Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Pumpkin-Banana Pie
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- #46475
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 medium bananas, quartered
1 cup canned pumpkin
1 cup evaporated skim milk
3 eggs, beaten
1/4 cup firmly packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
GINGERSNAP CRUST
1 cup gingersnap crumbs
2 tablespoons margarine, melted
non-stick cooking spray
directions
Place bananas in container of an electric blender or food processor; process until smooth. Add pumpkin, milk, eggs, sugar, flour, cinnamon, and nutmeg; process 30 seconds or until smooth. Pour mixture into Gingersnap Crust.
Bake at 350 degrees F for 45 minutes or until a knife inserted in center comes out clean. Serve at room temperature or chilled.
Gingersnap Crust: Combine crumbs and margarine in a small bowl; stir well. Press mixture into a 9-inch pieplate coated with cooking spray.
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nutrition data
223 calories, 7 grams fat, 36 grams carbohydrates, 7 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
October 4, 2010
Filling was yummy, but the (unbaked) crust was horribly soggy. I'd advise pre-baking the crumb crust as you normally would before pouring in filling. Thanks.