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La Belle Cuisine
Pumpkin Banana Mousse
Barefoot Contessa Family Style:
Easy Ideas and Recipes That
Make Everyone Feel like Family
2002 by Ina Garten (Crown Publishing Group)
"I wrote this recipe for my entertaining series for
O, Oprah's magazine.
It was inspired by a pumpkin mousse that my mother had made for years
for Thanksgiving. It's lighter and much more flavorful than that cloying
old pumpkin pie. People really do go nuts for it."
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
One 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 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)
Preheat the oven to 350 degrees [F].
Combine the graham cracker crumbs, sugar, cinnamon, and melted butter
in a bowl and mix well. Pour into an 11-inch tart pan with a removable
bottom and press evenly into the sides and then the bottom. Bake for 10
minutes and then cool to room temperature.
For the filling, heat the half-and-half, pumpkin, brown sugar, salt,
cinnamon and nutmeg in a heat-proof bowl set over a pan of simmering
water until hot, about 5 minutes. Whisk the egg yolks in another bowl,
stir some of the hot pumpkin into the egg yolks to heat them, then pour
the egg mixture back into the double boiler and stir well. Heat the mixture
over the simmering water for another 4 to 5 minutes, until it begins to
thicken, stirring constantly. You don't want the eggs to scramble.
Remove from the heat.
Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin,
banana, and orange zest to the pumpkin mixture and mix well. Set aside.
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk
attachment until soft peaks form. Add the sugar and continue to whisk
until you have firm peaks. Carefully fold the whipped cream into the
pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours
For the decoration, whip the heavy cream in the bowl of an electric mixer
fitted with the whisk attachment until soft peaks form. Add the sugar and
vanilla and continue to whisk until you have firm peaks. Pipe or spoon
the whipped cream decoratively on the tart and sprinkle, if desired, with
orange zest. Serve chilled.
Southern Living Annual
Recipes Cookbook 20th
Copyright © 1998 by Oxmoor House, Inc.
“Jeannie won first prize in the dessert category of the
Celebrated Holiday Recipe Contest with this cake. It beat out more
500 other sweets. Have a taste of our Dessert of the Year.”
1 (15-1/4 ounce)
can crushed pineapple in juice, undrained
1-1/2 cups butter or margarine, softened
3 cups sugar
5 large eggs
1/2 cup lemon-lime soft drink *
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract
Pineapple Filling [recipe follows]
Cream Cheese Frosting [recipe follows]
1 (6-ounce) package frozen flaked coconut, thawed
Garnish: Fresh mint sprig [optional]
* For lemon-lime soft
drink, we used 7-Up. Its specific
level of carbonation makes the layers rise beautifully.
Grease bottom and
sides of three 9-inch round cakepans; line bottoms
with wax paper. Grease and flour wax paper.
Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved
pineapple juice for Cream Cheese Frosting, and reserve crushed pine-
apple for Pineapple Filling.
Beat butter at medium speed with an electric mixer until creamy;
gradually add sugar, beating well. Add eggs, one at a time, beating
until blended after each addition.
Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to
butter mixture alternately with juice mixture, beginning and ending with
flour. Beat at low speed until blended after each addition. Stir in the
flavorings. Pour into prepared cake pans.
Bake at 350 degrees [F] for 25 to 30 minutes or until a wooden pick
inserted in center comes out clean. Remove from pans immediately;
cool on wire racks.
Spread 3/4 cup Pineapple Filling between each cake layer; spread the
remaining filling on top of cake. Spreading to within 1/2 inch of edges
on all layers. Spread Cream Cheese Frosting on sides of cake, and pipe
border around top, if desired. Sprinkle coconut on sides and border,
and garnish, if desired. Yield: 1 (3-layer) cake.
2 cups sugar
1/4 cup cornstarch
1 cup reserved drained pineapple
1 cup water
Stir together sugar and
cornstarch in saucepan. Stir in pineapple and
water. Cook over low heat, stirring occasionally, 15 minutes or until
very thick. Cool. Yield: 3 cups.
1/2 cup butter or
1 (3-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
3 to 4 tablespoons reserved pineapple juice
Beat butter and
cream cheese at medium speed with an electric mixer
until blended. Gradually add powdered sugar, vanilla, and enough pine-
apple juice to make frosting a good spreading consistency, mixing well.
Yield: 2 cups.
Erma Jean (Jeannie) Reese
Holiday Desserts continues...
Featured Archive Recipes:
Traditional Pumpkin Pie
Pumpkin Pecan Tart
Pumpkin Cheesecake in a Gingersnap Crust
Chocolatier's Pumpkin Mousse Pie
Chocolatier's Pumpkin Squares with
White Chocolate Cream Cheese Frosting
Heirloom Pumpkin Apple Pie
Ambrosia Cake (Marcelle Bienvenu)
Coconut Cake with Divinity Frosting
Coconut Pound Cake with Lemon Curd Filling
Michele's Christmas Ambrosia Cheesecake
Gigi's Italian Cream Cake
Gigi's Pineapple Cheesecake
Christmas Lane Cake
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