Ina Garten Pumpkin Banana Mousse Tart Recipe

This Ina Garten Pumpkin Banana Mousse Tart Recipe is a light and creamy dessert, which uses canned pumpkin and ripe banana. It’s a no-fuss take on a holiday classic, ready in just 30 minutes plus chill time.

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Ina Garten Pumpkin Banana Mousse Tart Recipe Ingredients

For the Tart Crust:

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the Pumpkin Banana Mousse Filling:

• 1 cup canned pumpkin puree
• 1 ripe banana, mashed
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 envelope (2 ½ teaspoons) unflavored gelatin
• ¼ cup cold water
• 1 cup heavy cream, whipped

For Topping:

• 1 cup heavy cream, whipped with 2 tablespoons sugar
• ½ teaspoon cinnamon (for garnish)

How To Make Ina Garten Pumpkin Banana Mousse Tart

1. Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press firmly into a 9-inch tart pan. Bake for 10 minutes, then let cool completely.
2. Bloom the gelatin: In a small bowl, sprinkle gelatin over cold water. Let sit for 5 minutes.
3. Mix filling: In a large bowl, whisk together the pumpkin puree, mashed banana, brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla extract.
4. Add gelatin: Warm the bloomed gelatin over low heat until fully dissolved. Stir it into the pumpkin mixture.
5. Fold in cream: Gently fold the whipped heavy cream into the pumpkin banana mixture until well combined.
6. Assemble tart: Pour the mousse into the cooled crust and smooth the top. Refrigerate for at least 4 hours until set.
7. Top and serve: Whip the remaining cream with sugar until stiff peaks form. Spread or pipe over the tart and sprinkle with cinnamon before serving.

Recipe Tips

• Can I make this ahead of time?
  Yes! This tart is perfect for making a day in advance.
• What can I use instead of gelatin?
  You can use agar-agar as a vegetarian alternative, but follow package instructions carefully.
• Can I use a store-bought crust?
  Yes, but homemade graham crust adds more flavor.
• How to get smooth mousse:
  Make sure the banana is well-mashed and the whipped cream is gently folded to avoid deflating the mousse.
• Can I freeze the tart?
  Freezing is not recommended due to the whipped cream texture.

What To Serve With Pumpkin Banana Tart

This light tart pairs beautifully with fall and holiday desserts like:

• Hot apple cider or chai tea
• Pumpkin spice latte
• Cranberry compote
• Chocolate truffles
• A scoop of vanilla bean ice cream

How To Store Pumpkin Banana Mousse Tart

Refrigerate:
Keep covered in the fridge for up to 3 days.

Freeze:
Not recommended, as the texture of the mousse may change.

Pumpkin Banana Mousse Tart Nutrition Facts

• Calories: 380 kcal
• Carbohydrates: 40g
• Protein: 4g
• Fat: 22g
• Saturated Fat: 14g
• Sodium: 180mg
• Sugar: 25g

Nutrition information is estimated and may vary based on ingredients and preparation methods.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pureed and not too watery.

Does this taste more like banana or pumpkin?
Pumpkin is the dominant flavor with subtle banana notes.

What if I don’t have a tart pan?
Use a pie dish or springform pan as a substitute.

How long does it take to set in the fridge?
At least 4 hours, but overnight works best for a firm mousse.

Try More Recipes:

• Ina Garten Apple Spice Cake Recipe
• Ina Garten Elephant Ears Recipe
• Ina Garten Strawberry Shortcakes Deconstructed Recipe