Pumpkin Banana Meringue Pie Recipes

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BANANA-INFUSED PUMPKIN PIE



Banana-Infused Pumpkin Pie image

I love taking decadent treats and turning them into healthy nutritional powerhouses that allow you to enjoy your dessert without the guilt. Here is my favorite dessert: pumpkin pie. Over the years, I have experimented with many different recipes, and this maple-sweetened, banana-infused version with a graham cracker coconut crust, which takes minutes to prepare, is always a crowd pleaser. Simply place all the ingredients in a blender to purée, and pour the filling into the prepared pie crust. Since this recipe is full of foods like pumpkin, banana, eggs and cinnamon, you, or your guests, won't feel guilty about having seconds.

Provided by Dawn Lerman

Categories     dessert

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1 cup (90 grams) honey graham cracker crumbs, finely processed to a powder (from approximately 7 to 8, 2 1/2-x-4 7/8-inch, crackers)
1/4 cup (15 grams) unsweetened coconut flakes
3 tablespoons (38 grams) granulated sugar (can also use date, brown, coconut sugars)
1/4 teaspoon fine sea salt, divided
5 tablespoons extra virgin coconut oil or unsalted butter, melted
3/4 cup plus 2 tablespoons almond, soy, rice or coconut milk
3/4 cup (about 213 grams) pumpkin purée
1 large ripe banana
1/4 cup maple syrup
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon flax seeds, optional

Steps:

  • Lightly grease a (9-inch) pie dish and set aside.
  • Make the graham cracker crust. In a small mixing bowl, mix the graham cracker crumbs, coconut flakes, sugar, and 1/8 teaspoon salt until combined. Add the coconut oil (or butter) and mix together until the crust begins to clump together and resembles a wet sand. Spread the crust out evenly in the pie dish and press it into the bottom and the sides. Bake the crust for 4 minutes or until slightly toasted. Transfer to a wire cooling rack while preparing the pumpkin filling.
  • Position the baking rack in the middle and preheat the oven to 350 degrees. Combine the milk, pumpkin purée, bananas, maple syrup, eggs, vanilla extract, cinnamon, flax seeds, if using, and the remaining salt in a blender and mix on high speed until smooth.
  • Pour the pie filling into the crust. Bake the pie for about 50 minutes to 1 hour, or until the pie looks soft but set, with a mostly firm center. Transfer the pie to a cooling rack and let cool for 2 hours. Serve immediately or refrigerate until needed. The pie filling will firm up as it cools.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 136 milligrams, Sugar 12 grams, TransFat 0 grams

DEEP-DISH PUMPKIN-MERINGUE PIE



Deep-Dish Pumpkin-Meringue Pie image

This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff, glossy peaks-but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. Keep in mind that the baked pie needs at least 6 hours to chill, so it's best to make it the day before you need it.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h10m

Yield Makes one 9-inch deep-dish pie

Number Of Ingredients 14

1 small disk Versatile Pate Brisee
All-purpose flour, for surface
3 large eggs
1 can (15 ounces) pure pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed light brown sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Coarse salt
1/4 teaspoon freshly grated nutmeg
2 cups granulated sugar
8 large egg whites, room temperature

Steps:

  • Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate 30 minutes.
  • Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
  • Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
  • Reduce oven temperature to 325°F. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
  • Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
  • Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.

BANANA PUMPKIN BREAD



Banana Pumpkin Bread image

This is a moist, tasty breakfast bread perfect with jam, margarine, or even cream cheese. Best of all, it's low in fat!

Provided by matzahball

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

2 ripe bananas, mashed
2 eggs
⅓ cup vegetable oil
1 ⅓ cups canned pumpkin puree
½ cup honey
½ cup white sugar
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
¾ cup raisins
½ cup walnut pieces

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 9x5 inch loaf pan.
  • In a large bowl, stir together the mashed banana, eggs, oil, pumpkin, honey and sugar. Combine the flour, baking powder, baking soda, salt, pie spice and cinnamon, stir into the banana mixture until just combined. Fold in the raisins and walnuts if desired. Pour batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before moving to a wire rack to cool completely.

Nutrition Facts : Calories 327.9 calories, Carbohydrate 55.9 g, Cholesterol 31 mg, Fat 10.7 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 258.1 mg, Sugar 29.6 g

PUMPKIN BANANA MERINGUE PIE



Pumpkin Banana Meringue Pie image

Provided by Tyler Florence

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 19

2 cups all-purpose flour, plus more for dusting
5 teaspoons sugar
Pinch kosher salt
12 tablespoons cold unsalted butter, cut into small pieces
2 egg yolks
Ice water
2 whole sugar pumpkins
6 bananas
3 large eggs, plus 1 egg white
1/2 cup sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
Pinch kosher salt
4 large egg whites
6 tablespoons confectioners' sugar
1/4 teaspoon cream of tartar
Pinch salt

Steps:

  • Crust:
  • Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in egg yolks and 1 to 2 tablespoons ice water until the dough holds together without being too sticky. If it's still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
  • On a floured surface, roll the dough into an 11 to 12-inch circle with a floured rolling pin. Ease the dough into a 9-inch pie pan, pressing firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.
  • Filling:
  • Preheat the oven to 350 degrees F.
  • Split the pumpkins down the middle and scoop out the seeds. Arrange on a roasting tray, cut side up, and roast for 20 minutes. Remove the pumpkins from the oven and lay bananas (in their skins) around and between the pumpkin halves. Return to the oven and roast for another 10 minutes. Remove from oven and let cool slightly before handling, about 5 minutes.
  • Scoop out the pumpkin flesh and add to a food processor. Peel the bananas and add the flesh to food processor as well. Add the 3 eggs, sugar, cinnamon, 2 tablespoons butter, nutmeg, heavy cream and salt. Puree until smooth.
  • Put a baking sheet on the bottom oven rack and preheat to 375 degrees F.
  • Pour the filing into the prepared pie shell. Lightly beat the egg white. Brush the pastry edges with the egg white and sprinkle with a bit of sugar. Carefully arrange the pie on the preheated baking sheet, lower the oven temperature to 325 degrees F and bake it until the pie is set but still jiggles slightly, about 50 minutes. Remove from the oven and let cool completely.
  • Topping:
  • Beat the egg whites, powdered sugar, cream of tartar, and a pinch salt in a large bowl with an electric mixer until glossy medium peaks form, being careful not to over beat.
  • Spread the meringue mixture over the top of the pie, covering right to the edges. Using the back of a spoon press lightly into the meringue and pull up on the spoon to form peaks all over the surface of the meringue (alternatively you can use a piping bag with a large star tip if you choose).
  • To cook the meringue, preheat the broiler with the rack in the highest position. Put the pie under the broiler and broil until the meringue is set and golden brown, about 7 minutes, watching carefully to avoid burning, as it cooks quickly. Remove from the broiler and cool before serving.

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