Are you searching for a truly stunning, elegant, and show-stopping dessert for your holiday table? A dessert that’s a light, refreshing, and beautiful alternative to the usual heavy pies and cakes? This incredible, from-scratch Pumpkin Banana Mousse Tart is the sophisticated and unforgettable dessert you’ve been dreaming of.
This isn’t just a recipe; it’s your guide to creating a patisserie-quality masterpiece at home. This tart is a symphony of textures and flavors, featuring a crisp, buttery graham cracker crust filled with a silky, airy, and warmly spiced pumpkin and banana mousse. Finished with beautiful swirls of fresh whipped cream, this is the ultimate make-ahead dessert that is guaranteed to be the star of your Thanksgiving or Christmas celebration.
Table of Contents
Table of Contents
Recipe Overview: An Elegant, No-Bake Holiday Dessert
What makes this Pumpkin Mousse Tart so spectacular is its incredibly light, airy, chiffon-style filling. Unlike a dense, baked pumpkin pie, this is a no-bake mousse that is stabilized with gelatin and lightened with a cloud of freshly whipped cream. The flavor is a unique and delicious combination of classic pumpkin spice, the subtle sweetness of ripe banana, and a bright hint of orange zest. It’s a stunning, make-ahead dessert that is perfect for any special occasion.
| Metric | Time / Level |
| Total Time | 4 hours (includes chilling) |
| Active Prep Time | 45 minutes |
| Difficulty Level | Intermediate |
| Servings | 10-12 |
The Essential Ingredients for This Elegant Tart
This recipe is built from three delicious, from-scratch components.
- The Crispy Graham Cracker Crust: The classic, crunchy, and buttery foundation. A simple, press-in crust made from finely ground graham cracker crumbs, a touch of sugar, cinnamon, and melted butter provides the perfect textural contrast to the light and airy mousse filling.
- The Light & Airy Pumpkin Banana Mousse: This is the heart of our tart.
- The Pumpkin Custard Base: We start by creating a rich, smooth custard on the stovetop. This is made with pure pumpkin purée, half-and-half, brown sugar, and egg yolks. Cooking the custard in a double boiler is a foolproof, gentle method that prevents the eggs from scrambling.
- The Stabilizer (Gelatin): A small amount of unflavored powdered gelatin is the secret that stabilizes the filling, allowing it to set up into a beautiful, sliceable, yet incredibly light mousse-like consistency.
- The Lightener (Whipped Cream): Freshly whipped cold heavy cream is gently folded into the cooled pumpkin base, which is what creates the incredibly light, airy, and “mousse” texture.
- The Flavor Twists (Banana & Orange): A ripe, mashed banana adds a wonderful, natural sweetness and a subtle fruity note, while a touch of orange zest adds a bright, fragrant, and sophisticated citrus kick.
Step-by-Step to a Show-Stopping Mousse Tart
Making this elegant tart is a rewarding process. Let’s break it down into simple, manageable parts.
Part 1: The Crispy Graham Cracker Crust
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: In a medium bowl, combine the 2 cups of graham cracker crumbs, the 1/3 cup of sugar, and the 1/4 teaspoon of ground cinnamon. Pour in the 1/4 pound (1 stick) of melted unsalted butter and mix with a fork until all the crumbs are evenly moistened.
Step 3: Pour the crumb mixture into an 11-inch tart pan with a removable bottom. Use the flat bottom of a measuring cup to firmly press the crumbs evenly into the sides and then the bottom of the pan.
Step 4: Bake the crust for 10 minutes, until it is set and fragrant. Let the crust cool completely on a wire rack.
Part 2: The Creamy Pumpkin Custard Base
Step 1: In a small bowl, pour 1/4 cup of cold water and sprinkle the 2 teaspoons of unflavored gelatin over the top. Let it sit and “bloom” for about 5 minutes.
Step 2: Set up a double boiler by placing a large, heatproof bowl over a saucepan of gently simmering water.
Step 3: In the heatproof bowl, combine the 1/2 cup of half-and-half, the 1 cup of pumpkin purée, the 1 cup of light brown sugar, the 3/4 teaspoon of kosher salt, the 1/2 teaspoon of ground cinnamon, and the 1/4 teaspoon of ground nutmeg. Heat the mixture, stirring, for about 5 minutes, until it is hot.
