Pumpkin Banana Pie with Chocolate Almonds Cookie Crust

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 265.4
  • Total Fat: 8.8 g
  • Cholesterol: 21.5 mg
  • Sodium: 183.6 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Pumpkin Banana Pie with Chocolate Almonds Cookie Crust calories by ingredient
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Introduction

A make-over to my Sweet Potato Pie with Chocolate & Greek Yogurt http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2115444
A make-over to my Sweet Potato Pie with Chocolate & Greek Yogurt http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2115444

Number of Servings: 10

Ingredients

    Crust:
    Teddy Grahams Cookies, Cinnamon (Nabisco), 5 small packages (140 grams)
    Salted Butter, 1 Tbsp, melted
    Almonds, 2 oz (60 grams)
    Chocolate Chips, 1/2 cup

    (OR prepared 9" Pie Crust, Reduced Fat)

    Feeling:
    Pumpkin Puree, 1 can, 15oz
    Banana, 2 medium (220g)
    Condensed milk, fat free, 7 oz (1/2 of 14oz-can)
    1/4 brown sugar
    Egg, 1large
    Egg white, 2 large
    Cinnamon, ground, 1 tsp
    Ginger, ground, 1/2 tsp
    Nutmeg, ground, 1/2 tsp
    Salt, 1/4 tsp
    Vanilla Extract, 2 teaspoons

Directions

1. Preheat oven to 350F.
2. Prepare the pie crust.
Put cookies and almonds in a food-processor. Crush until well-mixed and fine. Add melted butter. Mix well. Put the mixture into a 9"spring form, spread evenly all over the bottom and press well.
Bake for 10 minutes. Cool it completely. Sprinkle the bottom of the crust with chocolate chips evenly.

OR bake the pie crust according to the instructions.

3. Prepare the filling:
Put all pie filling ingredients into the food processor. Puree until smooth, for 20 seconds. Pour into crust. Bake for 45 minutes.

Cool.
Garnish with whipped cream, meringues, chopped nuts, chocolate shavings, ganache or fruit preserves.

Serving Size: Makes 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user IRONORCHID.

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