Ingredients
For the crust:
- 2 cups graham cracker crumbs (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
Directions
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and 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 and then cool to room temperature.
For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

















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By cmosten_6086997
Aix en Provence
on December 02, 2012
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My family was skeptical, but after reading the reviews I decided to try it. I was nervous because I was bringing this to someone's house for dinner, and she is a fabulous baker. Well, everyone who reviewed this was right. This is delicious. Tastes basically like a pumpkin pie, but it is light and refreshing instead of the heavy cooked variety. The banana I added was not super ripe, so the banana flavor was very subtle. If you want it stronger I would use a very ripe banana. Bravo Ina, I was the talk of the Thanksgiving table :
By bbkcook
on November 26, 2012
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This was more work than a traditional pumpkin pie but I loved the taste and it went over really well. Probably the best luck I’ve had with a homemade Thanksgiving pie. I reduced the sugar as others have suggested and it is delicious. Most people loved it but a few found the banana pumpkin combo just too weird so you probably want to have another more traditional pie as well.
By zoeabbymom_11195846
Wallingford, PA
on November 23, 2012
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I love Ina and so thought one of her pies would be perfect for Thanksgiving. I should say that I am not a pumpkin pie fan overall, and so I made this for others. I thought it was an awful lot of steps for not much bang for the buck. It took awhile and tasted light and just fine but not spectacular. Would not make again.
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