Pumpkin Banana Mousse Tart

Normally, I'm not into pumpkin pie, but I love this pie! It's lighter with whipped cream mousse and some banana flavor. A regular Uy Thanksgiving dish for as long as I remember. From Ina Garten.

Happy Thanksgiving! Gobble gobble :)
This above excerpt was posted in 2011 originally, and I finally got around to actually photographing it to update it. If you look back at my earliest posts, none of them have photos (or any blogging really). Amazing how things change.
Can't believe 7 years have passed. I remade this Pumpkin Banana Mousse Pie for our 2018 Friendsgiving. B and I were lucky to have the day off so we could spend it together.
B doesn't like pumpkin, but I do and over the years, he's gradually learned to like pumpkin so I've baked it into so many desserts. He was a big fan of this tart though and he approves.
This is actually the first time I've baked this recipe as a tart instead of a pie, so we had extra filling left over as a mousse.
It's one of the more labor intensive desserts, so I usually make it only for Thanksgiving. We had a large group with 10 people this year (plus 3 puppies!)

Pumpkin Banana Mousse Tart

2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted

1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
3/4 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed (not too ripe, or pie will be too watery)
1 teaspoon grated orange zest
1/2 cup cold heavy cream

1 cup (1/2 pint) cold heavy cream
sugar to taste
1/2 teaspoon pure vanilla extract
Orange zest, optional

CRUST: Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. In your pie pan, press graham cracker mixture evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

FILLING: Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

WHIPPED CREAM: For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

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