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Banana Sweetened Pumpkin Pie Made From Scratch

A healthy homemade version of pumpkin pie made with no added sugar or sweeteners, made from an actual pumpkin, and well worth it.
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Banana Sweetened Pumpkin Pie Made From Scratch
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Servings: 8
Total Time: 2 1/2 hours prep and cook time, 3 hours for pie to cool
Recipe by: rosbough

Ingredients

HOMEMADE PUMPKIN PUREE:
1 (3 to 3/12 pound) pumpkin
kosher salt
THE PIE CRUST:
1 1/2 cups all-purpose flour, plus a little extra
1/2 tsp salt
6 TBSP frozen unsalted butter, cut into 1/4 inch cubes
5 TBSP ice cold water
THE FILLING:
2 ripe bananas
3 large eggs
15 ounces of the homemade pumpkin puree
1 1/2 cups heavy cream
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

Directions

HOMEMADE PUMPKIN PUREE:

1. Preheat the oven to 400°F.

2. Remove the stem and rinse the pumpkin. Slice the pumpkin in half from top to bottom. Remove all the seeds and fiber from inside the pumpkin and discard or save the seeds for another use.

3. Sprinkle the inside on the pumpkin halves with a little kosher salt then lay them on a baking sheet lined with parchment paper cut side down.

4. Roast in the oven until tender, about 30 minutes. *Start on your pie crust while the pumpkin roasts.

5. Remove the pumpkin halves from the oven and place on a cooling rack. Allow to cool about 30 minutes.

6. Scoop the flesh out from the pumpkin and puree in a food processor until smooth.

7. Transfer pumpkin puree to a cheesecloth to drain off any excess liquid.


THE PIE CRUST:

1. Add the flour and salt to a large mixing bowl and stir to combine. Add the cold cubed butter and gently mix until you you have a mixture with pea sized crumbs. Slowly pour in 1 TBSP of the ice cold water and gently mix to combine, continue with the remaining ice cold water 1 TBSP at a time until the dough is shaggy but holds together.

2. Lay out a piece of parchment paper and scrape the dough onto the paper. Gently form the dough into a disk about 1 inch thick. Cover the dough with another piece of parchment paper and refrigerate for 30 minutes.

3. Remove the dough from the fridge. Lightly flour a work surface and roll the dough out into a disk roughly 12 inches in diameter. Gently lay the dough disk onto a 9 inch pie dish and gently press down on the bottom and sides to make dough fit snug in the dish. Crimp the edges and trim any excess dough that hangs over. Refrigerate for 30 more minutes.

THE FILLING AND ASSEMBLY:

1. Remove the pie crust from the fridge and preheat the oven to 400°F.

2. Mash the bananas in a large mixing bowl. In a separate bowl beat the eggs then stir the eggs in with the bananas. Stir in the pumpkin puree, heavy cream, cinnamon, nutmeg, and salt until well combined.

3. Pour the filling into the pie up to about 1/4 inch from the top, discard any excess filling. Bake in the preheated oven for 40 to 50 minutes or until a toothpick poked in the center comes out clean (the pie may still jiggle a little bit but it will firm up as it cools).

4. Remove the pie from the oven and lay on a cooling rack to cool for 3 hours.

5. After pie has cooled you can serve or cover and refrigerate for up to 2 days.




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