Pumpkin Banana Mousse Tart Recipe

This creamy Pumpkin Banana Mousse Tart is made with a buttery graham cracker crust, a light pumpkin and banana mousse, a hint of orange zest, and sweet spices. This recipe creates an airy and elegant dessert with a unique, fruity twist on classic fall flavors. It’s a perfect alternative to pie for your Thanksgiving table and serves 10 people.

Pumpkin Banana Mousse Tart Ingredients

For the crust:

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

For the filling:

• 1/2 cup half-and-half
• 1 (15-ounce) can pumpkin puree
• 1 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
• 1 teaspoon grated orange zest
• 1/2 cup cold heavy cream
• 2 tablespoons sugar

For the decoration:

• 1 cup (1/2 pint) cold heavy cream
• 1/4 cup sugar
• 1/2 teaspoon pure vanilla extract
• Orange zest, optional

How To Make Pumpkin Banana Mousse Tart

1. Prepare the oven and crust. Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until all the crumbs are moistened.
2. Form and bake the crust. Pour the crumb mixture into an 11-inch tart pan that has a removable bottom. Use your fingers or the bottom of a glass to press the crumbs firmly and evenly into the sides and then the bottom of the pan. Bake for 10 minutes. Let the crust cool completely to room temperature.
3. Heat the pumpkin base. Set up a double boiler by placing a heat-proof bowl over a pan of simmering water. In the bowl, combine the half-and-half, pumpkin puree, brown sugar, salt, cinnamon, and nutmeg. Heat the mixture for about 5 minutes, stirring until it is hot.
4. Temper the egg yolks. In a separate bowl, whisk the egg yolks. Slowly pour about a cup of the hot pumpkin mixture into the yolks while whisking constantly. This gently heats the yolks and prevents them from scrambling. Pour the warmed egg-pumpkin mixture back into the double boiler.
5. Thicken the filling. Continue to cook the mixture over the simmering water for another 4 to 5 minutes, stirring constantly, until it begins to thicken into a custard. Remove it from the heat.
6. Add gelatin and flavorings. In a small bowl, dissolve the gelatin in 1/4 cup of cold water. Add the dissolved gelatin, mashed banana, and orange zest to the warm pumpkin custard and mix well. Set the mixture aside to cool.
7. Fold in whipped cream. In the bowl of an electric mixer with a whisk attachment, whip 1/2 cup of cold heavy cream until it forms soft peaks. Add 2 tablespoons of sugar and continue whipping to firm peaks. Gently fold this whipped cream into the cooled pumpkin mixture until no white streaks remain.
8. Fill and chill the tart. Pour the finished mousse filling into the cooled tart shell and spread it evenly. Refrigerate the tart for at least 2 hours, or overnight, until the mousse is firm.
9. Decorate and serve. For the topping, whip 1 cup of heavy cream with 1/4 cup of sugar and the vanilla extract until firm peaks form. Pipe or spoon the whipped cream onto the chilled tart. Sprinkle with orange zest, if you like, and serve cold.

Recipe Tips

• Temper Eggs Carefully: Adding a small amount of the hot pumpkin mixture to the egg yolks before combining everything is called tempering. This crucial step raises the temperature of the yolks gradually so they don’t curdle or scramble when added to the hot base.
• Press the Crust Firmly: Use the bottom of a measuring cup or a glass to press the graham cracker crumbs tightly into the pan. A firm, compact crust will hold together much better when you slice and serve the tart.
• Fold, Don’t Stir: When you add the whipped cream to the pumpkin base, use a spatula to gently “fold” the mixtures together. This technique keeps the air in the whipped cream, ensuring your mousse has a light and airy texture.
• Use a Removable Bottom Pan: An 11-inch tart pan with a removable bottom is highly recommended. It makes serving incredibly easy and results in a beautiful, professional-looking dessert with clean edges.

What To Serve Pumpkin Banana Mousse Tart

This tart is a delightful dessert on its own, with a perfect balance of flavors and textures. It pairs wonderfully with a simple hot beverage like a freshly brewed cup of coffee or a spiced chai latte. For a festive touch, serve slices with a glass of sparkling apple cider. The light, creamy profile also goes well with a sweet dessert wine, such as a Moscato d’Asti.

How To Store Pumpkin Banana Mousse Tart Leftovers

• Refrigerate: This tart must be stored in the refrigerator due to the dairy-based mousse and topping. Cover it loosely with plastic wrap or place it in a tall, airtight container. It will keep well for up to 3 days.
• Freeze: Freezing is not recommended for this recipe. The gelatin in the mousse and the whipped cream topping can become watery or separate upon thawing, which will ruin the light, creamy texture.

Pumpkin Banana Mousse Tart Nutrition Facts

• Calories: 390 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 110mg
• Sodium: 280mg
• Total Carbohydrate: 38g
• Sugars: 28g
• Protein: 4g

Frequently Asked Questions

• What is a double boiler and do I really need one? A double boiler is a set of two pots; a larger one holds simmering water, and a smaller one fits on top to gently cook delicate ingredients like custards. If you don’t have one, you can easily make your own by placing a heat-proof glass or metal bowl over a saucepan of simmering water. Just make sure the bottom of the bowl doesn’t touch the water.
• Can I make this tart in a regular 9-inch pie dish? Yes, you can use a standard pie dish. However, you won’t be able to remove the tart from the dish for serving. You will need to slice and serve it directly from the pie plate, which works just as well for taste!
• Why didn’t my mousse set properly? The most common reason for a mousse not setting is an issue with the gelatin. Make sure you fully dissolve the gelatin in cold water before adding it to the warm pumpkin mixture. Also, ensure the tart chills for at least 2 full hours, as this time is needed for the gelatin to firm up the filling.
• Can I make this tart a day ahead? Yes, this is an excellent dessert to make ahead of time! Preparing it the day before you plan to serve it allows the mousse to fully set and the flavors to meld. Just wait to add the decorative whipped cream topping until right before serving for the freshest look.

Try More Recipes:

• Pumpkin Roulade With Ginger Buttercream Recipe
• Almost-Famous Pumpkin Cheesecake Recipe
• Pumpkin Roll Recipe