Pumpkin Pie in the Sky

Happy New Year everyone!
I guess it's 2013 by now, but regardless, I still have to post this Pumpkin Pie recipe from the Thanksgiving episode of SWAGourmet! Give the recipe a try; it's quite tasty in all seasons!

Pumpkin Pie
Makes two pies (see the picture at the bottom of this post for the size), so make one for yourself and give the other to a friend!

Ingredients:

2 frozen pie crusts (you can find these in the frozen foods section of your local supermarket)
1 can of canned pumpkin
1 8 oz. container of plain cream cheese
1/2 banana, mashed
1 cup sugar
Pinch (1/4 tsp.) salt
1 egg + 2 egg yolks, slightly beaten
1 cup half and half
1/2 stick unsalted butter, melted
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. grated fresh ginger
1 tsp. vanilla extract

Directions:

Before you begin:
1.) Preheat your oven to 350 degrees F.
2.) Make sure that your frozen pie crusts have been sitting in the freezer for at least one hour prior to beginning working with them.

3.) Remove your pie crusts from the freezer and line them with foil or parchment paper. Place two cans of beans in the each of the pie crusts, as weights. By doing this, the crusts will become crispy and crumbly when baked.
4.) Bake the weighted pie crusts in the 350 degree oven for 10 mins, then after 10 mins, remove the cans and foil/parchment paper, and let the crusts continue to bake for 10 more mins. In the mean time...
5.) In a large bowl, using an electric mixer, combine the all of the pie ingredients.
6.) Once the pie crusts are done pre-baking and the pie filling has reached a smooth consistency, pour the filling into the crusts.
7.) Bake your lovely pies at 350 degrees for 50-60 mins, until the crusts become golden brown and your toothpick comes out clean. You know what I mean.

Before

After...YUM!