BANANA-INFUSED PUMPKIN PIE
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
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
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
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
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
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
Provided by Tyler Florence
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 19
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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PUMPKIN MERINGUE PIE RECIPE | LEITE'S CULINARIA
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5/5 (2)Total Time 3 hrs 15 minsCategory DessertCalories 558 per serving
- Preheat the oven to 375°F (190°C) and adjust an oven rack to the middle position. Line a rimmed baking sheet with parchment paper.
- Using an electric mixer on medium speed, combine the pumpkin purée and eggs until really well mixed. Add the brown sugar, cinnamon, salt, and nutmeg. Mix the ingredients together, scraping the bowl down several times. Add the heavy cream and mix once again, until all of the ingredients are thoroughly combined. Pour the pumpkin mixture into the unbaked pie shell. Carefully slide the pumpkin pie onto the baking sheet.
- Using the spatula, spread the meringue on the pumpkin pie, mounding the meringue in the center of the pie and lifting the meringue into swoops and swirls and peaks. Take care to spread it generously all the way out to the edges of the crust to completely cover the pumpkin pie filling because the meringue will shrink during baking.
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5/5 (57)Category DessertCuisine AmericanTotal Time 2 hrs
- Preheat the oven to 200°C, fan 180°C, gas 6. Roll out the pastry on a lightly floured surface and use it to line a 3.5cm-deep 18cm fluted tin with a removable base, making sure that the pastry sits 2-3mm proud of the tin edge all the way round. Chill for 20 minutes. Meanwhile, steam the pumpkin for 15 minutes or until tender and cool in a sieve set over a bowl.
- Line the pastry case with nonstick baking paper and ceramic baking beans. Bake on a baking sheet for 20-25 minutes, then remove the paper and beans, and bake for a further 5 minutes. Reduce the temperature to 160°C, fan 140°C, gas 3.
- Squeeze out any excess moisture from the pumpkin with the back of a fork, then whiz in a food processor with the sugar, maple syrup, egg yolks, cornflour, cream and the spices until combined. Pour into the pastry case; bake for 45-50 minutes or until set.
- Towards the end of the cooking time, make the meringue. Whisk the egg whites until stiff, then gradually whisk in the sugar and cornflour until really thick and glossy. Top the hot pumpkin pie with the meringue mixture, making swirls with the end of a teaspoon. Bake for 15-20 minutes until crispy. Leave to cool completely before taking the pie out of the tin to slice. Serve with chilled pouring cream.
PUMPKIN PUDDING WITH MILE-HIGH MERINGUE RECIPE - FOOD & WINE
From foodandwine.com
Servings 12Total Time 1 hr 40 minsCategory Pudding
- Preheat the oven to 350°. In a medium saucepan, mix 1 cup of the sugar with the water. Using a wet pastry brush, wash down the pan's side to remove any sugar. Cook over moderately high heat until an amber caramel forms, about 8 minutes. Off the heat, stir in the cream and milk. Cover over moderate heat, stirring, until the caramel is smooth, about 1 minute.
- In a medium bowl, whisk the pumpkin puree with the 6 egg yolks and 2 whole eggs. Add the cinnamon, ginger, nutmeg, cloves, pepper and a pinch of salt. Gradually whisk in the hot caramel cream.
- Pour the pudding into twelve 1/8-cup ramekins set in a roasting pan. Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Cover the pan with foil and cut 4 small slits in the top. Bake the puddings for about 40 minutes, or until the centers are just set. Remove the puddings from the water bath. Let cool on a wire rack then refrigerate until completely chilled, at least 11/2 hours.
- Preheat the broiler. In a large bowl set over a pot of simmering water, whip the 6 egg whites with the remaining 1 1/2 cups of sugar, the vanilla seeds and a pinch of salt. Whip until the sugar has dissolved, 3 minutes. Remove the bowl from the water bath. Beat the whites until stiff, glossy peaks form, 6 minutes. Spread the meringue in swirls over the pudding. Broil 4 inches from the heat for 2 minutes, until golden, and serve.
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