Banana pie with pumpkin. Pumpkin Banana Cookies Recipe Pumpkin Banana Pie Recipe

Prepared with pumpkin puree, this is another tasty way to use the fall pumpkin harvest.

For a rich flavor composition, we will add aromatic spices and walnuts to the dough, which can be replaced with pecans.

I would like to draw special attention to this recipe for all lovers of low-calorie baking without oil.

There is no oil at all in this dough, but there is a completely healthy combination of natural yogurt, bananas and pumpkin puree.

By the way, I advise all lovers of delicious treats to definitely get acquainted with the culinary website webspoon.ru, which contains a whole collection of recipes with photographs and detailed step-by-step cooking instructions. Surely, there are many other options for tasty and healthy uses of pumpkin.

Getting back to our baking, here are the ingredients we'll need to make this banana pie with pumpkin puree and nuts:

250 g wheat flour
1.5 tsp. baking powder for dough
1/2 tsp. baking soda
pinch of salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 tbsp. l. lemon zest
180 g sugar
1 cup pumpkin puree (bake the pumpkin and puree it in a blender)
3 small bananas (2 are mashed and the third is cut into small pieces)
2 eggs
1/2 cup natural yogurt or full-fat kefir
1 cup walnuts (roast in a dry frying pan and crush into coarse crumbs with a masher)

For the glaze:

1 bar of white chocolate
3-4 tbsp. l. pumpkin puree

Banana pie with pumpkin puree and nuts: preparation

We will need two containers - for dry and wet ingredients. In one of them we will mix flour with baking powder, soda, salt, cinnamon, ginger.
In another bowl, stir the sugar until completely dissolved with pumpkin puree, banana puree, kefir and eggs, add lemon zest to the mixture.
Pour the sweet mixture into the flour with spices, add nut crumbs and mix thoroughly to evenly distribute the dough components.
It is very convenient to bake the cake in a springform pan with a diameter of 26-29 cm; depending on the volume of the pan, the baked goods come out to different heights (d=29 cm in the photo).
Baking time is about an hour, in an oven preheated to 180 degrees.
Once the pie has cooled, you can top it with chocolate pumpkin sauce.

To prepare it, melt a bar of white chocolate broken into pieces in the microwave or in a water bath. Then add pumpkin puree to the chocolate, one tablespoon at a time, and stir until smooth and to the desired consistency.

A classic dish that every American tries to prepare for Thanksgiving. American pumpkin pie is prepared at home, in cafes, and in various pubs. The dish is so tasty that even European housewives happily serve it to the table.

Classic recipe

Ingredients

chicken egg – 2 pcs.;
margarine – 100 g;
flour – 150 g;
sugar – 100 g;
pumpkin – 450 g;
milk – 250 ml;
cinnamon.

Test preparation

Preparing the filling and baking

American pumpkin pie with condensed milk

Ingredients

chicken egg – 3 pcs.;
butter – 140 g;
flour – 150 g;
honey – 25 g;
pumpkin – 400 g;
condensed milk – 390 g;
spices to taste

Test preparation

Place the butter in the freezer for half an hour. Take it out and cut it into cubes.
In a bowl, mix flour and butter. It should be crumbly.
Add honey, 1 egg and knead the dough.
Place the resulting ball in a food bag and place in the refrigerator for 25 minutes.

Preparing the filling and baking

Pumpkin Pie Pie

Ingredients

chicken egg – 4 pcs.;
butter – 100 g;
flour – 200 g;
sugar – 150 g;
pumpkin – 400 g;
cottage cheese – 100 g;
cream – 300 g;

Preparing the dough

Cut the butter into cubes and mix with flour in a deep bowl.
Mash the cottage cheese with a fork and add to the bowl, break 1 egg there. Mix the mass thoroughly. You can make it easier by doing this using a blender.
Place the formed ball in a food bag and put it in the refrigerator for 40 minutes.

Jamie Oliver's Chocolate Pumpkin Pie

Ingredients

chicken egg – 5 pcs.;
butter – 100 g;
flour – 180 g;
sugar – 100 g;
sour cream – 250 ml;
pumpkin – 450 g;
cocoa – 50 g;
dark chocolate – 100 g;
orange – 1 pc.;
cream – 300 g;
spices to taste (ginger, cloves, cinnamon).

Preparing the dough

Sift the flour through a fine strainer and mix with cocoa. Add a pinch of salt. Mix.
Place the butter in the freezer for half an hour. Take it out and cut it into cubes.
We begin to knead the dough; when lumps begin to appear, you need to pour in 40 ml. cool water and egg. Mix well.
Place the mixture in a bag and place it in the refrigerator for 30 minutes.

Preparing the filling and baking

You can also cook baked goods in a slow cooker. Be sure to grease the pan with oil to prevent the dessert from sticking. The standard cooking time in the “Baking” mode is 1 hour.
Spices - cinnamon, nutmeg, cardamom - will give the cake a special aroma.
You can eat dessert even on a diet; to do this, you need to replace sugar with a natural substitute, and premium flour with whole grain flour.

Many times I came across recipes for cookies based on pumpkin puree, and finally, circumstances were such that the next recipe came at a very opportune moment.

As always, everything is simple, and the result... However, try it yourself.

Ingredients:
- pumpkin 300-350 gr.
- half a banana (or whole)
- flour (I recommend spelled or whole grain wheat) 2.5-3 tbsp.
- butter 100 gr. or vegetable oil 0.5 tbsp.
- sugar 1 tbsp.
- raisins 0.5 tbsp. (more possible)
- walnuts 0.5 tbsp.
- soda 1 tsp.
- a pinch of salt
- ground cinnamon 1 tsp.
- ground ginger 0.5 tsp.
- ground cloves 0.5 tsp.

Pumpkin-banana cookies - step-by-step recipe with photos

So, turn on the oven at 180 degrees.

The pumpkin needs to be boiled in water or steamed, or you can bake it in the oven. Place pumpkin, banana, melted butter (or vegetable oil) in one bowl and puree with a blender.

I used cane sugar, which clumps together when stored, so I crushed that too in a blender. We wash the raisins and chop the nuts with a knife (not very much).

Mix dry ingredients - flour, soda, salt, spices. Add them to the liquid mass, throw in raisins and nuts. Mix everything. If the dough turns out to be too liquid, then add a little more flour until the dough does not drip off the spoon.

Now spoon the dough onto baking paper or a special baking mat. This makes two batches, so you can refrigerate the rest of the dough to keep it thick and for the second batch to rise well as well.

The cookies rise a lot, but don't spread much. In my oven at 180 degrees with only lower heat it cooked in 8-10 minutes. Therefore, do not miss the moment when the cookies are cooked; we check the readiness with a toothpick/match; it should be dry after immersion in the finished cookies.

To make the cookies more even and neat, you can smooth them before putting them in the oven with wet hands.

Bon appetit!

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