Country Bumpkin Pie




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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    3 Discussions


    7 years ago on Introduction

    in case you wanted to take this pie to someplace other than home, and didn't want to fret over dealing with banana slices .. how do you think it would work if you blend the banana into the pie filling instead of using it as a topping?


    Reply 7 years ago on Introduction

    I'm sure that could work. Pie filling would probably be the way to go. This is my sons creation. He did modify it quite a bit. He would take a large piece of the pumpkin pie and put it in a blender and add vanilla ice-cream, a banana, a touch cinnamon, and some vanilla Silk (soy milk) to help thin it out.

    Absolutely the best milk shake I have ever had in my life. So I'm sure a pie filling would be every bit as delicious. I would think either a smooth cream filling or a chunky type of filling would work. Dang. I have to go make a milk shake now or I will spend the day craving one. :)