Crustless Pumpkin-Banana Pie is a delicious gluten free dessert

From Thanksgiving to Friendsgiving, Dole’s Crustless Pumpkin-Banana Pie could be the dessert that appeals to the whole crowd. Both gluten-free and vegetarian, this pie might become a new holiday tradition.

According to Dole, a Thanksgiving meal can contain up to 4,500 calories. While everyone appreciates that a little splurge around the holidays is enjoyable, going too far to the extreme can be too much. Finding the balance is often key to keeping healthy eating on track.

Many of the Dole recipes are easy to master while offering a boost of fruits and vegetables. More importantly, the flavors appeal to everyone around the table. From the kids who love a touch of sweet to the adults who appreciate the balanced nutrition, these recipes often have people coming back for more.

Recently, Dole has leveraged its partnership with Disney and Pixar to make healthy food choices engaging with families. From using favorite characters to borrowing from movie themes, the recipes show that food and culture are always intertwined.

As Melanie Marcus, RD, MA commented many of the popular collaborations with Disney and Pixar films prove that the “holiday table can be easy and even gluten-free without sacrificing the classic tastes and flavors we all love.”

Ready to make a Crustless Pumpkin-Banana Pie?

Finding a dessert that appeals to all the food choices around the table isn’t always easy. The Crustless Pumpkin-Banana Pie recipe from Dole is both a gluten-free and vegetarian dessert that doesn’t feel like a compromise. From the luscious texture to the nuanced flavors, no one will miss the crust.

Crustless Pumpkin-Banana Pie

Ingredients

• Nonstick cooking spray
• 3 large ripe DOLE® Bananas, mashed
• 2 large eggs
• 1 can (15 ounces) 100% pure pumpkin
• 1 can (12 ounces) fat free evaporated milk
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 cup fat free whipped topping, thawed if necessary (optional)
• ¼ cup chopped toasted pecans

Directions

• Preheat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray.
• Whisk bananas, eggs, pumpkin, milk, sugar, cornstarch, pumpkin pie spice and salt in a large bowl until smooth; transfer to prepared pan. Bake 50 minutes or until set; cool completely on wire rack; cover and refrigerate at least 2 hours or up to overnight.
• Cut pie into 8 slices; serve topped with whipped topping, if desired, and pecans.

For people who want a little extra texture, pecans are a good choice. While not the same as a pie crust, the little crunch adds to eating satisfaction.

Also, a little touch of chocolate shavings on top of the whipped topping can be a nice touch, too. It would add to the richness of the dessert.

Do you know a great gluten free dessert recipe? What is a favorite holiday dessert recipe?