I recently forgot about some plantains and found them in a corner of the kitchen completely black and over ripe. As much as I am obsessed with plantains I actually don’t care for them when they ripen as they become really sweet. I hate to waste food so I started thinking of something that I could do with them besides giving them a quick fry. I remembered someone asking if anyone had a recipe for a crustless pumpkin pie in a facebook group I belong to and I figured I would give a try at a crustless plantain pumpkin pie. I also really wanted to try out the new silicone pan I picked up cheap at Aldi. Man, I love that place. Did I mention they have pumpkin for only 89 cents a can?!? I know I said I’m sick of pumpkin, but I may have bought out the whole store when I realized they were more than half off what I pay at TJ’s. That being said, I’m sure there will be more pumpkin recipes to come…
Anyway, back to the pie. This crustless plantain pumpkin pie is absolutely perfect topped with some whip cream and cinnamon. I brought a few batches to work and my favorite coworker (and official taste tester) devoured them in no time….seriously…she ate like 5 slices for breakfast….twice.
If you are following AIP and cannot have ghee or eggs you are in luck. I tested these with melted palm shortening and 2 gelatin eggs and it worked well. While the texture out of the oven was a little different (didn’t set the same), it was just as delicious and pretty much the same texture after being refrigerated. Did I mention these are just as awesome cold as warm? Once chilled they are a great finger food, just ask my coworker who never bothered to find a fork!
- 2 black plantains
- ⅔ cup pumpkin (canned puree w/ no added ingredients or homemade)
- 2 TBS brown butter or ghee, melted (substitute palm shortening or coconut oil for AIP)
- 3.5 TBS grade A maple syrup
- 1.5 tsp vanilla extract
- 2 eggs (substitute gelatin eggs for AIP)
- ½ tsp salt
- ½ tsp ginger
- ½ tsp cinnamon
- pinch of clove
- Preheat oven to 375 degrees.
- Peel plantains and mash in a medium size mixing bowl. Add pumpkin, brown butter/ghee, maple syrup & vanilla and mix well. Lightly pulse with an immersion blender until smooth.
- In a small bowl or cup beat egg by hand. Pour into plantain mixture and stir until well combined. Add seasonings and mix.
- Pour mixture into a greased or silicone (I prefer silicone) 9x9 baking dish and spread evenly.
- Bake for 20-25 minutes or until set. Let cool slightly and cut into 16 equal servings.
- *Optional: Top with coconut whip cream and a sprinkle of cinnamon.