I’ve been baking pumpkin pies for years and I’m always looking for new ways to spice up my recipe. The addition of gingersnap cookies gives pumpkin a little kick and the just-ripe banana lends extra sweetness. PS: don’t scrimp on the ginger whipped cream; it brings everything together for a double hit of gingery goodness.
| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Prep: | 20 min |
| Inactive: | 45 min |
| Cook: | 1 hr |
| Yield: | 8 to 12 servings |
Ingredients
- 5 tablespoons butter, melted, plus more for greasing
- 2 tablespoons sugar
- 1/4 teaspoon fine salt
- 16 gingersnap cookies
- 1 sleeve graham crackers (about 9 sheets)
- 2 cups pumpkin puree (about 1 1/2 cans)
- 1/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 banana, mashed
- 1 egg white
- One 5-ounce can evaporated milk
- 3/4 cup heavy cream
- 3 tablespoons sugar
- 3 tablespoons candied ginger, minced
Instructions
- For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
- Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
- For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
- For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
- Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
- Cook’s Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don’t clog the tip.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 334 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 81 mg |
| Sodium | 222 mg |
Reviews
This may not be for banana lovers but I loved the taste of it, warm, spiced and comforting
Made this today thinking it would be a great new pie for Thanksgiving and boy was I wrong! The filling is very bland and the banana completely overpowers the pumpkin. Crust was OK but not great. I will not be making this again and my search for the perfect Thanksgiving pie continues.
I really liked the spice of this and thought the banana was interesting
The crust was great, but the banana ruined the whole thing…it just tasted like banana pie!! Totally overpowered the pumpkin. Sad.