BANANA-INFUSED PUMPKIN PIE
I love taking decadent treats and turning them into healthy nutritional powerhouses that allow you to enjoy your dessert without the guilt. Here is my favorite dessert: pumpkin pie. Over the years, I have experimented with many different recipes, and this maple-sweetened, banana-infused version with a graham cracker coconut crust, which takes minutes to prepare, is always a crowd pleaser. Simply place all the ingredients in a blender to purée, and pour the filling into the prepared pie crust. Since this recipe is full of foods like pumpkin, banana, eggs and cinnamon, you, or your guests, won't feel guilty about having seconds.
Provided by Dawn Lerman
Categories dessert
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Lightly grease a (9-inch) pie dish and set aside.
- Make the graham cracker crust. In a small mixing bowl, mix the graham cracker crumbs, coconut flakes, sugar, and 1/8 teaspoon salt until combined. Add the coconut oil (or butter) and mix together until the crust begins to clump together and resembles a wet sand. Spread the crust out evenly in the pie dish and press it into the bottom and the sides. Bake the crust for 4 minutes or until slightly toasted. Transfer to a wire cooling rack while preparing the pumpkin filling.
- Position the baking rack in the middle and preheat the oven to 350 degrees. Combine the milk, pumpkin purée, bananas, maple syrup, eggs, vanilla extract, cinnamon, flax seeds, if using, and the remaining salt in a blender and mix on high speed until smooth.
- Pour the pie filling into the crust. Bake the pie for about 50 minutes to 1 hour, or until the pie looks soft but set, with a mostly firm center. Transfer the pie to a cooling rack and let cool for 2 hours. Serve immediately or refrigerate until needed. The pie filling will firm up as it cools.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 11 grams, Sodium 136 milligrams, Sugar 12 grams, TransFat 0 grams
DEEP-DISH PUMPKIN-MERINGUE PIE
This mile-high pumpkin pie has major curb-appeal, thanks to a simple meringue topping. For just the right texture, whip the whites until they hold stiff, glossy peaks-but keep the mixture still spreadable enough that you can make decorative swirls in it as you top the pie. Keep in mind that the baked pie needs at least 6 hours to chill, so it's best to make it the day before you need it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h10m
Yield Makes one 9-inch deep-dish pie
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Make the crust: On a lightly floured surface, roll out dough to an 1/8-inch thickness. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate 30 minutes.
- Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
- Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
- Reduce oven temperature to 325°F. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
- Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
- Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown.
PUMPKIN MERINGUE PIE
Treat your family with this pumpkin meringue pie that's made using eggs and Pillsbury™ pie crust - a flavorful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Prick bottom and side of pastry thoroughly with fork. Bake 12 to 15 minutes or until light golden brown; cool on cooling rack.
- Reduce oven temperature to 350°F. In medium bowl, beat eggs with wire whisk. Stir in brown sugar and pumpkin until well blended. Stir in half-and-half, cinnamon, ginger, salt, cloves and vanilla until blended. Pour into partially baked crust. Bake 45 to 50 minutes or until golden brown and center is almost set.
- In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form. Spread meringue over hot filling to edge of crust. Bake 15 to 17 minutes or until meringue is light brown. Cool pie away from drafts 4 hours. Store in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 56 g, Fat 1 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 289 mg
MISS JULIE'S PUMPKIN MERINGUE PIE
Made from scratch with a graham cracker crust, this pumpkin meringue pie is surprisingly easy to make and melts in your mouth.
Provided by Julie
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
- Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
- Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
- Preheat the oven to 425 degrees F (220 degrees C).
- Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
- Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
- While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
- Spoon meringue onto the pie, using the back of a spoon to form small peaks.
- Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 57.8 g, Cholesterol 111.7 mg, Fat 23.2 g, Fiber 2.3 g, Protein 6.1 g, SaturatedFat 13.3 g, Sodium 404.1 mg, Sugar 44.8 g
BANANA MERINGUE PIE
This pie is the perfect way to end a meal on a cozy, comforting note.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Gently stir in butter and vanilla until butter is melted; set aside. Slice bananas into the pastry shell. Pour hot filling over bananas., In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 387 calories, Fat 15g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 264mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 1g fiber), Protein 6g protein.
