Pumpkin Banana Mousse Tart with Gluten Free Shortbread Cookie Crust

October 16, 2014

A twist on the classic pumpkin pie and the perfect combination of flavors!

1/2 cup half and half
1 can pumpkin puree
1 cup light brown sugar (lightly packed)
3/4 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 Large eggs
1 packet unflavored gelatin (found in jello or baking section of grocery store)
1 Medium ripe banana (mashed well)
1/2 teaspoon orange zest
1/2 cup heavy cream (cold)
2 tablespoons sugar
1 tart shell

Heat the half and half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat proof bowl set over a large pan with simmering water in it until the mixture is hot. About 5 minutes. Step 2 Whisk egg...
See the full directions on my site

Nutritions

Calories
186

Sodium
673mg
28% DV

Fat
7g
11% DV

Protein
3g
6% DV

Carbs
31g
10% DV

Fiber
2g
9% DV