Name: Banana Pumpkin Pie with Pine Nut Streusel Topping
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 pie, 10 serving(s)
Ingredients: 3 cups graham cracker crumbs; 2 tablespoons sugar; 6 tablespoons melted butter or 6 tablespoons margarine; 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; 1/4 cup butter; 1/4 cup flour; 1/4 cup brown sugar; 1/4 cup chopped pine nuts

Recipe by Allison MacKay

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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:: 1hr 10mins
Serves:
Yields:
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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

Preheat oven to 400 degrees.
Combine crumbs, sugar and butter or margarine.
Press into 9" pie plate.
Place pie crust on a baking sheet and set aside.
Combine bananas, pumpkin, milk, egg, rum, sugar, and spices in a large bowl.
Blend well.
Set aside.
Combine the flour, brown sugar, butter and pine nuts in a small bowl-rub to form crumbs.
Set aside.
Pour the pumpkin mixture into the crust.
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.

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@Allison MacKay

"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."

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creation by Allison MacKay

1/24/2003

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.