Banana Pumpkin Pie with Pine Nut Streusel Topping

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.

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 1 pie

Ingredients

• 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
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon ginger
• 1⁄8 teaspoon clove

• Streusel

• 1⁄4 cup butter
• 1⁄4 cup flour
• 1⁄4 cup brown sugar
• 1⁄4 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.