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Pumpkin Banana Mousse Tart Recipe

Indulge in this decadent yet surprisingly light Pumpkin Banana Mousse Tart! This low-fat recipe (though you can easily adapt it with full-fat ingredients) combines the warm spices of pumpkin pie with the creamy sweetness of banana for a truly unforgettable dessert. Perfect for fall gatherings or a special treat any time of year. Easy to follow instructions guide you to a stunning, delicious tart that's sure to impress.

Prep Time 20 mins
Cook Time 45 mins
Calories 254.6 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Pumpkin Banana Mousse Tart 35

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Banana Mousse Tart

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How to Make Pumpkin Banana Mousse Tart

  1. **Make the Crust:** Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted margarine. Mix until well combined.
  3. Press the crumb mixture firmly into the bottom and up the sides of an 11-inch round tart pan.
  4. Bake for 10-12 minutes, or until lightly golden.
  5. Remove from oven and let cool completely on a wire rack.
  6. **Make the Filling:** In a double boiler or heat-safe bowl set over simmering water, combine 1 cup fat-free half-and-half (or regular half-and-half), 1 (15-ounce) can pumpkin puree, ½ cup packed light brown sugar, ¼ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Heat until warm, about 5 minutes, stirring occasionally.
  7. In a separate bowl, whisk together 2 large egg yolks and 2 tablespoons egg beaters until light and frothy.
  8. Gradually whisk about ½ cup of the warm pumpkin mixture into the egg yolks to temper them.
  9. Pour the tempered egg mixture back into the double boiler with the remaining pumpkin mixture. Cook, stirring constantly, for 4-5 minutes, or until the mixture thickens slightly.
  10. In a small bowl, sprinkle 1 tablespoon unflavored gelatin over ¼ cup cold water. Let stand for 1 minute to bloom, then stir until dissolved.
  11. Remove the pumpkin mixture from the heat and stir in the gelatin, 1 ripe medium banana (mashed), and 1 teaspoon orange zest.
  12. Mix well to combine.
  13. Let the filling cool completely, stirring occasionally to prevent a skin from forming.
  14. Gently fold in 1 cup fat-free whipped topping (or regular whipped topping).
  15. Pour the filling into the cooled tart shell.
  16. Refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set completely.
  17. **Prepare Garnish (optional):** In a small bowl, combine 1 teaspoon vanilla extract and ½ teaspoon orange zest with the remaining whipped topping.
  18. Once chilled, decorate the edge of the tart with the vanilla-orange whipped topping using a pastry bag or spoon.
  19. Sprinkle with extra orange zest, if desired.
  20. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

125g

Fat

17g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Healthy Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Tarts Desserts Fruit American Oven Refrigerator Potluck Dinner Party Holiday Event Puddings And Mousses Stove Top Dietary Christmas Thanksgiving Tropical Fruit Bananas To Go Equipment Presentation