Step 4: While the pumpkin mixture is heating, whisk the 3 extra-large egg yolks in another medium bowl. Now, you must temper the yolks. While whisking the yolks constantly, slowly drizzle about half a cup of the hot pumpkin mixture into the yolks. This gently raises their temperature to prevent them from scrambling.
Step 5: Pour the tempered egg-pumpkin mixture back into the double boiler and stir well. Continue to heat the mixture over the simmering water for another 4 to 5 minutes, stirring constantly, until it begins to thicken.
Step 6: Remove the bowl from the heat. Add the bloomed gelatin mixture, the finely mashed ripe banana, and the 1/2 teaspoon of grated orange zest to the hot pumpkin custard and mix well until the gelatin is completely dissolved. Set this mixture aside to cool completely to room temperature.
Part 3: Creating the Mousse and Assembling the Tart
Step 1: In the large bowl of an electric mixer fitted with the whisk attachment, whip the 1/2 cup of very cold heavy cream until soft peaks form. With the mixer on a low speed, gradually add the 2 tablespoons of sugar and continue to whisk until you have firm peaks.
Step 2 (The Folding Technique): Carefully fold the whipped cream into the completely cooled pumpkin mixture in two additions. First, gently fold in about one-third of the whipped cream to “lighten” the pumpkin base. Then, add the remaining whipped cream and gently fold until no streaks remain. Be careful not to overmix and deflate the airy mousse.
Step 3: Pour the finished pumpkin mousse filling into the completely cooled, pre-baked graham cracker crust.
Step 4: Cover the tart and chill it in the refrigerator for at least 2 hours, or preferably overnight, until the filling is completely set.
Part 4: The Final Decoration
Just before serving, prepare the decorative topping. In the bowl of an electric mixer, whip the 1 cup of cold heavy cream until soft peaks form. Add the 1/4 cup of sugar and the 1/4 teaspoon of pure vanilla extract and continue to whisk until you have firm peaks.
You can pipe or spoon the whipped cream decoratively on top of the chilled tart. Sprinkle with a little extra orange zest, if desired. Serve the tart chilled.
The Best Light & Creamy Pumpkin Mousse Tart
An elegant dessert, this Pumpkin Banana Mousse Tart features a light and airy filling in a crisp, homemade graham cracker crust. The crust is pre-baked for a sturdy base. The filling is a chiffon-style mousse, created by making a cooked pumpkin custard with egg yolks over a double boiler, which is then stabilized with gelatin. This flavorful base is cooled and lightened by folding in freshly whipped cream. The tart is chilled for several hours until set and finished with a decorative topping of more whipped cream.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 10 minutes (includes cooling and chilling)
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking, Making Custard, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs (14 crackers)
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) unsalted butter, melted
- For the Filling:
- 1/2 cup half-and-half
- 1 (15-ounce) can pumpkin puree
- 1 cup light brown sugar, lightly packed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 extra-large egg yolks
- 1 package (2 teaspoons) unflavored gelatin
- 1/4 cup cold water
- 1 ripe banana, finely mashed
- 1/2 teaspoon grated orange zest
- 1/2 cup cold heavy cream
- 2 tablespoons sugar
- For the Decoration:
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- Orange zest (optional)
Instructions
- Preheat the oven to 350°F.
- Make the Crust: In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture evenly into the sides and bottom of an 11-inch tart pan with a removable bottom. Bake for 10 minutes. Let the crust cool to room temperature.
- Make the Filling: In a heatproof bowl set over a pan of simmering water (a double boiler), heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon, and nutmeg for about 5 minutes until hot.
- In a separate bowl, whisk the egg yolks. Temper the yolks by stirring in a small amount of the hot pumpkin mixture. Pour the tempered yolk mixture back into the double boiler.
- Cook for another 4 to 5 minutes, stirring constantly, until the mixture begins to thicken. Do not let the eggs scramble. Remove from heat.
- In a small bowl, dissolve the gelatin in 1/4 cup of cold water. Add the dissolved gelatin, mashed banana, and orange zest to the warm pumpkin mixture and mix well. Set aside to cool.
- In the bowl of an electric mixer, whip 1/2 cup of heavy cream until soft peaks form. Add 2 tablespoons of sugar and continue to whisk until you have firm peaks.
- Carefully fold the whipped cream into the cooled pumpkin mixture. Pour the final mousse into the cooled tart shell.
- Chill for at least 2 hours, or overnight, until the filling is set.
- Decorate and Serve: For the decoration, whip 1 cup of heavy cream with 1/4 cup of sugar and the vanilla extract until firm peaks form.
