BC's Pumpkin Banana Mousse Tart?

[recipe-aholic]

Has anyone tried Barefoot Contessa's Pumpkin Banana Mouse Tart from her "Family Style" cookbook? I'm wondering if I should make this for Thanksgiving. Also, how strong is the banana flavor? I really want to do something different from the standard pumpkin pie. Does anyone have any wonderful tried and true pumpkin recipes/ sugesstions for upcomming Thanksgiving? Thanks!

[knunes]

As I just posted on a pumpkin thread, I have an old Bon Appetit recipe for a Pumpkin Cheesecake that is delicious. If you're interested, I could post it next week.

[tbb113]

Sneezle posted a great pumpkin pecan pie that was excellent

[seannasad2k]

I made the banana-mousse tart a couple of years ago to see if I wanted to make it for thanksgiving. I remember thinking it was good, but my mom wasn't crazy about the banana...so I made something else.

Last year I made the Sour Cream Pumpkin Pie (http://www.epicurious.com/recipes/recipe_views/views/231014) from epicurious.com because I was ready for a change from the pie I had been making. It was delicious.

I also made the Pumpkin Chiffon Pie with Gingersnap Pecan Crust (http://www.epicurious.com/recipes/recipe_views/views/10807) a couple of years in a row. It's also delicious. I like the lighter texture of the pumpkin chiffon.

[bobmark226]

I've had a couple bad experiences with things that had banana combined with other things. I've always found the banana flavor to overwhelm everything else. For that reason, I wouldn't touch this one; I love pumpkin too much. :)

Bob

[recipe-aholic]

I think I'm in agreement with your opinion Bob about the banana; this is why I was hesitant to make this recipe. My husband does not like cheesecake, so that option is out. He does, however, love pecan pie. Perhaps I should try the pumpkin pecan pie. Thanks to all of you for your suggestions!

[recipe-aholic]

I can't seem to find the recipe for Pumpkin Pecan Pie posted by Sneezle I believe. Does anyone have this handy?

[tbb113]

I can't seem to find the recipe for Pumpkin Pecan Pie posted by Sneezle I believe. Does anyone have this handy?

here you go. I had the title wrong :o

Pumpkin Praline Pie

From Beth Ann Woodward

Ingredients for the Crust

1 cup all-purpose flour, sifted
1/2 tsp salt
1/3 cup and 1 tbsp shortening - or - 1/3 cup and 1 tbsp. lard
2 to 2 1/2 tbsp. ice water (add the extra 1/2 tbsp if it is too dry)
or store-bought refridgerated crust. Beth prefers Pillsbury

Directions

1. Pre heat oven to 375 degrees F. and use a 9-inch deep dish-glass pie plate. (**If using a metal pie pan, increase temperature to 400 degrees.)

2. With pastry blender, cut shortening into dry ingredients until mixture resembles crumbs. (It will look like cornmeal. Add ice water (it must be very cold) one tablespoon at a time, tossing lightly. Dough should be just moist enough to hold together in a ball. Make sure it is not sticky. Form into ball and refrigerate until ready to use.

3. Place dough on lightly floured surface and flatten slightly. Roll into 10-inch circle, rolling from the center out. Lay the crust gently into 9-inch deep-dish glass pie plate. Press into pan and crimp edges decoratively.



Ingredients for the Praline layer

1/2 cup pecan pieces
1/2 cup dark brown sugar
3 tbsp. softened butter

Ingredients for the Pumpkin Filling

2 large eggs
3/4 cup firmly packed dark brown sugar
1 cup canned pumpkin
1 tbsp all-purpose flour
1/4 tsp ground cloves
1/4 tsp ground mace
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup evaporated milk

Directions

1. In food processor, add pecan pieces, dark brown sugar, and butter. Process until ingredients hold together like a paste, making sure the pecans are a fine "meal." Press very firmly into bottom only of the pie crust so it will not float up during baking.

2. In mixing bowl, beat eggs until frothy with hand-mixer or standing mixer. Then with mixer on low, or stirring by hand, add in order the rest of the ingredients. Beat only until well mixed. Pour slowly into praline lined crust.

3. Bake in oven checking after 45 minutes. Cover edges of crust to prevent oven browning. Pie is done when filling is set but still slightly jiggly in center. Depending on oven 45-55 minutes total. Remove from oven and let cool on counter until room temperature. Chill in refrigerator.

4. Garnish with whipped cream and caramelized pecans, if desired. (*see recipe forc caremelized pecans below) Cut pie into eight servings and garnish each slice with a dollop of whipped cream and 2 caramelized pecan halves.



Optional (NOT): Carmelized Pecans

16 nice pecan halves
3 tbsp white granulated sugar

1. In a non-stick skillet, add pecan halves and sugar. Cook over low heat, stirring constantly. Continue stirring until sugar melts and begins to caramelize.

2. When pecans are nicely coated, remove from heat and cool.

Servings: 8

Copyright 2000, Beth Ann Woodward of Spring, Texas

[gracey]

I made this tart this weekend because I had all the ingredients on hand. I wouldn't trade my standard pumpkin pie for it, but it is a nice change with the lighter texture. The banana flavor isn't as strong as I suspected -- it is the orange zest that seems to really, really, really come through and I would cut down next time. All that said, I would make it again.

[skupe123]

This recipe is on the Stonyfield Yogurt web site, www.stonyfield.com. It's delicious, has almost no fat in it unless you use full-fat or low-fat yogurt. I bake it in a whole-wheat crust that I buy at Whole Foods. The crust is so delicious that it's not necessary to waste the time baking it yourself.

If you don't tell people it's sweet potato, they won't know the difference.

Suz