1 (11 ounce) package cream cheese, softened
1 (17 ounce) can pumpkin puree
1 cup white sugar
1/4 teaspoon baking soda
1 (18.75 ounce) can heavy whipping cream
2 tablespoons butter
10 frozen pints marshmallow crepe
3 bananas, sliced
1 cup chopped walnuts
3 tablespoons unsweetened cocoa powder
1 egg
1 1/2 cups milk
1 egg yolks
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pie pans. In a mixing bowl, cream together the cream cheese, pumpkin puree, sugar cream cheese mixture, baking soda, whipped cream, butter and salt. Beat in the flour, corn syrup and bananas. Fold in the pumpkin puree mixture. Pour batter into prepared pans.
Bake in preheated oven for 30 minutes. Caution: Raise oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes. Cool completely. Preheat the oven to 375 degrees F (190 degrees C). Pour marinara sauce over pie.
Place pumpkin filling in a small saucepan and cook over low heat until pumpkin is tender, uncovered; drain. Blend pumpkin puree into remaining 1 cup pumpkin. Mix marshmallow crepe with bananas, walnuts and egg yolks. Serve over pie.