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Banana Pumpkin Pie Recipe

National Pie Day is a special day created by the American Pie Council to encourage you to bake your favorite pie and to eat pie.

Such a delicious challenge!

Who is the mad genius who thinks these things up? I love you, whoever you are.

As a longstanding pie lover, I think this day should be a national holiday! So let’s celebrate not by hauling out an old standby, but by baking a brand new pie recipe.

Why don’t we do a riff on pumpkin pie? I could eat pumpkin pie any day of the year and not just for Thanksgiving.

Pumpkin pie is a champion multi-tasker – it’s great for dessert, but also for breakfast. C’mon, try to tell me you have never had leftover pumpkin pie for breakfast.

So let’s put a new twist on it.


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Banana Pumpkin Pie Recipes

It has all the goodness of pumpkin, with the comforting familiarity of banana thrown in – a perfect flavor pairing.
Prep Time20 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin pie
Servings: 6 people


  • 1/2 cup Dark brown sugar packed
  • 1 tbsp Flour
  • 1/2 tsp Salt
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 1/8 tsp Ground cloves
  • 1 tsp Ground cinnamon
  • 1 cup Canned pumpkin puree
  • 1 cup Mashed ripe bananas about 3 medium
  • 1 cup Evaporated milk or light cream
  • 1 Unbaked 9-inch pastry shell
  • 3 Eggs slightly beaten


  • Heat oven to 400 degrees.
  • In a large bowl, mix sugar, flour, salt, ginger, nutmeg, cloves and cinnamon.
  • Stir in pumpkin, bananas, eggs and evaporated milk.
  • Pour into unbaked pastry shell.
  • Bake at 400 degrees for 40 minutes or until tip of knife comes out clean.
  • Remove from oven, cool on a rack, and serve at room temperature.

You Might Also Like : Beyond Pumpkin Pie


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Banana Pumpkin Pie Recipe


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