| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 45 min |
| Inactive: | 1 hr |
| Cook: | 1 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 5 teaspoons sugar
- Pinch kosher salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 2 egg yolks
- Ice water
- 2 whole sugar pumpkins
- 6 bananas
- 3 large eggs, plus 1 egg white
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon freshly grated nutmeg
- 1 cup heavy cream
- Pinch kosher salt
- 4 large egg whites
- 6 tablespoons confectioners’ sugar
- 1/4 teaspoon cream of tartar
- Pinch salt
Instructions
- Crust:
- Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in egg yolks and 1 to 2 tablespoons ice water until the dough holds together without being too sticky. If it’s still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
- On a floured surface, roll the dough into an 11 to 12-inch circle with a floured rolling pin. Ease the dough into a 9-inch pie pan, pressing firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.
- Filling:
- Preheat the oven to 350 degrees F.
- Split the pumpkins down the middle and scoop out the seeds. Arrange on a roasting tray, cut side up, and roast for 20 minutes. Remove the pumpkins from the oven and lay bananas (in their skins) around and between the pumpkin halves. Return to the oven and roast for another 10 minutes. Remove from oven and let cool slightly before handling, about 5 minutes.
- Scoop out the pumpkin flesh and add to a food processor. Peel the bananas and add the flesh to food processor as well. Add the 3 eggs, sugar, cinnamon, 2 tablespoons butter, nutmeg, heavy cream and salt. Puree until smooth.
- Put a baking sheet on the bottom oven rack and preheat to 375 degrees F.
- Pour the filing into the prepared pie shell. Lightly beat the egg white. Brush the pastry edges with the egg white and sprinkle with a bit of sugar. Carefully arrange the pie on the preheated baking sheet, lower the oven temperature to 325 degrees F and bake it until the pie is set but still jiggles slightly, about 50 minutes. Remove from the oven and let cool completely.
- Topping:
- Beat the egg whites, powdered sugar, cream of tartar, and a pinch salt in a large bowl with an electric mixer until glossy medium peaks form, being careful not to over beat.
- Spread the meringue mixture over the top of the pie, covering right to the edges. Using the back of a spoon press lightly into the meringue and pull up on the spoon to form peaks all over the surface of the meringue (alternatively you can use a piping bag with a large star tip if you choose).
- To cook the meringue, preheat the broiler with the rack in the highest position. Put the pie under the broiler and broil until the meringue is set and golden brown, about 7 minutes, watching carefully to avoid burning, as it cooks quickly. Remove from the broiler and cool before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 559 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 4 g |
| Sugar | 34 g |
| Protein | 11 g |
| Cholesterol | 160 mg |
| Sodium | 103 mg |
Reviews
I have been baking this pie since I saw it on tv and it has been great. Not sure why it did not work for others but it is now such a big fav at our home, friends request that I bake them one for the Thanksgiving. And I always have to bake 4 for our own party. We love it and no I am not paid to do this. I am a real viewer.
Bleh!! I will never make this recipe again! It tasted terrible! Save your time and money!
Whoever wrote this recipe down did a terrible job explaining everything. The pie, if you manage to guesstimate everything correctly, turns out well. I was skeptical to even attempt making this since the ratings weren’t as good as I’d hoped, but now I see why…It’s not the pie, it’s the bad instruction.
As for the sugar pumpkins, I roasted them using Alton Brown’s instruction, face down on parchment paper at 400 degrees f, rather than 350. I also took the advice from reviewers saying they substituted 3 cups of canned pumpkin…I pureed the pumpkins I roasted then measured out 3 cups from it. About two SMALL sugar pumpkins or one medium-large size one should be pleanty. I bought two mediumish sized pumpkins and only ended up using one. By the time I put all the ingredients together and put it in my Pyrex pie glass, I still had 1-1 1/2 cups of filling left over. [Contd.]
As for the sugar pumpkins, I roasted them using Alton Brown’s instruction, face down on parchment paper at 400 degrees f, rather than 350. I also took the advice from reviewers saying they substituted 3 cups of canned pumpkin…I pureed the pumpkins I roasted then measured out 3 cups from it. About two SMALL sugar pumpkins or one medium-large size one should be pleanty. I bought two mediumish sized pumpkins and only ended up using one. By the time I put all the ingredients together and put it in my Pyrex pie glass, I still had 1-1 1/2 cups of filling left over. [Contd.]
I watched the video then followed the recipe. http://www.foodnetwork.com/videos/the-best-pumpkin-pie/59336.html Although the taste was great. However, after adding the last ingredient of the 1 cup of heavy cream as directed by the recipe, the filling became too watery. Should just add the cream as needed to make sure the consistency of the filling is the same as what was shown in the video.
Not Very Tasty! Sorry!
I don’t know what the other reviewers were doing or talking about. I’m guessing they must not have done the recipe right?
I used 3 cups of canned pumpkin in place of the 2 sugar pumpkins, because sugar pumpkins are currently out of season here!
Other than that, I followed the recipe to the T! And it turned out great! We all loved it! Thanks Tyler for a fantastic new holiday pie recipe!
I cooked the pumpkins for twice as long as the directions call for and since there was no direction as to consistency I went forward with it. Even after using the food processor to puree the pumpkin and baking for an 90 minutes, the pie was raw! I should have read the reviews! Sad for a Food Network recipe!
it was like baby food, no one liked it at all.
How much pumpkinn do you use? I’d prefer cups instead of number of pumpkins, which come in various sizes.
Delish! I found this receipe online last year and my family loved it! It’s one of the new recipes that will be enjoyed for years to come.Let me further add that I altered the recipe because of the negative reviews. I used 2 cans of pumkin instead of the sugar pumpkins. Followed everything else on the recipe but, added pumkin pie spice in addition to the cinnamon. I did find that it did need to cook for quite a long time but it was certainly worth it!(I also took out the meringue on this one