Banana Pumpkin Pie with Pine Nut Streusel Topping

Submitted by Allison MacKay

"A lighter version than most pumpkin pies. I found the basic recipe many years ago in a Boston Newspaper. I've been tinkering with it ever since. It's very easy-use a prepared crust for convenience."

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Ready In:: 1hr 10mins
Ingredients:: 17
Yields:: 1 pie
Serves:: 10

ingredients

Graham Cracker Crust
3 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons melted butter or 6 tablespoons margarine
Filling
2 -3 mashed bananas (approx 3/4 cup)
1 cup pumpkin
12 ounces evaporated milk (skim ok)
1 large egg
1 tablespoon dark rum
1 cup sugar
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon nutmeg
¹⁄₄ teaspoon ginger
¹⁄₈ teaspoon clove
Streusel
¹⁄₄ cup butter
¹⁄₄ cup flour
¹⁄₄ cup brown sugar
¹⁄₄ cup chopped pine nuts

directions

Preheat oven to 400 degrees.
Combine crumbs, sugar and butter or margarine.
Press into 9" pie plate.
Place pie crust on a baking sheet and set aside.
Combine bananas, pumpkin, milk, egg, rum, sugar, and spices in a large bowl.
Blend well.
Set aside.
Combine the flour, brown sugar, butter and pine nuts in a small bowl-rub to form crumbs.
Set aside.
Pour the pumpkin mixture into the crust.
Bake at 400 degrees for 10 minutes-reduce heat to 350 degrees, and continue to bake for 30 minutes-sprinkle the streusel over the pie, continue 10-15 minutes, or till a toothpick inserted in the center comes out clean.