Such a delicious challenge!
Who is the mad genius who thinks these things up? I love you, whoever you are.
As a longstanding pie lover, I think this day should be a national holiday! So let’s celebrate not by hauling out an old standby, but by baking a brand new pie recipe.
Why don’t we do a riff on pumpkin pie? I could eat pumpkin pie any day of the year and not just for Thanksgiving.
Pumpkin pie is a champion multi-tasker – it’s great for dessert, but also for breakfast. C’mon, try to tell me you have never had leftover pumpkin pie for breakfast.
So let’s put a new twist on it.
You Might Also Like : 10 Ways with Pumpkins
Banana Pumpkin Pie Recipes
It has all the goodness of pumpkin, with the comforting familiarity of banana thrown in – a perfect flavor pairing.
- 1/2 cup Dark brown sugar (packed)
- 1 tbsp Flour
- 1/2 tsp Salt
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg
- 1/8 tsp Ground cloves
- 1 tsp Ground cinnamon
- 1 cup Canned pumpkin puree
- 1 cup Mashed ripe bananas (about 3 medium)
- 1 cup Evaporated milk or light cream
- 1 Unbaked 9-inch pastry shell
- 3 Eggs (slightly beaten)
Heat oven to 400 degrees.
In a large bowl, mix sugar, flour, salt, ginger, nutmeg, cloves and cinnamon.
Stir in pumpkin, bananas, eggs and evaporated milk.
Pour into unbaked pastry shell.
Bake at 400 degrees for 40 minutes or until tip of knife comes out clean.
Remove from oven, cool on a rack, and serve at room temperature.
You Might Also Like : Beyond Pumpkin Pie
Check out the video version of this article on YouTube
httpv://www.youtube.com/watch?v=zvSdb7UcL_4
