November is here and Thanksgiving is just around the corner. This has me thinking about pie of course! Growing up I hated most pies and especially pumpkin and pecan. Now I love them both! Another favorite pumpkin dessert are my Loaded Pumpkin Blondies. Make those if you haven’t! I have been very excited to share this Pumpkin Banana Mousse Pie with y’all. I tore it out of a magazine over 10 years ago and have made a few changes to it that I love. I just can’t leave recipes alone! This pie is so unique and is definitely on my list of favorites. Think of it as a fancied up version of a pumpkin pie. The holidays are the perfect time for fancy!
This pie was originally a tart but I don’t own a tart pan and think that a pie is much more universal. I changed the crust recipe to fit a pie better and it’s a perfect, classic graham cracker crust.
Double Boiler Method
If you’ve never made a double boiler, don’t panic. It’s so so easy to do! This is also a great cooking skill to learn especially if you ever want to melt chocolate the right way instead of scorching it in the microwave. Just fill a medium-sized sauce pan with water about 1/3 of the way then heat to a simmer. Next, just place a metal or other heat-proof bowl on top and VOILA, you have yourself a double boiler. It is a gentle cooking method that is a must with this yummy mousse filling.
Making the Filling
After the double boiler is going, you start the pumpkin filling. It is a little more involved than a traditional pumpkin pie because you’re going to create a light, fluffy luxurious texture that is SO much better.
Also, you get to practice another essential cooking skill with this Pumpkin Banana Mousse Pie which is tempering. If you’ve never heard of it, tempering is a technique used to blend raw eggs into hot mixtures. If you just added the eggs directly to the hot pumpkin mixture, you’d scramble the eggs and well, that would be disgusting. Yuck! You have to prepare the eggs by adding a little of the hot mixture to them first. This will warm them up slightly so they aren’t shocked (and cooked) when adding them to the main, hot mixture.
One of the things that makes this so light and fluffy is the addition of gelatin. It gives it the light, mousse texture! Also, I love how the banana add a rich sweetness but doesn’t overpower the pumpkin flavor. The orange zest is just the right amount to add some brightness to the filling.
Once the pumpkin filling is complete, there’s one more step. Just whip up some real whipped cream and fold it into the pumpkin mixture to finish it off and lighten everything up. Next, pour into the crust and let it get happy in the fridge for at least 2 hours then enjoy.
Pumpkin Banana Mousse Pie – Perfect for the Holidays
This deliciously unique pie is the perfect make-ahead dessert for Thanksgiving. With flavors like cardamom, orange zest, and banana, your family and friends are going to be saying, “What IS this pumpkin pie? I need the recipe!” I love recipes that leave everyone happy but also curious about unexpected flavors. I think if I had tried this version as a child, I would have loved pumpkin pie because of the texture difference. My Pumpkin Banana Mousse Pie is light, fluffy, and simply delightful. Prepare to add a new favorite pie to your list. You have a list don’t you?!?
Sponsored post for Lee’s Marketplace. Items on sale the week of November 10-16: Graham crackers, sugar, brown sugar, cinnamon, nutmeg, butter, canned pumpkin, eggs, heavy cream
Pumpkin Banana Mousse Pie
For the crust:
- 1 1/2 cups graham cracker crumbs, (about 14 crackers)
- 1/3 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 6 tablespoons butter, melted
For the filling:
- 1/2 cup half-and-half
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar, packed
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cardamom
- 3 large egg yolks
- 2 teaspoons unflavored gelatin
- 1/4 cup cold water
- 1 ripe banana, mashed well
- 1/4 teaspoon orange zest
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
- Whipped cream
- Preheat oven to 350°.
- To a medium bowl, add graham cracker crumbs, sugar, cinnamon and melted butter. Combine well then press into the bottom of a 9-inch pie dish along the bottom and up the sides. Place in oven and bake for 10 minutes. Set aside to cool.
- For the filling, make a "double boiler" by placing a heat proof bowl over a saucepan of simmering water. Make sure the water doesn't touch the bottom of the bowl.
- Add half-and-half, pumpkin, brown sugar, salt, cinnamon, nutmeg and cardamom to the bowl and stir to combine and until hot, about 5 minutes.
- In another bowl, whisk the egg yolks. Stir 1-2 tablespoons of the pumpkin filling into the eggs to heat them (tempering). Then quickly whisk the egg mixture into the bowl with the hot pumpkin mixture.
- Continue whisking for 4-5 minutes or until mixture is thickened. Remove from heat.
- Dissolve the gelatin in 1/4 cup cold water. Whisk the gelatin into the (still hot) pumpkin mixture. Then add banana and orange zest and stir to combine. Set aside to cool.
- Whip the heavy cream with an electric mixer (hand or stand) until soft peaks form. Add sugar and continue whipping until firm peaks form. Fold the whipped cream into the cooled pumpkin mixture then pour into the pie crust. Chill for at least 2 hours or overnight.
- Serve with additional whipped cream.
- If you can’t find cardamom or need to omit, replace with ground cloves.