I'm not much of one to write long stories before writing a recipe. Suffice it to say I've spent the last 10 days without a stove/oven-yes including Thanksgiving.
So, with a pumpkin I grew and wanted to cook here is what I did. It turned out pretty good.
Ingredients
1 smaller medium size pumpkin or equivalent of a larger pumpkin
1.5 frozen bananas
3 packets of vegan apple cinnamon instant oatmeal.
1/4 cup water
1/4 cup of canola oil
A few tablespoons of raw sugar.
1. Start with the pumpkin. You will need to cut it in half and remove the seeds. Note: You don't need the seeds for this, but you can use them! I used a dehydrator to preserve the seeds.
2. Back to the pie, you can either put the pie in an air fryer doing one half at a time or you can cut it into smaller pieces and air fry for about 25 minutes. Depending on the size of your air fryer this may equal two batches or doing the two halves separately.
3. Meanwhile you can prepare the other ingredients. Defrost the bananas in a microwave for 2 minutes. Then combine one packet only of oatmeal and water in the microwave for 1 minute. Combine the banana and oatmeal in a bowl.
4. Next in a separate bowl or container make the crust by combining the canola oil and 2 pack of oatmeal. Then pack it into a pie dish or tin.
5. When the pumpkin is done in the air fryer, cook it in the microwave for 3 more minutes to make it softer. Make sure it isn't too hot when removing it from the air fryer so you don't burn yourself.
6. Add the pumpkin to the banana and oatmeal mixture and mash and stir it all together.
7. Put the pumpkin on the top of the crust. No additional baking is required. You can chill it in the fridge if desired and it goes great with vegan ice cream or vegan whipped cream.
Additional recipes, all vegan.
Cinnamon Apple Bread Easy WFPB Pumpkin Cookies
