Pumpkin Banana Pie is a fun twist on the traditional Pumpkin Pie! It is always fun to modify our existing recipes and enjoy the yummy results. Like the traditional pie, you can top it with whipped cream. We found introducing bananas made it lighter in taste. I prefer my Pumpkin Banana Pie cold but it was also good warm. But the flavors were more prominent once chilled. This pie is a perfect compliment to a holiday dinner. But if your family does not like changes to their traditional holiday meal, then enjoy this pie after the holidays. Read on for step by step instructions to make Banana Pumpkin Pie!!
Pumpkin Banana Pie Ingredients
The ingredients are the same as a Pumpkin Pie except for the addition of mashed ripe bananas. We enjoy a lot of spices in our Pumpkin Banana Pie that includes ginger, nutmeg, cloves, and cinnamon. If that is too much for your taste, just reduce them. In the past we used evaporated milk but recently introduced Light Cream over a can of milk. Lastly, Pillsbury pie crust is a nice option when you do not have time to make a crust from scratch. Or even a Graham Cracker crust. I know that seems unusual but it is delicious!
Let’s start making our Pumpkin Banana Pie! In a large bowl combine the wet ingredients. A whisk works nicely to combine the ingredients together. Do not worry if the mixture is not smooth since there is texture from the bananas. In a separate bowl mix together spice ingredients. Stir the spices into the wet ingredients. Pour into an unbaked pie crust using a 9-inch pie pan. Place aluminum foil or a pie shield around the crust edge since it tends to burn. If the pie crust edges does not brown, then remove the pie shield near the end of the baking time. If you forget to protect the pie edges and find it is browning too much, then remove the pie from the oven and add the pie shield. Place your pie on a cookie sheet to make it easier to place in the oven and to retrieve. Bake in a 400 degree oven for 35 to 40-minutes until set or internal temperature reaches 175 degrees. You can use the knife test but I prefer checking the internal temperature of the pie. Cool before cutting. Enjoy at room temperature or cold from the refrigerator.
Now lets enjoy our first delicious bite of Pumpkin Banana Pie topped with whipped cream! I adore this version and get hungry just writing this post for another piece.
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Pumpkin Banana PiePin Recipe
- Large mixing bowl
- Small bowl
- 9-inch Pie pan
- Cookie sheet, optional
- Cooling rack
- Aluminum foil or a pie shield
- 1/2 cup Dark Brown Sugar
- 1 tbsp Flour
- 1/2 tsp Salt
- ½ tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground Cloves
- 1 tsp Ground Cinnamon
- 1 cup Pumpkin Puree
- 1 cup Mashed Ripe Bananas about 2 large
- 3 Eggs slightly beaten
- 1 cup Light Cream
- 1 9-inch pie crust not baked
- Whipped Cream optional
- Preheat oven to 400 degrees.
- Bake 35 to 40 minutes until set or internal temperature reaches 175 degrees.
- In a large mixing bowl combine the wet ingredients. A whisk works nicely to combine the ingredients together. Do not worry if the mixture is not smooth since the bananas provide texture.
- In a separate small bowl mix together spice ingredients.
- Stir the spices into the wet ingredients.
- Pour into an unbaked pie crust using a 9-inch pie pan.
- Place aluminum foil or a pie shield around the crust edge since it tends to burn.
- Place your pie on a cookie sheet to make it easier to place in the oven and to retrieve.
- Bake in a 400 degree oven for 35 to 40 minutes until set or internal temperature reaches 174 degrees. Cool on a cooling rack before cutting.
- Serve room temperature or cold from the refrigerator.