Pumpkin Banana Mousse Tart
Indulge in the creamy decadence of this Pumpkin Banana Mousse Tart, a delightful no-bake dessert perfect for fall gatherings or any sweet occasion. Built on a buttery graham cracker crust, this tart features a luscious mousse made with pure pumpkin puree, ripe banana, and silky cream cheese, delicately spiced with cinnamon, nutmeg, and ginger for a warm, inviting flavor. Fluffy whipped cream and a hint of gelatin create a light, airy texture, while optional garnishes of whipped cream and crushed pecans or walnuts provide the perfect finishing touch. Easy to prepare and stunning to serve, this dessert is as visually impressive as it is delicious. Whether you’re entertaining guests or treating yourself, this pumpkin banana tart is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 180 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 2 tablespoons granulated sugar
- 240 milliliters heavy cream
- 2 teaspoons powdered gelatin
- 60 milliliters cold water
- 240 grams pure pumpkin puree
- 1 medium ripe banana, mashed
- 170 grams cream cheese, softened
- 75 grams brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 teaspoon vanilla extract
- as desired whipped cream (optional, for garnish)
- as desired crushed pecans or walnuts (optional, for garnish)
Instructions
Preheat the oven to 175°C (350°F).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a glass or measuring cup to firmly press the crust into place.
Bake the crust in the preheated oven for 8–10 minutes, or until set. Remove and let it cool completely.
In a small bowl, sprinkle the powdered gelatin over the cold water and let it bloom for 5 minutes.
In a microwave or small saucepan, gently heat the bloomed gelatin until it dissolves completely. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth and creamy.
Add the pumpkin puree and mashed banana to the cream cheese mixture, beating until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the pumpkin-banana mixture in three additions, gently incorporating until no streaks remain.
Quickly stir the dissolved gelatin into the mousse mixture, ensuring it is thoroughly combined.
Pour the mousse into the cooled tart crust, smoothing the top with a spatula.
Refrigerate the tart for at least 4 hours, or overnight, until set and firm.
Before serving, garnish with whipped cream and crushed pecans or walnuts, if desired.
Remove the tart from the pan and serve chilled. Enjoy!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 22.7 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
