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Crustless Pumpkin-Banana Pie

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Total Time (minutes)
65
Difficulty
1
Servings
8
Ingredients
11
Total Prep Time: 15 minutes
Calories Per Serving: 174
Nutrients

Nutrition Facts

1 slice

Amount per serving
Calories 174 Calories from fat: 41
% Daily Value*
Fat 5 g 6 %
Saturated 1 g 3 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 2 g %
Cholesterol 47 mg 16 %
Sodium 216 mg 9 %
Potassium 319 mg 7 %
Carbohydrate 29 g 11 %
Fiber 2 g 10 %
Sugars 21 g
Protein 5 g
Vitamin A 30 %
Vitamin C 6 %
Calcium 10 %
Iron 6 %
Vitamin E 2 %
Thiamin 4 %
Vitamin B6 10 %
Phosphorus 10 %
Magnesium 4 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • Nonstick cooking spray
  • 3 large ripe DOLE® Bananas, mashed
  • 2 large eggs
  • 1 can (15 ounces) 100% pure pumpkin
  • 1 can (12 ounces) fat free evaporated milk
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup fat free whipped topping, thawed if necessary (optional)
  • 1/4 cup chopped toasted pecans

Directions

  1. Preheat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray.
  2. Whisk bananas, eggs, pumpkin, milk, sugar, cornstarch, pumpkin pie spice and salt in a large bowl until smooth; transfer to prepared pan. Bake 50 minutes or until set; cool completely on wire rack; cover and refrigerate at least 2 hours or up to overnight.
  3. Cut pie into 8 slices; serve topped with whipped topping, if desired, and pecans.
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Crustless Pumpkin-Banana Pie Prep Time:15 minutes Cook time:65 minutes Serves: 8
Nutrition facts: 174 Calories, 5 grams fat
Ingredients: Nonstick cooking spray, 3 large ripe DOLE® Bananas, mashed, 2 large eggs, 1 can (15 ounces) 100% pure pumpkin, 1 can (12 ounces) fat free evaporated milk, 1/3 cup granulated sugar, 1 tablespoon cornstarch, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 1 cup fat free whipped topping, thawed if necessary (optional), 1/4 cup chopped toasted pecans, Directions:Preheat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray. Whisk bananas, eggs, pumpkin, milk, sugar, cornstarch, pumpkin pie spice and salt in a large bowl until smooth; transfer to prepared pan. Bake 50 minutes or until set; cool completely on wire rack; cover and refrigerate at least 2 hours or up to overnight.Cut pie into 8 slices; serve topped with whipped topping, if desired, and pecans.