Pumpkin Sesame Plantain Pie

This was one of those spur of the moment pie’s, if you’ve ever experienced that. I started off making pancakes the other day and had so much batter leftover that i decided to just go for it, add pumpkin, add flour, and bake it. I had a plantain sitting around that was ready, skin was black, so I figured I’d put it to good use. The sesame seeds jumped out at me as something to add, and gave a nice subtle crunch to it.

Pumpkins are a great food with so many varieties, benefits, and ways to prepare. They are loaded with vitamin C, healthy fats, potassium (balances electrolytes), and beta carotene (converts to vitamin A), making them great for skin, strengthening immunity, heart health, preventing and fighting off cancer, muscles, vision, and eyes. Low in calories but high in fiber, a combination that will keep you feeling full for long periods of time and preventing overeating while aiding weight loss. Pumpkins also contain tryptophan, an amino acid particularly good at regulating moods, sleep, and producing serotonin for brain health. Not to mention, they are incredible tasting.

If you are using gluten free flour then use one that is good for baking. You can always use half and half if you don’t have an allergy, half all purpose unbleached flour, half spelt, gluten free, buckwheat, brown rice flour, etc etc. Spelt is an ancient grain ancestor to wheat. It’s healthy, loaded with protein, has less gluten, and is not as bred as wheat but still tastes great and is just as versatile. My favorite is sprouted spelt flour and I use it for everything I bake. It’s such a reliable flour. Your recipes will come out different depending on your gluten free flour blend, and could be the difference between success or not. There are many on the market and they are not equal. Also, plantains must be black before you use them or they will be starchy and not sweet. If you can’t find a plantain just use a regular banana.

Pumpkin Sesame Plantain Pie

Pumpkin Sesame Plantain Cake

Yields: 8-10 slices

  • 1 ripe blackened plantain
  • Cake
  • 2 cups flour, all purpose, spelt, or a stable gluten free flour blend
  • 1/4 cup coconut flour (sub for oats)
  • 1/4 cup almond flour (sub for oats)
  • 1 1/2 cups nut milk
  • 2 tbsps baking powder
  • 1 tsp baking soda
  • 1/4 cup oil
  • 1/2 cup maple syrup or sugar
  • 1 can pumpkin
  • 1/2 cup oats
  • 1 tbsp white wine vinegar
  • 1/2 cup raw sesame seeds (save a handful for garnishing the top)
  • 3 flax eggs (3tbsp ground flax soaked in 6 tbsp water for 15 minutes)
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 2 tsp pumpkin pie spice

Combine all the dry ingredients then slowly add the wet, folding them in. Do not over mix. If it's too dry add a bit more nut milk until it gets to be a fairly loose batter, similar to pancake batter but a bit thicker.

Pour into a nonstick cake pan, one that either comes apart or that you can easily take the cake out of. After the mixture is poured, sprinkle a handful of sesame seeds on top, then slice the plantain thin and arrange those on the surface as well, stacking them or spreading them evenly.

If you like, you can fry the plantains in oil first and then place on the cake. Sprinkle a handful of sesame seeds and cinnamon on top. Throw in the oven at 350 for 35 to 45 minutes, or until it's a medium golden brown and a toothpick can go through and come out without any raw dough on it. Top with coconut cream.

  • Preparation time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour or less
Pumpkin Sesame Plantain Cake
Pumpkin Sesame Plantain Cake
Pumpkin Sesame Plantain Cake
Pumpkin Sesame Plantain Cake
Pumpkin Sesame Plantain Cake

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