Quick & Creamy Ina Garten Pumpkin Banana Mousse Tart Recipe

This scrumptious Ina Garten pumpkin banana mousse tart promises a delightful autumn-inspired dessert that blends creamy textures with warm spices.

Sophisticated yet approachable, the tart combines smooth fruit and seasonal ingredients into a tantalizing sweet experience.

Velvety layers of pumpkin and banana create an unexpected flavor profile that surprises and delights the palate.

Graham cracker crusts offer a delicate crunch complementing the silky mousse interior.

Warm spices like cinnamon and nutmeg infuse the dessert with comforting, nostalgic notes that evoke cozy gatherings.

Delicate preparation techniques transform simple ingredients into an elegant culinary creation that feels both familiar and innovative.

Prepare to impress your guests with this show-stopping confection that balances rustic charm and refined complexity: Get ready to savor every sublime bite!

Why Pumpkin Banana Tart Is a Hit

• Savor Seasonal Fusion: This tart masterfully blends autumn's pumpkin warmth with banana's tropical sweetness, creating a unique dessert that surprises and delights taste buds.
• Craft Layered Luxury: The recipe builds complexity through multiple steps, transforming simple ingredients into an elegant dessert with rich, velvety textures and intricate flavor profiles.
• Impress with Effortless Elegance: Despite its sophisticated appearance, this tart is surprisingly approachable, allowing home bakers to create a professional-looking dessert that looks far more complicated than its straightforward preparation suggests.

A Peek Into the Tart’s Ingredients

• Graham Cracker Crumbs: Classic base with a sweet, cinnamony crunch perfect for tart shells.
• Sugar: Adds sweetness and helps bind the crust together.
• Cinnamon: Warm spice that enhances graham cracker flavor.
• Unsalted Butter: Melted butter acts as the binding agent for the crust.

• Half-and-Half: Creamy liquid that provides rich texture to the filling.
• Pumpkin Puree: Seasonal vegetable that gives signature autumn flavor and color.
• Brown Sugar: Adds deep, caramel-like sweetness to the filling.
• Salt: Balances and enhances overall flavor profile.
• Cinnamon, Nutmeg: Warm spices that complement pumpkin's natural taste.
• Egg Yolks: Provide structure and richness to the custard-like filling.
• Gelatin: Helps set and stabilize the mousse texture.
• Banana: Adds subtle sweetness and smooth consistency.
• Orange Zest: Bright citrus note that cuts through richness.

• Heavy Cream: Creates light, airy whipped cream for decoration.
• Sugar: Sweetens the whipped cream topping.
• Vanilla: Adds classic, aromatic flavor to the cream.
• Orange Zest: Optional garnish for extra citrus brightness.

Making Pumpkin Banana Mousse Tart Like Ina

Step 1: Warm Up the Oven

Fire up your oven to a toasty 350 degrees Fahrenheit, creating the perfect baking environment.

Step 2: Craft the Crunchy Crust

• Graham cracker crumbs
• Sugar
• Cinnamon
• Melted butter

Mix everything in a bowl until well combined. Press the mixture into an 11-inch tart pan, making sure to cover the bottom and sides evenly. Bake for 10 minutes, then let it cool down to room temperature.

Step 3: Brew the Flavor Base

• Half-and-half
• Pumpkin puree
• Brown sugar
• Salt
• Cinnamon
• Nutmeg

Warm the mixture until it’s steamy and fragrant, about 5 minutes.

Step 4: Blend Eggs with Pumpkin Goodness

In a separate bowl, whisk egg yolks. Slowly introduce some hot pumpkin mixture to the eggs, stirring carefully. Pour the egg-pumpkin blend back into the double boiler. Cook for 4-5 minutes, stirring constantly to prevent scrambling. The mixture should thicken nicely.

Step 5: Add Magical Binding and Fruity Twist

• Dissolved gelatin
• Mashed banana
• Orange zest

Mix thoroughly and let it cool down.

Step 6: Whip Up the Creamy Cloud

Using an electric mixer with a whisk attachment, whip heavy cream until soft peaks form. Sprinkle in sugar and continue whisking until peaks become firm. Gently fold the whipped cream into the pumpkin mixture. Pour into the cooled crust and chill for 2 hours or overnight.

Step 7: Create a Dreamy Topping

Whip more heavy cream until soft peaks develop. Add sugar and vanilla, continuing to whisk until peaks are firm. Pipe or spoon the fluffy cream over the tart. Sprinkle with extra orange zest for a burst of brightness. Serve chilled and enjoy your masterpiece!

Pro Tips for Tart Success

• Prep Ahead for Success: Make the graham cracker crust and pumpkin mousse filling a day before serving to reduce stress and enhance flavors.
• Balance Spice Levels: Adjust the cinnamon, nutmeg, and ginger to match your taste preferences without overwhelming the delicate banana and pumpkin notes.
• Prevent Soggy Crust: Brush the baked crust with a thin layer of melted chocolate to create a moisture barrier that keeps the graham cracker base crisp.
• Garnish with Flair: Top the tart with candied pecans, whipped cream swirls, or a light dusting of cinnamon to add visual appeal and extra texture.
• Store Smart: Cover the tart loosely with plastic wrap and keep it refrigerated for up to 3 days, ensuring the mousse stays creamy and fresh.

How to Store the Tart Like a Pro

• Container Method: Select a shallow, wide airtight container with a tight-fitting lid to preserve the tart's delicate structure. Place the tart carefully inside, ensuring no pressure damages the mousse's silky texture.
• Plastic Wrap Technique: Shield the entire tart with two layers of high-quality plastic wrap, creating an airtight seal that prevents moisture and prevents flavor absorption from other refrigerator items. Gently press the wrap directly against the surface to minimize air exposure.
• Freezing Strategy: Protect the tart by first wrapping it in plastic wrap, then covering with aluminum foil to prevent freezer burn. Position the wrapped dessert flat in the freezer, away from items that might crush or indent its delicate surface. Thaw slowly in the refrigerator for optimal texture restoration, allowing 8-10 hours for complete defrosting before serving.

