Pumpkin banana pie

Pies have been around for thousands of years, ancient Egyptians made them, Greeks also and Romans probably got them from the Greeks. The first pie recipe was published by the Romans and it was for the Rye-crusted goat cheese and honey pie. It’s interesting how actually the first pies were mostly meat pies, even though now they’re mostly sweet pies like banana cream pie, or cream cheese pie or even blueberry pie. Later during the American Revolution the term ‘crust’ was first used, unbelievably until then the pie crust was referred to as the ‘coffin’.

Until today I’ve published a number of pie recipes, like Raspberry pie, Chocolate hazelnut pie, Apple pie with white chocolate cream and Apple & hazelnut pie and to this day I still can choose which one is my favourite.

 

Raspberry pie

Chocolate hazelnut pie

Apple pie with white chocolate cream

Apple & hazelnut pie

I also published my new Recipe page on Facebook – Recipes by chefkreso hope you’ll check it out and like it! 🙂

I’ve stumbled upon a Pumpkin banana pie recipe awhile ago, after trying the recipe I decided to write one myself. The taste itself really surprised me the first time I tried it since Pumpkin pie is not as popular or as easy to find in pastry shops around Zagreb. I recommend trying it it will leave you and your friends wanting another slice of it.

Enjoy & happy cooking!

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Preparation: 35 min

Cook time: 30 min

Servings: 8

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Ingredients

• 750 g butternut pumpkin, sliced
• 2 bananas, sliced
• 2 dl heavy cream
• 1 tsp cinnamon
• 3 tbsp almond oil
• 200 g chocolate
• 150 g almonds, ground
• 250 g integral flour
• 140 g butter
• 20 ml glucose syrup
• 30 ml almond milk
• 2 tsp baking powder
• 2 tbsp powdered brown sugar
• pinch of salt

How to

1. Sift together integral flour, baking powder, brown sugar & salt in a large bowl. Add softened butter and manually mix the ingredients. Mix in the glucose syrup and almond milk so the ingredients combine in a firm dough.
2. Butter a round pie tray, roll the dough on a floured surface and place it in a pie tray. Let it rest in the fridge for about an hour.
3. Take the sliced pumpkin and cook it over steam until soft. Next make a pumpkin puree you will use for the filling. Make a puree out of sliced bananas and combine it with the pumpkin one. Heat a large pan and add pumpkin – banana puree, cook until the extra liquid evaporates. Add heavy cream and cinnamon to the puree and combine.
4. Preheat the oven to 180° C.
5. Spread the pumpkin – banana filling over the dough and bake it in the preheated oven for 30 – 35 min.
6. Melt chocolate over steam with almond oil. Stir in the ground almonds and spread the melted mixture over the freshly baked pie. Serve when it cools down.