Gourmet Pumpkin Mousse Tart

Gourmet Pumpkin Mousse Tart

270 mins
medium
10 servings

A decadent and seasonal pumpkin mousse tart, perfect for fall gatherings. This recipe elevates the classic pumpkin pie with a smooth mousse texture and a buttery graham cracker crust.

DessertFallPumpkin

Equipment Needed

  • 9-inch tart pan
  • Double boiler
  • Electric Mixer
  • Mixing Bowls
  • Whisk

Ingredients

  • 2.00 cupsGraham Cracker Crumbs(Use 14 graham crackers)
  • 1.00 cupGranulated Sugar(For the crust)
  • 0.25 teaspoonCinnamon(For the crust)
  • 0.50 cupUnsalted Butter(Melted)
  • 1.00 can (15 oz)Pumpkin Puree(For the filling)
  • 0.50 cupCoconut Cream(For the filling)
  • 1.00 cupBrown Sugar(Packed)
  • 0.75 teaspoonKosher Salt(For the filling)
  • 0.25 teaspoonNutmeg(For the filling)
  • 3.00 largeEgg Yolks(For the filling)
  • 2.00 teaspoonsUnflavored Gelatin(For the filling)
  • 1.00 ripeBanana(Finely mashed)
  • 0.50 teaspoonOrange Zest(For the filling)
  • 0.50 cupHeavy Cream(Cold)
  • 2.00 tablespoonsGranulated Sugar(For the whipped cream)
  • 0.25 teaspoonVanilla Extract(For the whipped cream)

Instructions

1

Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press into a 9-inch tart pan.

Estimated time: 15 minutes

2

Bake for 10 minutes. Let cool completely.

Estimated time: 10 minutes

3

In a heatproof bowl set over simmering water, combine pumpkin puree, coconut cream, brown sugar, salt, cinnamon, and nutmeg. Heat until hot.

Estimated time: 5 minutes

4

Whisk egg yolks in a separate bowl. Temper yolks with a little hot pumpkin mixture, then return to the double boiler.

Estimated time: 5 minutes

5

Cook, stirring constantly, until thickened (about 4-5 minutes). Remove from heat.

Estimated time: 5 minutes

6

Dissolve gelatin in 1/4 cup cold water. Add to pumpkin mixture with mashed banana and orange zest.

Estimated time: 5 minutes

7

Let cool for 30 minutes.

Estimated time: 30 minutes

8

Whip heavy cream with sugar until stiff peaks form.

Estimated time: 10 minutes

9

Gently fold whipped cream into the pumpkin mixture.

Estimated time: 5 minutes

10

Pour into the cooled tart shell and chill for at least 2 hours.

Estimated time: 120 minutes

11

Whip remaining heavy cream with sugar and vanilla until stiff peaks form. Pipe or spread decoratively on top of the tart.

Estimated time: 10 minutes

12

Garnish with orange zest (optional). Serve chilled.

Estimated time: 5 minutes