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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.
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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.