has a rather elaborate sweet tooth. But he also lacks a refined palate. If a food contains peanut butter and/or bananas and/or oats, he is happy with it. Can you guess his daily breakfast? Oatmeal with bananas and peanut butter. Throughout fall and winter, he frequently adds pumpkin to the mix. He has had this breakfast, interrupted only once weekly by pancakes slathered with pumpkin and banana slices, since he was a toddler.
It wasn’t hard then to come up with a sweeter-free birthday treat that would suit him.
Banana-sweetened Pumpkin Pie (Vegan and non-vegan versions)
Makes 1 pie
1 c. oats
1 egg white or 1 flegg (*1 T. ground flax seeds whisked with 3 T. warm water)
2 T. peanut butter (you can use butter or vegetable shortening if PB is not your thing)
1/2 t. cinnamon
Combine and press into the bottom of a pie plate. Don’t try and get it up the sides. Just cover the bottom. Bake at 325 for just 5-6 minutes.
1 16 oz. can pumpkin
1 15 oz. can unsweetened condensed milk OR the equivalent in coconut milk
2 eggs or 2 fleggs*
1/2 t. salt
2 t. pumpkin pie spice (1/2 t. cinnamon, 1/2 t. ginger, 1 t. cinnamon)
1-2 bananas (he prefers 2)
Mash the banana and combine all other ingredients until smooth. Pour onto cooled crust. Bake at 425 for 15 minutes. Reduce heat to 350 and bake another 35-40 minutes, until a knife inserted comes out clean.