Tomorrow we'll be heading to my in-laws (so weird to say that!) and since I'm not a big fan of the typical pumpkin pie, I was looking around for something with a twist but that was still traditional, and I came across a ridiculously easy Pumpkin Banana Mousse Tart, so why not make it? The thing that I like the most about this dessert is that it doesn't need much baking time (only 10 minutes for the shell), so it's perfect for Thanksgiving; no need to fight over oven space. Also- I get to use my tart pan which I don't use often enough.
The crust is a very simple graham cracker crust and the only thing you'll bake for this dessert.
Use your hands to even the bottom and I used a square glass to make a cleaner edge, you can then trim the overflowing crust with your hands. Bake 10 minutes at 350.
You'll want to start by getting some of the ingredients ready first. Mash up the bananas and set them aside. Also, have your yolks in a separate bowl and beat them lightly, just to break them.
Now that we have all our ingredients ready, we can start.
In a heat proof bowl, mix the pumpkin puree, sugar, the spices, salt and half and half. Bring the bowl onto a double boiler and keep mixing while it heats up.
Once its warm to hot to the touch (about 4 minutes), spoon some of the pumpkin mixture to the yolks, so that you don't end up with scrambled eggs.
Mix the pumpkin mixture and the yolks, then pour the yolks back into the double boiler. Make sure you keep whisking to avoid the yolk to cook in tiny pieces. Cook for about 4 minutes and remove from heat.
While the pumpkin mixture is cooling, mix the gelatin powder with 1/4 cup of cold water, then add it to the pumpkin mixture. Whisk until the gelatin is melted and dissolved.
Then add the mashed bananas, and fold
Fold the bananas until incorporated and set aside while you work on the whipped cream.
Whip the cream and sugar until soft peaks form. The pumpkin mixture will be cooling while you do this. Add and fold the whipped cream when the pumpkin mixture bowl is cool to the touch, otherwise you'll have a pretty curdled mess.
The cream will make the mixture a lot lighter and give it the mousse consistency.
Pour over the tart shell and refrigerate for 4 hours so that the gelatin sets, and that's it! The easiest tart ever.
I can't wait to try it, but I can't bring a pie missing a piece... or can I?
Happy thanksgiving peeps, hope you have a fun food day, whether is turkey, tofu or just pie!
Ingredients (adapted from Ina Garten):
- 2 cups of graham cracker crumbs
- 1/4 cup of melted butter
- 1/4 cup of sugar
- 2 ripe bananas
- 3 egg yolks
- 1 (15oz can) of pumpkin puree (yes, canned! I roasted and drained a pumpkin once and i couldn't really tell the difference)
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 1 cup of light brown sugar
- 1 package of unflavored gelatin
- 1/2 cup of heavy cream
- 2 tablespoons of sugar