Pumpkin Banana Mousse Tart

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awesome pie, i used a premade crust--one graham cracker & one pie dough. i liked the graham cracker one better.

one tart = 2 pies.
i thought it was too soft. after it was done in the fridge, my friend popped it in the freezer and it was AWESOME. Almost like a cheesecake.
also, i would use less banana next time because it was hard to taste the pumpkin. but overall, it was delicious!

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WOW! It was fabulous. Then entire family raved about it. Plus it was easy and fast. The perfect combination of flavors. Thank you Ina for sharing a family recipe.

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The flavor of this tart was very good- the banana added alot of depth. I had trouble with cooking the filling, however, the double boiler took alot longer to heat up the filling than stated (it took me 40 minutes instead of 5, and the filling never really set up. It was more the texture of a soft pudding. This may be due to high altitude (I am at 4500 ft elevation. I don't think I'll make this again.

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I think this dessert had potential, but the orange zest was So Strong... I had a piece when it was first done refrigerating after 8 hours and a second one the next day, but the flavors just didn't come together as nicely as I would have liked. Probably wouldn't make this again.

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This was just alright. The tart came out perfectly. It looked just like Ina's. So it was gorgeous, but not all that. I had a piece, but I wouldn't go back for seconds.

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I am mousse pie fan and love the ease of graham cracker crust especially when my other pies are pastry crusts. My only concern is whether the banana addition would be too funky.
Lo and behold, the banana is really not even detectable as banana ... it just adds a complexity of flavor and fruitiness that you can't get with pumpkin alone. You can taste the orange but it adds another complementary flavor and is not overwhelmingl. (I did refrain from adding orange to the whipped cream as I thought it might be overkill.
Next time I may use a one inch smaller pan for a bit thicker filling as it is only about one inch high.

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Easy, elegant and delectable taste!!! Pumpkin dislikers loved it!!! I don't have a removable-bottome tart pan, but my springform pan worked just fine. I also used dried orage peel. I made the recipe as is and no one complained of too much sweetness. but I don't like to use a lot of sugar, so next time I'll cut back, as the reviewer below suggests. This is a dessert for any dinner party, nytime of the year. As usual, especially in desserts, Ina doesn't dissapoint.

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I made this yesterday for Thanksgiving dinner, and it was amazing! Before I prepared it, I read reviews and saw that there many people saying that it was too sweet, so, before I made the whipped cream, I tasted the filling for sweetness and it was perfect. Therefore, I omitted the sugar when whipping the cream. I also omitted the graham crackers and made a tart shell. Over all, it's a great recipe. But taste the filling before making the whipped cream and play around with the level of sweetness.
I also did not use the orange zest. Instead I used a little bit of orange liquor to soften the gelatin and it worked out lovely.

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This is the best pumpkin pie I've ever had. Everyone at our Thanksgiving dinner this year agreed. We will definitely make this again. The banana tones down the pumpkin a bit, and the orange adds a "zesty" touch. If you're not fan of orange you could leave that out or reduce it, but our family all loved the hint of orange. The pie is very creamy, like a banana cream or coconut cream pie. Loved the texture, and loved the taste.

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Wonderful dessert my family loved it. I agree with the tomuch orange taste but that is fixible. Love Ina's recipes