Pumpkin Banana Mousse Tart

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This recipe is amazing!! My dad and I made it a few years ago at Thanksgiving and I have not stopped thinking about it!! Seriously!! It needs like 10 stars!!

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If I had more stars I would give all the way. The first time I tried it - I wasn't as impressed, however, decided to give it a second shot and made it for Thanksgiving last year. It is true, it has a very interesting flavor and not everybody would like it, this is exactly what happened to our guests - not everybody detected and enjoyed a nice palette of orange and spices, but me personally and my husband were coming back for more - we are not pumpkin pie lovers, but this one is by far the best pumpkin pie I have ever eaten. I will continue with it on every Thanksgiving and maybe more holiday. A great fan of Ina's cuisine.

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We saw the recipe in the magazine and decided to make it for Thanksgiving. We followed all of the instructions very exactly and found the tart disgusting. The oranges, banana, and pumpkin, really didn't go well together. Especially when there was hardly any sweetness! We were really disappointed because we usually love Ina's food.

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thank you soo much this was a great drink for new years & everyone loved it

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If possible, I'd give this 3.5 stars. Although I actually enjoyed the combination of pumpkin, banana, and orange zest, I found the overall dessert to be too sweet. If I make it again, I would use half the sugar in the crust, and half the brown sugar in the filling. Also, although it was not a hard recipe to put together, it was pretty involved for the end product. Next time, I'll probably just whip the cream for the filling at the same time as the topping and then divide it up, which will save a few steps.

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I follow this recipe to a T every Thanksgiving, and the results are perfect every time. I've never had a problem with texture or flavors. Neither the banana or orange are overpowering and provide nice complements to a traditional pumpkin pie. And the crust could not be easier! No flour, no rolling, no chilling, no kneading! The one alteration I make is to dust the whipped topping with ground cinnamon instead of orange zest.

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I omitted the orange zest because my boyfriend isn't a citrus kind of guy, but it still tasted fantastic! This tart needs to be refrigerated for more than a few hours, overnight even, just to hold it's shape when you cut into it. It's definitely much better than an ordinary pumpkin pie! I'm giving it four stars because for some reason it just feel short of all the hype it was given by other reviewers.

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It's amazing, did it again today!!

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This is the second year I make this tart and I just love this recipe, easy to make, delicious and looks elegant.

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The flavor of this pie was great, but I had the opposite problem of most reviewers in that my pie filling had a strange firm artificial texture, due to the gelatin I'd imagine. I'd leave the gelatin out if I made this pie again.