Creative Twists on a Tart Classic

• Spiced Maple Pumpkin Banana Tart: Replace brown sugar with pure maple syrup and add a pinch of ground ginger for extra warmth and depth of flavor.
• Chocolate Graham Banana Pumpkin Tart: Swap regular graham cracker crumbs with chocolate graham crackers and add a drizzle of dark chocolate ganache on top for a rich, decadent finish.
• Nutty Coconut Pumpkin Banana Tart: Mix toasted chopped pecans into the crust and sprinkle shredded coconut over the whipped cream topping for a tropical-inspired texture and taste.
• No-Bake Pumpkin Banana Mousse Tart: Skip the baking step by using a pre-made graham cracker crust and chill the entire dessert in the refrigerator, creating a lighter, no-cook version of the original recipe.

Pumpkin Banana Tart Recap

Sweet autumn memories cascade through Ina Garten’s pumpkin banana mousse tart, where culinary magic meets seasonal comfort.

Creamy pumpkin whispers holiday traditions with each luscious bite, blending banana’s subtle richness and warm spices.

Complex flavors dance across palates, revealing sophisticated layers of orange zest and cinnamon.

Graham cracker crust provides delightful textural contrast, anchoring this elegant dessert’s indulgent profile.

Whipped cream crowns this masterpiece, transforming simple ingredients into an extraordinary sensory experience.

Passionate bakers and dessert enthusiasts will find pure joy in crafting this memorable treat – share this recipe, spread deliciousness, spark conversation, and let your kitchen become a canvas of delectable art.

Ina Garten Pumpkin Banana Mousse Tart Recipe

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4.8 from 39 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Ina Garten’s pumpkin banana mousse tart blends autumn’s warmth with creamy elegance, offering a delightful dessert that marries rich pumpkin and smooth banana flavors. Crisp graham cracker crust and silky mousse create a luxurious treat that will delight you at any seasonal gathering.

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Ingredients

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Primary Ingredients:

• 1 (15-ounce) Can Pumpkin Puree
• 1 Ripe Banana, Finely Mashed
• 3 Extra-large Egg Yolks
• ½ Cup Half-and-half
• ½ Cup Cold Heavy Cream
• 1 Cup (½ Pint) Cold Heavy Cream

Dry Ingredients:

• 2 Cups Graham Cracker Crumbs (14 Crackers)
• 1 Cup Light Brown Sugar, Lightly Packed
• ⅓ Cup Sugar
• 2 Tablespoons Sugar
• ¼ Cup Sugar
• 1 Package (2 Teaspoons) Unflavored Gelatin
• ¾ Teaspoon Kosher Salt
• ¼ Teaspoon Ground Cinnamon
• ½ Teaspoon Ground Cinnamon
• ¼ Teaspoon Ground Nutmeg

Additional Ingredients:

• ¼ Pound (1 Stick) Unsalted Butter, Melted
• 1 Teaspoon Grated Orange Zest
• ½ Teaspoon Pure Vanilla Extract
• Orange Zest, Optional

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure optimal baking conditions for the crust.
2. Create the graham cracker foundation by thoroughly blending graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter in a mixing bowl. Transfer the mixture into an 11-inch tart pan with a removable bottom, meticulously pressing the mixture against the sides and bottom to form an even layer. Bake the crust for 10 minutes, then allow it to cool completely at room temperature.
3. Construct the flavor base by gently warming half-and-half, pumpkin puree, dark brown sugar, salt, ground cinnamon, and nutmeg in a heat-proof bowl positioned over a pan of gently simmering water. Maintain the mixture at a hot temperature for approximately 5 minutes, stirring occasionally.
4. Prepare the egg component by whisking egg yolks in a separate bowl. Gradually incorporate a small portion of the hot pumpkin mixture into the egg yolks to temper them, preventing potential scrambling. Carefully reintroduce the tempered egg-pumpkin blend into the double boiler, stirring consistently for 4 to 5 minutes until the mixture thickens noticeably.
5. Enhance the filling by dissolving gelatin in cold water, then integrating the dissolved gelatin, mashed ripe banana, and fresh orange zest into the pumpkin mixture. Mix thoroughly and allow the mixture to cool to room temperature.
6. Develop the cream component by whipping heavy cream in an electric mixer with a whisk attachment until soft peaks form. Gradually add granulated sugar and continue whisking until firm peaks develop. Delicately fold the whipped cream into the pumpkin mixture, ensuring a smooth, uniform consistency.
7. Pour the completed filling into the cooled tart shell, spreading evenly. Refrigerate the tart for a minimum of 2 hours or ideally overnight to allow complete setting and flavor development.
8. Finish the tart by preparing a decorative whipped cream topping. Whip additional heavy cream until soft peaks form, then incorporate sugar and vanilla extract. Continue whisking until firm peaks develop. Artfully pipe or spoon the whipped cream over the chilled tart and garnish with additional orange zest if desired. Serve thoroughly chilled for optimal taste and texture.

Notes

• Whip cream at medium speed for consistent, airy texture that won’t deflate quickly.
• Strain pumpkin mixture through fine-mesh sieve to remove any stringy or lumpy bits.
• Allow gelatin to bloom completely in cold water before gently heating to activate.
• Rest tart at room temperature for 15 minutes before serving to soften filling slightly.
• Garnish with fresh nutmeg or cinnamon stick right before presenting to enhance visual appeal.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 85 mg