Pumpkin-Banana Mousse Tart

Recipe by Gingerbear
READY IN: 45mins
SERVES: 10-12




  • To make crust: Preheat oven to 350°.
  • Combine graham cracker crumbs, sugar, cinnamon and margarine in a bowl and mix well.
  • Spoon into an 11-inch round (or 9"x11" rectangular) tart pan and press evenly onto sides and bottom.
  • Bake 10 minutes; remove from oven and cool to room temperature on a wire rack.
  • To make filling: Heat the fat-free half-and-half, pumpkin, brown sugar, salt, cinnamon and nutmeg in a double boiler (or a heatproof bowl over simmering water) until hot, about 5 minutes.
  • In another bowl, whisk the egg yolks and Egg Beaters.
  • Stir half of the pumpkin mixture into the eggs, then pour the egg-pumpkin mixture back into the top of the double boiler and stir well.
  • Heat over simmering water for another 4 to 5 minutes, until the mixture begins to thicken, stirring constantly.
  • Dissolve the gelatin in 1/4 cup cold water.
  • Remove the pumpkin mixture from the heat and add the gelatin, banana and orange zest.
  • Mix well.
  • Set aside to cool.
  • Fold the fat-free whipped topping into the pumpkin mixture (flavor whipped topping with 1 teaspoon of vanilla, if desired).
  • Carefully pour into the cooled tart shell and chill for 2 hours or overnight.
  • To prepare garnish: If desired, add 1 teaspoon of vanilla and 1/2 teaspoon of orange zest to the fat-free whipped topping.
  • Remove tart from refrigerator; using a pastry bag or small spoon, decorate edge of the tart with whipped topping.
  • Sprinkle with extra orange zest if desired.
  • Serve immediately.