Pumpkin Banana Mousse Pie

Votes: 5

Time: 3 hours 20 minutes
Complexity: easily
Servings: 10

Pumpkin-banana mousse pie - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Warp

2 cups crumbs whole grain graham crackers (14 crackers)
0.33 cups sugar
0.25 tsp ground cinnamon
110 g melted butter

Filling

0.5 cups of drinking cream 10%
420 gr. pumpkin puree
1 cup brown sugar
0.75 tsp salt
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg
3 very large yolks
2 tsp unflavored gelatin
1 mashed ripe banana
1 tsp grated orange zest
0.5 cup cold heavy cream
2 tablespoons of sugar

Decoration

1 cup cold heavy cream
0.25 cups sugar
0.5 tsp vanilla extract
Orange zest, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortbread cookies, bananas, cream, eggs, vanilla extract, pumpkin puree, nutmeg, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 170°C.

Combine the crushed cookies, sugar, cinnamon, and melted butter in a bowl and mix well. Pour the dough into a 12-inch tart pan with a removable bottom and press firmly into the sides and bottom of the pan. Bake for 10 minutes, then cool to room temperature.
For the fillingIn a bowl, heat the cream, pumpkin, brown sugar, salt, cinnamon, and nutmeg over a double boiler until hot, about 5 minutes.

Whisk the egg yolks in another bowl, stir in a little hot pumpkin to warm them through, then pour the egg mixture back into the bowl over the double boiler and mix well. Heat the mixture for another 4-5 minutes, stirring constantly, until it begins to thicken. The eggs should not be cooked. Remove from heat.

Dissolve the gelatin in 0.25 cups of cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Let cool.

Whip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue beating until stiff peaks form. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled crust. Let the cake chill for 2 hours or overnight.
For decorationWhip the heavy cream in the bowl of a stand mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue beating until stiff peaks form. Pipe or spoon the whipped cream onto the top, and sprinkle with orange zest, if desired. Serve cold.

Recipe pumpkin pie with apple trim.