Banana Pumpkin Pie with Pine Nut Streusel Topping

Allison MacKay's Note:

A lighter version than most pumpkin pies. I found the basic recipe many years ago in a Boston Newspaper. I've been tinkering with it ever since. It's very easy-use a prepared crust for convenience.

• Total Time: 1 hrs 10 mins
• Prep Time: 15 mins
• Cook Time: 55 mins

Ingredients:

Serves: 10

Yield: 1.0 pie

Graham Cracker Crust

• 3 cups graham cracker crumbs
• 2 tablespoons sugar
• 6 tablespoons melted butter or 6 tablespoons margarine

Filling

• 2 -3 mashed bananas (approx 3/4 cup)
• 1 cup pumpkin
• 12 ounces evaporated milk (skim ok)
• 1 large egg
• 1 tablespoon dark rum
• 1 cup sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• 1⁄8; teaspoon clove

Streusel

• ¼ cup butter
• ¼ cup flour
• ¼ cup brown sugar
• ¼ cup chopped pine nuts

Directions:

1. Preheat oven to 400 degrees.
2. Combine crumbs, sugar and butter or margarine.
3. Press into 9" pie plate.
4. Place pie crust on a baking sheet and set aside.
5. Combine bananas, pumpkin, milk, egg, rum, sugar, and spices in a large bowl.
6. Blend well.
7. Set aside.
8. Combine the flour, brown sugar, butter and pine nuts in a small bowl-rub to form crumbs.
9. Set aside.
10. Pour the pumpkin mixture into the crust.
11. Bake at 400 degrees for 10 minutes-reduce heat to 350 degrees, and continue to bake for 30 minutes-sprinkle the streusel over the pie, continue 10-15 minutes, or till a toothpick inserted in the center comes out clean.