You love banana and you love pumpkin spice, so why not pair the two flavors together? This cream pie is the perfect sweet treat for the season and yields six tarts that are ideal for single-serve desserts after a mouthwatering holiday meal.
⅔ cup pumpkin purée
2 tbsps. Honey
1 tsp. pumpkin pie spice blend
1 tsp. salt
1 ½ cups heavy cream
3 egg yolks
½ tsp. salt
½ cup cornstarch
⅔ cup granulated sugar
1 tbsp. vanilla bean paste
1 cup whole milk
1 cup heavy cream
½ cup powdered sugar
3 ripe bananas
6 small graham cracker pie shells or plain pie shells
½ cup caramel sauce
graham cracker crumbs for garnish
In a blender, mix pumpkin purée, honey, salt and spice blend for 20 seconds or until smooth. Chill until it’s as firm as possible.
Bring cup of milk to a simmer and turn off heat. Combine heavy cream, egg yolks, cornstarch, sugar, salt and vanilla, whisking until smooth. Slowly add hot milk and whisk to combine. Return mixture to the pot and stir over medium-high heat 3–5 minutes or until visibly thickened. Chill 2–3 hours until firm.
Combine half the pumpkin mixture and half the pastry cream. Mix until smooth. You now have three options: pumpkin, pastry cream and pumpkin-pastry cream. Whip heavy cream, powdered sugar and vanilla to stiff peaks, then chill.
Using a tsp. of the pure pumpkin mixture as friction to hold the pie shells in place on the serving plate, fill each with your choice of the three fillings, reserving some for garnish. Top each tart with sliced bananas and whipped cream, drizzle with caramel sauce and sprinkle with additional graham crumbs.
Yields six tarts.
Fork & Bottle, The Desmond Malvern, One Liberty Blvd., Malvern, (610) 296-9800, desmondgv.com.
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