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Pumpkin Banana Mousse Tart

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Makes: 8 servings adjust
So good, beats the traditional pumpkin pie.

Directions

Ingredients

  • 2 cups Graham Crackers, Crumbs; about 14 crackers
  • 13 cup Sugar
  • 14 teaspoon Ground Cinnamon
  • 1 stick Unsalted Butter, 1/4 #, melted

Step 1

Pre-heat oven to 350. First Make the crust. Combine graham cracker crumbs, sugar, cinnamon, and melted butter into a bowl. Mix well. POur into an 11 inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes. Cool to room temperature.

Ingredients

  • 12 cup Half and Half
  • 15 ounces Canned Pumpkin Puree
  • 1 cup Light Brown Sugar
  • 34 teaspoon Kosher Salt
  • 12 teaspoon Ground Cinnamon
  • 14 teaspoon Ground Nutmeg

Step 2

For the filling, heat the half and half, pumpkin, sugar, salt, cinnamon, and nutmeg in a heat proof bowl over simmering water until hot, about 5 minutes.

Ingredients

  • 3 Egg Yolks, extra large

Step 3

Whisk the egg yolks in a separate bowl. Stir some of the hot pumpkin mix into the eggs to heat them. Pour the egg pumpkin mix back into the double boiler then stir well. Heat the mix over simmering water for another 4-5 minutes, until it begins to thicken. STIR constantly. You DON"t want the eggs to SCRAMBLE! REmove from the heat.

Ingredients

  • 2 teaspoons Unflavored Gelatin Mix, 1 package
  • 1 Banana, ripe, mashed
  • 1 teaspoon Orange Zest, grated

Step 4

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

Ingredients

  • 12 cup Heavy Cream, COLD
  • 2 tablespoons Sugar

Step 5

Whip the heavy cream until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mix and pour it into the cooled tart shell. Chill 2 hours or overnight.

Ingredients

  • 1 cup Heavy Cream
  • 14 cup Sugar
  • 12 teaspoon Vanilla Extract

Step 6

Fore decoration, whip the heavy cream in the bowl of the electric mixer until soft peaks form. Add sugar and vanilla and whip until you have firm peaks. Pipe or spoon the whipped creamed decoratively onto the tart. Serve chilled!
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