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Ina Garten Pumpkin Banana Mousse Tart Recipe

Ina Garten Pumpkin Banana Mousse Tart
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Print Recipe

Ina Garten’s Pumpkin Banana Mousse Tart is a light and airy dessert featuring a spiced pumpkin and banana mousse filling inside a crisp, buttery tart shell. Unlike a traditional pumpkin pie, this tart has a silkier consistency due to the banana puree and whipped cream incorporated into the filling. The result is a rich yet fluffy mousse that melts in your mouth.

Ingredients

Scale

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)

Instructions

Prepare the Tart Crust

  • Preheat the oven – Set it to 350°F (175°C).
  • Mix crust ingredients – In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter.
  • Press into a tart pan – Firmly press the mixture into the bottom and sides of a 9-inch tart pan.
  • Bake the crust – Bake for 10 minutes, then let it cool completely.

Make the Pumpkin Banana Mousse

  • Prepare the gelatin – In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes.
  • Mix pumpkin and banana – In a large bowl, whisk together pumpkin puree, mashed banana, brown sugar, cinnamon, nutmeg, ginger, salt, and vanilla.
  • Dissolve the gelatin – Warm the gelatin mixture over low heat until it dissolves, then stir it into the pumpkin mixture.
  • Fold in whipped cream – Gently fold in whipped heavy cream to create a light mousse.

Assemble the Tart

  • Fill the tart shell – Pour the pumpkin banana mousse into the cooled crust, smoothing the top.
  • Chill to set – Refrigerate for at least 4 hours, or until firm.

Add the Topping

  • Whip the cream – Beat heavy cream with sugar until stiff peaks form.
  • Garnish the tart – Spread or pipe whipped cream on top and sprinkle with cinnamon.

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