Pumpkin Banana Meringue Pie

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This combo of bananas and pumpkin just didn't cut it for me. And i never thought of it, but others are correct, baby food is a great description for this and that's not a good thing! Also, the pumpkins take WAY longer than the recipes says. The meringue was also not a good fit for this. Whipped cream would have helped a little. This definitely goes on my "never make again list."

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I decided to make this without the meringue, because, honestly, I hate making meringues. Mine always fall. I made the pie with about a cup and a half of canned pumpkin instead of two sugar pumpkins, and used only 4 bananas. The bananas were too overpowering for the pumpkin. Everyone who ate it said it tasted like baby food. I won't be trying this one again.

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Don't broil the meringue for 7 minutes! I had it in for 1 minute and it was black. Perhaps this should read "7 seconds"? Otherwise, good balance of pumpkin and banana flavors. I used a graham cracker crust and it was great!

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Yuck. I hate recipes that call for items without specifying a measurement. There is much variation in the sizes of sugar pumpkins. That might have been part of the problem. One sugar pumpkin could have been replaced by canned pumpkin which I believe would have created a better texture and taste in this pie, but I did not know how much to use. The taste was awful. Most of my guests took one bite and then threw it it in the trash, which I wholeheartedly applauded!!!!

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This definitely took a little while to make, and, like most others, I used canned pumpkin instead of sugar pumpkins. The roasted bananas looked, smelled and tasted fabulous, though they tended to overpower the pumpkin flavor. Also, I would recommend putting the pie with the meringue on the middle rack, since it cooks really fast. Overall, I thought it was really good and very different!

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I bake this with only one pumpkin and 2 bananas, off course the pumpkin take like 1 h to bake complitely, my husband love it, and I prefer a pumpkin tart recipe. You must love the roast banana fravor for bake this.

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I promised my family a from scratch pumpkin pie for Thanksgiving and said it was a Tyler Florence recipe and everyone was excited. First off, roasting the sugar pumpkins were a nightmare, they seem to take forever. I was making two pies, one for the in-laws and one for my parents and the four sugar pumpkins and 12 bananas used was enough to fill 4 pie shells. The meringue was easy to make but like others said it started to burn after like 2 minutes and got very watery, filling the bottom of my pie with liquid. I followed the recipe step by step. It looked really pretty and my husband was so excited to try it. My kids were raving to the relatives that it was going to be the best pie ever, but after it looking all watery in the bottom I told my husband to try it first before anyone did. He said it tasted horrible, so I took a bite and the consistency was gross, it was not sweet at all and just tasted more like banana (but not in a good way. Plus the pie crust on the bottom was raw. This was not only a very time consuming pie to make, it was also very expensive. Four sugar pumpkins at Whole Foods cost me $35!! I had to call my mother-in-law and tell her to trash the pie before tasting it and then went home and threw two more away. Such a waste of food. I was reading the reviews on here and everyone is saying ?well if you use canned pumpkin and a cup more sugar, and more spices, and half the bananas, it?s great!? That is not his recipe. It would have been helpful to know how many pounds of sugar pumpkins because I bought four pumpkins all the same size, but it made way too much filling. This whole recipe was a mess. I really like your recipe?s Tyler and am a huge fan, but this recipe was no bueno!!

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Thank god my mom made a apple pie. The pumpkins and banana's took twice as long to cook. It needed at least a 1 1/2 cups sugar to maybe taste any good. There was no reason for the crust because the whole pie slid out of it when cutting it. It was a lot of work and after one bite went into the trash. The only one who ate half a slice was my 86 year old grandma who has lost her taste buds.

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I made this as my contribution for a pot-luck dinner tonight. Several guests said they liked it but only one or two really raved. My partner loved it and I thought it was just OK. The combination of the banana and pumpkin just didn't thrill me.

I roasted 3 small sugar pumpkins. They were a little tough to cut but once they were roasted they were fabulous. I will NEVER use canned pumpkin again. Roasting the bananas was - well - interesting.

The only thing I did differently was use whipped cream instead of meringue. Otherwise, I made no other modifications to the recipe.

Overall I thought the taste combination was a little strange. However, the texture of the pie was very light and creamy. The crust was great. It was flaky and really buttery. I will use the crust recipe again - but not the filling.

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My husband and I saw Tyler make this and he said that he would "give up life for a taste of that pie." So, I made it for him, not actually expecting him to give his life for it, of course. Anyway, it was no good. The pumpkins took almost 3 times as long to roast, and I ended up having to put them upside down because they were drying out. The crust was'nt sticking to the pie itself. The filling was griddy and thick, that of a baby food consistancy and the flavor was too much banana and not enough pumpkin. I do realize that I may have made a mistake but I won't make it again to find out.