BANANA MERINGUE PIE
Make and share this Banana Meringue Pie recipe from Food.com.
Provided by HappyBunny
Categories Pie
Time 1h52m
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- To make pastry, combine flour, sugar and butter in a food processor.
- Process until the consistency of fine meal.
- Add beaten egg; continue to process just until dough starts to come together.
- Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill.
- Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle.
- Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used.) Chill for 30 minutes.
- Bake pastry at 375 degrees for 12 minutes until light golden in color.
- Thinly slice five of the bananas and arrange on bottom of pastry shell.
- Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla.
- Pour over banana layer.
- Bake at 350 degrees for 35 - 40 minutes or until filling is set.
- Let pie cool slightly.
- To make meringue, beat egg whites with a pinch of salt until soft peaks form.
- Gradually beat in 1/3 cup sugar until meringue is stiff and glossy.
- Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned.
- Let cool; refrigerate until serving time.
Nutrition Facts : Calories 495.1, Fat 16.9, SaturatedFat 10.1, Cholesterol 79, Sodium 85.5, Carbohydrate 81, Fiber 3.8, Sugar 46.8, Protein 8.1
BANANA CREAM MERINGUE PIE
I grew up on a farm in Alberta, and I still remember my mom's pies, fresh from the oven for supper. This creamy banana variety is so good, no store-bought version can compare!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine 2/3 cup sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Keep warm., In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Slice banana into the crust; pour filling over top. Spread meringue evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 336 calories, Fat 12g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 312mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
MAPLE-PUMPKIN PIE WITH WALNUT CRUMBLE AND MAPLE MERINGUE IN GINGERBREAD CRUST
This pumpkin pie is sweetened with maple syrup, topped with a walnut crumble and maple Italian meringue, all nestled inside of a gingerbread pie crust.
Provided by SirFunchalot
Categories Fruits and Vegetables Vegetables Squash
Time 2h15m
Yield 12
Number Of Ingredients 31
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Sift flour, brown sugar, ginger, cinnamon, baking powder, salt, and allspice together in a large bowl. Cut in butter using your fingers, a pastry cutter, or a food processor until the crumbs resemble cornmeal. Drizzle water and molasses over crumbs, mixing with fingers, until the crumbs begin to cling together. Gather the dough and knead it into a ball. Press crust evenly into the bottom and up the sides of a pie pan.
- Bake in the preheated oven until lightly golden, 10 to 15 minutes. Remove crust from oven and reduce oven temperature to 350 degrees F (175 degrees C).
- Combine pumpkin, dark brown sugar, cinnamon, cornstarch, ginger, salt, nutmeg, allspice, and cloves in a large mixing bowl. Pour in cream, eggs, syrup, and vanilla extract and whisk to combine. Pour maple-pumpkin filling into the baked pie crust.
- Bake in the lower third of the hot oven until center of the pie is almost set, 50 minutes to 1 hour.
- Meanwhile, combine brown sugar, flour, butter, and cinnamon in a food processor. Pulse until crumbly. Stir in chopped walnuts by hand. Set walnut crumble aside.
- Remove pie from the oven and top with walnut crumble. Return pie to the hot oven and continue baking until crisped, about 10 minutes more. Remove pie from oven and turn broiler on.
- Bring maple syrup to a boil in a small, heavy-bottomed saucepan over medium heat, about 5 minutes. Clip an instant-read thermometer onto the pan and watch for the syrup to reach 225 degrees F (110 degrees C).
- Place egg whites into the bowl of a stand mixer fitted with the whip attachment. Start whipping at medium-high speed. Slowly sprinkle sugar into the whites and whip until soft peaks form, about 2 minutes.
- Check the syrup and when the temperature reaches 238 degrees F (114 degrees C), reduce the mixer speed to medium and carefully add the hot maple syrup by pouring it along the side of the bowl. Increase mixer speed to medium-high and continue whipping until meringue is thick and shiny, an additional 3 to 4 minutes.
- Use a spatula to spread meringue over the entire pie all the way to the crust. Toast meringue under the hot broiler until lightly brown, 1 to 2 minutes.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 585.4 calories, Carbohydrate 93.1 g, Cholesterol 101.6 mg, Fat 22.7 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.1 g, Sodium 418.9 mg, Sugar 70.5 g
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