Banana Pumpkin Pie with Pine Nut Streusel Topping |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 3 |
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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. 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 |
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.
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