Pumpkin Banana Meringue Pie

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I saw this pie on tv and I HAD to make it.After taking into consideration the reviews I altered the filling and precooked the crust.
My altered filling recipe is :
2 cups pumpkin puree
1 whole banana
3 larege eggs, plus the one egg white
1/2 cup of sugar
2 teaspoons Cinnamon
2 tablespoons unsalted butter
2 1/2 teaspoons pumpkin pie spice
1 cup whipping cream
pinch of salt

I tasted the filling to make sure the banana did not overpower the pumpkin. My family actually ate this pie and like it. They are big on store bought products.

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I just made this, but after reading the comments, I modified it slightly. Here is what I think the recipe should read:

Filling:
3 Sugar Pumpkin halves (1 whole and 1/2 of a pumpkin
*2 bananas
* 2 large eggs, plus 1 egg white
* 1 cup sugar
* 1 teaspoon ground cinnamon
* 2 tablespoons unsalted butter, softened
* 1 teaspoon freshly grated nutmeg
* 1 cup heavy cream
* Pinch kosher salt

Cut pumpkins in half, lay cut side DOWN on an oiled baking pan and cover with foil. Bake at 350F for roughly 60 minutes until you can pierce the pumpkin skin with a fork with little resistance. For the last 15 minutes of the pumpkins baking, put in the 2 bananas until their skins turn all black and no yellow remains.

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what is everyone talking about?! the crusty was NOT soggy at all. I made this twice last year and I'm making it again this year. This delicious. The combination of banana and pumpkin is excellent and not too sweet. Very creamy too. I even tried it with canned pumpkin pie filling and came out great!

Very easy to make and was a total hit!

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This is the second year I make this pie, and I modified it slightly from the first time.

I baked the pumpkin for 10 min as in the recipe and then added the bananas - I kept them covered in aluminum foil to avoid dryness. I continued baking for another 1hr - until the pumpkins where soft enough to scoop out. On the filling I left as was.

For the crust I used the premade crust and did not use the maringue.

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I like to try new recipes and usually tweek them a bit and will use anadditional egg, and cut back the bananas to 3-4. In addition, I will be using 3 c. fresh pie pumpkin (baked and frozen at an earlier date. I may reduce the cream a bit..let the eggs take over. I do hope that altering it a bit will yield a better pie than what I have read that some have ended up with. I always try to do a test run before I actually serve it to guests. Hope this one is a keeper. The roasted pecans and whipping cream rather than meringue sounds a bit more appealing too.

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I thought this pie was horrible. I followed the recipe to the T and it still tasted horrible. I threw the whole thing away. DO not try this unless you want to waste time and money.

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Very good pie. I suggest placing tin foil over the pumpkin. It took mine 35 to cook and started drying out. my bananas took 20 minutes to cook. I used a 9" glass pie dish but I wound up with too much batter so I cooked the extra in ramikins without crust. the crust is excellent. egg yoke helped it come together quicker so less handling. it was tender after refregerating and rolled out beautifully.

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The flavor of the pie was great! Loved the banana in there. Loved that it wasn't too sweet.
My worst snags were:
Texture. Much better having strained the filling with the chinois as i skipped the processor and threw it all in the kitchen-aid the first time. I inverted the pumpkins the first half of baking since they dried out around the edges on me.
Sweating.Chris Farley sweating. I baked the crust the second time, but still enough to make me regret the meringue, as good as it was.
I up'd cinnamon a tick.Nutmeg and sugar stayed the same.
Replacing the meringue with fresh whipped cream and salty toasted pecans per slice as it is served; maybe hot vanilla caramel sauce for a taste of sweetness depending on my mood!

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I saw this today on Food Network. I read the reviews and then thought I better modify. One review said crust was soggy. I pre baked crust for 10 minutes cover and 5 uncovered. One review said they did not like the light color of the pie. I reduced the number of bananas by half and use two full cups of pumpkin. Kept everything else just like Tyler showed. Congrats, Tyler ...best light tasting pie I have made. Just a note to some reviews about putting meringue pie under the broiler. Never leave the pie unto it's own under a broiler. I watched my pie the whole time to see the meringue come to a beautiful soft crust. Never leave any food under a broiler unattended.

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This was one of the worst pie I had ever made. A waste of good ingredients. I tried it twice to make sure it wasn't just me. It was terrible. I wouldn't waste my time, money or energy trying this again.