Crustless Pumpkin-Banana Pie

Ingredients

• Nonstick cooking spray
• 3 large ripe DOLE^® Bananas, mashed
• 2 large eggs
• 1 can (15 ounces) 100% pure pumpkin
• 1 can (12 ounces) fat free evaporated milk
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 cup fat free whipped topping, thawed if necessary (optional)
• ¼ cup chopped toasted pecans

Directions

1. Preheat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray.
2. Whisk bananas, eggs, pumpkin, milk, sugar, cornstarch, pumpkin pie spice and salt in a large bowl until smooth; transfer to prepared pan. Bake 50 minutes or until set; cool completely on wire rack; cover and refrigerate at least 2 hours or up to overnight.
3. Cut pie into 8 slices; serve topped with whipped topping, if desired, and pecans.