Introduction: Country Bumpkin Pie
This is a banana and pumpkin pie that my son and I made.
He came up with the idea for it. We call it, Country Bumpkin Pie.
I was quite surprised how great it tasted. BIG YUMMY!
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) libby's 100% pure pumpkin
1 can (12 fl. oz.) evaporated milk
about 30 slices of banana
one scope of vanilla ice cream
1 maraschino cherry
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat the eggs in large bowl. Stir in pumpkin and spice mixture. Stir in evaporated milk. Pour it into a gram cracker crumb pie shell.
Bake it in a preheated 425° F oven for 15 minutes. Reduce temperature to 350° F. Bake for another 40 to 50 minutes. Cool on top of the stove for 2 hours. Top with the banana slices, ice cream and cherry. Serve immediately.
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