Pumpkin Banana Mousse Tart

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I am reviewing two of Ina's recipes today, the day after Thanksgiving. Both had five stars, and I was so excited to bring them to the family gathering. But neither of them were worthy of five stars, in my opinion. I took Ina's bread pudding, a deep dish apple pie, and this mousse tart. No one seemed interested in trying the mousse, it was just a little too weird to them (but they are not an adventurous bunch when it comes to food, so take that into consideration. Consequently, this review will be based mostly just my personal tastes, and I am a lover of all things pumpkin. I think Paula's pumpkin crisp and pumpkin gooey butter cake are out of this world! But I wanted something more sophisticated (you know, something that doesn't call for a cake mix! for Thanksgiving. The crust was excellent! I will definitely be making it again. The mousse, on the other hand, was not my favorite. You can taste the banana, but it works. I can see why a lot of reviews said people who don't like pumpkin like this. It is just not that pumpkin-y, not pumpkin-y enough. I won't make the mousse part again.

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I was a little skeptical of the mixing flavors of banana orange and pumpkin, but they really compliment each other well. I did a trial run and I loved the flavor of the banana, so I added an extra 1/2 banana to the two I made for Thanksgiving. My entire family loved it! and so did my coworkers. Will definitely make this one again. Thank you!

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I always make a new recipe exactly as written the first time, & then tweak it @ my second try. I should have not only tweaked this one, I should have bypassed....there are so many points about it I didn't like. It was way too sweet! The banana is sweet, so that should have enabled less total sugar to begin with. Then she puts more into the cream before it's folded - what was the point in that? The banana overshadowed the taste of the pumpkin, then the orange detracted from the pumpkin flavor as well. Then the end is putting vanilla in the whipped cream....again too much sugar in that as well. I left the vanilla out.
Although the presentation was outstanding, the taste left me disgusted & I will not finish this pie.

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This looks like a wonderful dessert, and a nice change from the standard pumpkin pie. Once I started I realized I didn't have an 11" tart pan, so I used a 9". Not really a problem, as I have a bit of the filling left over for a snack. The only question I have is the amount of crust which is made by using, as suggested, 15 graham crackers. It was A LOT!! Even accomodating for the different size pan, I ended up throwing away much of the left over. My tart is now chilling in the fridge. I hope I didn't use too many graham crackers for the amount of butter suggested. Anyhow, not really a problem, as I am sure it will be delicious!! Thanks Ina for another HIT!!

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I made this recipe for the first time last year at thanksgiving and it was a huge hit! For a week straight it was all they could rave about. By the time Christmas came around I was told I had make it again or we would have some unhappy campers. The medley of flavors is perfect in this dish....you tast the pumpkin and then banana and the orange flavor is a nice clean finish in the background. Not too sweet but just perfect. All of Ina's recipes are fabulous and this one didn't let me down either! This is also great to make a day in advance!

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I just did a trial run for Thanksgiving and my tart is chilling in the fridge. Is the pumpkin/egg mixture supposed to be completely cooled before adding the whipped cream. I let it cool for a bit, but my whipped just kind of melted when I folded it into the pumpkin/egg.

Tastes pretty good.

Here's to hoping the gelatin firms it up.

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Oh mah wurd!! This recipe produced one of the tastiest and most beautiful desserts I have ever made. Everything from the delicious graham cracker crust to the creamy, velvety texture of the filling. Absolutely, hands-down, smack-you-in-the-face good! My only change was that I left out the orange zest in the filling and the vanilla extract in the whipped cream decoration. Other than that, just be prepared for the overwhelming compliments that you'll receive. It's really that good. Really!

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I am making this for Thanksgiving next week and wanted to "test" it out first. I don't think there is a better pumpkin dessert out there. This is like a pumpkin pie with a little something extra. The crust was amazing, and I am not a big crust person. The pumpkin filling was very smooth and thick. The banana and orange definitely at that something to it. I wasn't sure about putting it in, but I would highly recommend it. Many times with Ina's recipes I half the citrus amount. The orange just complemented everything perfectly and was not overpowering by any means. Also, when I began to make it I realized that I did not have a 11 inch tart pan as the recipe suggests. I used my 9 inch and had a little crust leftover. I was blown away with how well it turned out. Definitely take the time to add homemade whipped cream on top. I did as Ina did, and did a decoration around the edge and in the middle. Very elegant yet easy dessert. I also love how it can be made the day ahead. I am definitely going to make this instead of plain pumpkin pie from now on. You should definitely give this one a try!

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I made this tart, it is fabulous. Left out the orange on the second one, it overpowers the other flavors. The crust is amazing. Making it for Thanksgiving. Love Ina.

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I love to try new desserts but normally this would not appeal to me as it sounds like there are too many things going on at once. But I am glad I tried this one as it is truly an amazing finished product. Like many of Ina's dessert recipes it is a little fussy but like many of Ina's dessert recipes it is also high-end restaurant quality.
If you are a real lover of all things pumpkin (which I am I will say that the banana flavor does overshadow the pumpkin a bit. But it is truly delicious AND impressive. My boyfriend is not much for sweets and he had two pieces.
One note - there is really no need in my opinion to add vanilla extract to fresh whipped cream - ever. The sugar is enough and dessert is already very sweet. I find that vanilla extract actually takes away from the taste of fresh cream.