Spache the Spatula

Pumpkin Banana Cream Pie

IMG_0523
As much of a travesty it is against Thanksgiving, I have never really been a fan of pumpkin pie. I know, I know, first egg nog and now this?! See I know it’s an issue, that’s why this year I made a compromise with myself and decided on a pie containing pumpkin, but not an actual pumpkin pie. As soon as I saw this glorious creation over at CakeSpy, I knew it was perfect for me.

I present to you, Pumpkin Banana Cream Pie! This pie is surprisingly amazing (yes, I snuck a taste before Thanksgiving, shhh!). Who would have thought that pumpkin and banana could go together so well?

Though it is a bit labor-intensive, I highly recommend it as a delightful alternative to the traditional pumpkin pie (also, the brandy-whipped cream is insanely delicious). It should be noted, too, that the orange in the pumpkin custard really freshens up the pie.

IMG_0525
Isn’t my throw-away pie-tin just gorgeous? Hah. Ew.
IMG_0473
IMG_0462IMG_0465
IMG_0468IMG_0469
You can see the mashed banana, mmm!

*I made the dough, pastry cream, and custard all yesterday and let them chill in the fridge over night. Then this morning I just whipped the cream and put together the pie and had it chilling until we were ready for dessert!

IMG_0512
IMG_0508

Print Print

Pumpkin Banana Cream Pie

Ingredients:

for the pie crust:

  • 1 cup unsalted butter, diced and cold
  • 2 tbsp granulated sugar
  • 2 cups self-rising flour
  • 2 large egg yolks
  • 3/4 banana chips, crushed in food processor

for the pastry cream layer:

  • 1 cup whole milk
  • 1 cup 2% milk
  • 1 tsp vanilla extract
  • 1 tsp vanilla paste
  • 2 large eggs
  • 1/2 cup + 2 tbsp granulated sugar
  • 3 tbsp all-purpose flour
  • 2 bananas thinly sliced (these will sit right on top if the pie dough)

for the pumpkin custard layer:

  • 1/2 cup half-and-half
  • 15 ounces (1 can) pumpkin puree
  • 1 cup dark brown sugar, lightly packed
  • 3/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 3 large egg yolks
  • 1 banana, mashed
  • 2 tsp (1 package) unflavored gelatin
  • 1/2 tsp orange zest
  • 1/4 cup freshly squeezed orange juice

for the whipped cream:

  • 1 and 1/2 cups heavy cream, chilled
  • 1/4 cup granulated sugar
  • 1 and 1/2 tbsp brandy

Directions:

Make the dough:

  1. Pulse the butter, sugar, and flour in a food processor until large crumbs form. Add the yolks and pulse until the crumbs are moist.
  2. Press into an 11-inch pie or tart pan and then press the banana chip crumbs into the dough.
  3. Refrigerate covered for around 30 minutes.
  4. Bake in a 375 degree oven for 20-25 minutes.

Make the pastry cream:

  1. Warm the milk in a medium-sized saucepan until it just about comes to a boil. Add the vanilla extract and vanilla paste.
  2. Fill a large bowl with water and ice to create an ice bath for the pastry cream.
  3. In a bowl, whisk together the eggs, sugar, and flour until well-combined. Temper the eggs (like when making ice cream) by adding about 1/3 cup of the scalded milk mixture into the egg mixture, while whisking. Add the egg mixture to the remainder of the milk mixture of the saucepan, still continuously whisking. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Continue to whisk for 4-5 minute longer, until the pastry cream is very thick.
  4. Remove from heat. Transfer the pastry cream to a bowl and set the bowl into the ice bath. Stir occasionally until cool.
  5. Place a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming over the top. Refrigerate until completely cold- the pastry cream will thicken as it cools.

Make the pumpkin custard:

  1. Heat the half-and-half, pumpkin, brown sugar, salt, ginger, and nutmeg over a double boiler until hot- around 5 minutes.
  2. Whisk the egg yolks in a bowl and temper them with some of the hot pumpkin mixture (just like when making the pastry cream). Then pour the egg/pumpkin mixture into the double boiler, continuously stirring. Heat the mixture for another 4-5 minutes, stirring constantly, until it begins to thicken and reaches 160 degrees. Remove from heat.
  3. Dissolve the gelatin in the orange juice. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Cool in the ice bath you used for the pastry cream and then chill in the fridge until cool.

Make the whipped cream:

  1. In an electric mixer fitted with a whisk, or with a hand-held beater, whip the heavy cream with the sugar and brandy until stiff peaks form. Set aside

To assemble:

  1. When the pastry cream, pumpkin custard, and dough are all cooled, assemble the pie by layering fresh banana slices onto the dough. Smooth the vanilla pastry cream on top of the banana slices, smoothing the surface.
  2. Next add the pumpkin custard layer and smooth it out. Finish with the whipped cream.
  3. Decorate with fresh banana slices or banana chips. Be sure to let the finished pie chill in the fridge for at least two hours prior to serving!

recipe slightly adapted from here

IMG_0521
   

2 Responses to “Pumpkin Banana Cream Pie”

  1. Pingback: Amaretto-Almond Streusel Pumpkin Pie Tart with Candied Ginger Whipped Cream

  2. Pingback: Pumpkin Cheesecake with Maple Caramel Sauce and Creme Fraiche Whipped Cream | Spache the Spatula

Leave a Comment