- Pipe or spoon the whipped cream decoratively on the tart. Sprinkle with orange zest, if desired. Serve chilled.
Notes
- Using a tart pan with a removable bottom is highly recommended for easy serving and a beautiful presentation.
- Gently cooking the pumpkin custard base over a double boiler and tempering the egg yolks are key techniques to prevent the eggs from scrambling.
- The pie needs to be chilled for at least 2 hours (preferably overnight) for the gelatin-set mousse to become firm enough to slice.
Nutrition
- Serving Size: 1 slice (1/12 of tart)
- Calories: 400-480
- Sugar: 35-45 g
- Sodium: 300-400 mg
- Fat: 25-32 g
- Saturated Fat: 16-20 g
- Trans Fat: 0 g
- Carbohydrates: 40-50 g
- Fiber: 3-4 g
- Protein: 5-7 g
- Cholesterol: 150-180 mg
Storage and Make-Ahead Tips
This Pumpkin Mousse Tart is the absolute perfect make-ahead dessert for a stress-free holiday.
- Make-Ahead: This tart is designed to be made ahead! It needs a long, uninterrupted chill to set up properly. You can make the entire tart completely up to 2 days in advance and keep it, covered, in the refrigerator. Just wait to add the final whipped cream decoration until right before you serve it.
- Storage: Store any leftover tart, covered, in the refrigerator for up to 4 days.
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Creative Recipe Variations
This elegant and delicious tart is a wonderful base for your own creative and festive twists.
- Use a Spicy Gingersnap Crust: For an extra-spicy, festive flavor that is fantastic with the pumpkin, you can substitute the graham crackers in the crust with an equal amount of crisp gingersnap cookies.
- Add a Classic Bourbon Kick: For a delicious, sophisticated, grown-up flavor, you can add 1 to 2 tablespoons of your favorite bourbon or a dark rum to the pumpkin custard mixture at the same time as the vanilla.
- Make it a Sweet Potato Mousse Tart: For a classic Southern twist on this recipe, you can substitute the 1 cup of pumpkin purée with an equal amount of cooked and mashed sweet potato purée.
Enjoy Your Elegant Holiday Dessert!
You’ve just created a truly special, show-stopping dessert that is the very definition of holiday elegance. This Pumpkin Banana Mousse Tart is a perfect symphony of creamy, spicy, and fruity flavors that is guaranteed to be the most memorable finale to any holiday feast. It’s a rewarding baking project that will make you feel like a true pastry chef.
We hope you enjoy every last, perfect, rich, and creamy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves to bake for special occasions!
Frequently Asked Questions (FAQs)
Q1: What is a “mousse” or “chiffon” style tart?
A chiffon or mousse tart has a very light, airy, and no-bake filling. The filling is typically made from a puréed fruit or custard base that is stabilized with gelatin, and then it is lightened by gently folding in either beaten egg whites or, in this case, freshly whipped cream, which gives it its signature “cloud-like” texture.
Q2: What is a double boiler, and do I really need one to make the custard?
A double boiler is simply a set of two pots that fit together, where the bottom pot holds simmering water and the top pot is heated gently by the steam. It is the perfect, foolproof tool for cooking delicate custards and sauces with eggs, as the gentle, indirect heat prevents the eggs from scrambling. If you don’t have one, you can easily create a DIY version by placing a large, heatproof glass or metal bowl over a saucepan of simmering water.
Q3: How do I “bloom” gelatin, and why is it important? “
“Blooming” is the process of soaking powdered gelatin in a small amount of cold liquid before you use it. This simple step is crucial because it allows the gelatin granules to soften and swell, which then helps them to dissolve completely and evenly into your warm custard base without any lumps, ensuring a perfectly smooth and evenly set mousse.
Q4: Can I make this tart a day or two before my holiday meal?
Yes, this is an absolutely perfect make-ahead dessert! The tart needs at least 2 hours to chill and set, but it is actually even better if it is made a full 24 to 48 hours in advance. This gives the filling plenty of time to set up perfectly and for all the flavors to meld and deepen.
Q5: My whipped cream is runny and won’t form stiff peaks. What did I do wrong?
Runny whipped cream is almost always caused by the cream not being cold enough. For the best, most stable, and fluffiest whipped cream, it is crucial that your heavy cream is very cold, straight from the back of your refrigerator. It is also a great professional trick to chill your mixing bowl and the whisk attachment from your electric mixer in the freezer for about 15 minutes before you begin.