Tuesday, December 3, 2019

Mapled Pink Banana Pumpkin Pie #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month Juli of Pandemonium Noshery invited the Foodie Extravaganza bloggers to share their favorite maple syrup recipes. She writes, "December 17th is National Maple Syrup Day. Lets celebrate and create a dish with maple!" Done.

The Maple Syrup Party

Previous Maple Syrup Creations
I love creating with maple syrup. Click on the title above the photo to go to the original recipe post.

maple leaves washed in maple syrup before getting the tempura treatment
a quick kale sauté with a maple-kissed dressing
crispy chicken thighs brushed with maple-y glaze

But for this, I was inspired by a photo that one of my favorite local farmers posted of a pumpkin pie backed right in the squash. And I just so happened to still have one of her Pink Banana Squash on my counter. So, I give you...

Mapled Pink Banana Pumpkin Pie

Thanksgiving weekend was rife with pies. Really. We baked more pies in a three-day period than we usually bake in an entire quarter. My Precise Kitchen Elf made the Pumpkin Tourte for our Renaissance Italy-inspired Thanksgiving menu. I made a Cherry Crostata for the same meal. Then I made an apple-cherry pie, a pecan pie, and - the one I'm sharing with you today - a crustless pumpkin pie backed right in a squash.

This is a Pink Banana from Serendipity Farms. I did some reading and discovered it's an heirloom winter squash. I love it for its name and its look. It's so unusual and I was saving it for a special recipe. This was it!

Ingredients fills an entire Pink Banana Squash and then some
  • 1 organic Pink Banana Squash (you can use any pumpkin though)
  • 2 T heavy cream
  • 3/4 C organic dark brown sugar, lightly packed
  • 3 eggs
  • 4 ounces butter, softened
  • 1/4 C ricotta cheese
  • 1/4 C maple syrup + more for brushing on the squash
  • 2 to 3 T fresh ginger (peeled and grated)
  • 1 T ground cinnamon
  • 1 t ground cardamom
  • 1 t ground allspice
  • 1/2 t ground nutmeg
  • 4 C pumpkin purée (I had leftover purée from this recipe)
  • whipped cream or ice cream, for serving, optional


Preheat oven to 375 desgrees F. Slice the squash in half, lengthwise. Scoop out the seeds and some of the flesh. I left about 3/4" all the way around. Reserve the seeds for roasting! Brush the entire cut surface of the pumpkin with maple syrup.

Cream together cream, brown sugar, eggs, and butter until well-blended. Scoop in the pumpkin purée. Whisk to combine. Add in ricotta, maple syrup, ginger, and other spices. Blend until smooth. Pour into prepared pumpkin shells.

Bake for 45 to 50 minutes until a toothpick inserted into the center pulls clear. Let cool completely before serving.

Serve in slices with whipped cream or ice cream, if desired.


  1. What a fun and creative way to serve up some tasty pumpkin pie!

  2. I loved this when I saw the photo on facebook and am happy to have the recipe.

  3. As always, you take the prize for creativity! This sounds wonderful.