Pumpkin Banana Mousse Tart

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I made it for ThanksGiving. Absolutely perfect...not too sweet, not too heavy, perfect texture...it was just what I like. Honestly, Ina's deserts never fail!! They are the best!!! The only change I made was to use pie dish instead of tart pan, didn't seem to matter anyway!!!

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I made the Pumpkin Banana Mousse Tart for Christmas dessert last year. I thought I'd try something other than Pumpkin Pies again after Thanksgiving and it was a BIG hit!! Everyone loved it!! Thank you, Ina, for another great recipe.

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The texture and flavor of this tart beats pumpkin pie any day. Everyone at my table asked for seconds, even my dad, who typically doesn't go for dessert. I find the orange zest rounds out the flavor very nicely. Those who find it overwhelming can try adding less than the recipe calls for, though I found it to be just right. The reviewer who found the mousse tasted weird-you must have done something wrong! Maybe your egg yolks cooked too quickly, or maybe you over-whipped the cream. The first time I made this I did in fact overwhip the cream and ended up with butter, as Ina always warns us not to do. Luckily I had extra cream in the fridge and just repeated that step. Bottom line: this was a winner at my Christmas Eve dinner. Ina rocks.

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I really, really liked this tart. After reading all of the reviews, I did not add the orange zest. It had perfect flavor and was very easy. I didn't make the topping myself--I thought Ready Whip was just fine on top and a lot easier. A very good recipe.

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This was a great hit with my guest! Perfect after dinner desert.

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This tasted so good the first time I made it for Thanksgiving, that I had to make it again the week after. In fact, I'm buying up as many cans of pumpkin as will fit in my pantry. I know that I'll be making this again...and again...

After reading some of the comments regarding the sweetness of this dessert, I cut down on some of the sugar in the crust (I used about 1/4 cup, as well as in the filling (I used about 3/4 cup. Also, I only very lightly packed down the brown sugar when measuring. And left out the sugar from the garnish.

Again, this is a really delicious dessert.

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My husband loved the pie but he happens to love sweets a lot. My side of the family are not into sweets...they were not interested. I liked the taste but again it was too sweet for me.

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I read the other reviews after I made this for our Thanksgiving because I like to form my own opinion first. I also tasted the orange and the banana in the pumpkin and thought it was a little strong at first but it seemed to mellow by the time we served dessert. My husband, on the other hand, LOVED this dish and thought it was the best dessert at the table (we had four. Our daughter's boyfriend made tradional pumpkin pies this year but also loved this version better. I would most definitely make this again but I probably would use a little less of the orange zest next time. Beautiful dessert and the texture was so light and smooth.

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AND THEY ENJOYED IT - the pumpkin and non-pumpkin-eaters alike!!!!!

If you are not a pumpkin pie eater, then you MUST try this recipe out. I know, you're probably thinking...what?!? The first word in the recipe's title is PUMPKIN; however, if you dip your finger in the final mixture, I promise it will not taste the same as if you dip your finger in the pumpkin from the can. A no brainer. My dad and I both do not care for pumpkin, but with the addition of orange zest (I zested the whole navel orange banana, and whipped cream, it IS a winner. I did not decorate the top with extra whipped cream, but I think it would make an excellent touch. Also, my dad did not have nutmeg, but he did have allspice. Although they are not the same, I smelled the allspice, and the aroma was delicious. I just put a pinch in :

This tart is so easy to make - I baked off the graham cracker crust a day ahead of time, and the time it takes to cook the mousse part, you'll be out of the kitchen in no time. Mousse sounds complicated, but this is far from complicated. I will definitely have to keep this recipe around!! :D Thank you Ina Garten. I think you are terrific.

P.S. The 11" tart pan is not hard to find; just go to your kitchen supply store (We found ours at Williams Sonoma, but you could try Sur La Table too. It is a good investment.

P.P.S If it is too much orange flavor or too much of another ingredient, then do not add it all.

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This was alot of effort for something that I will be throwing out. Everyone who tried it, includng me, did not finish it. It had such a strange taste. Maybe it would be better without the orange, but it is certainly not worth trying again. Very disappointing. Thankfully I had made other desserts which were devoured!