PUMPKIN-BANANA MOUSSE TART

Steps:

• To make crust: Preheat oven to 350°.
• Combine graham cracker crumbs, sugar, cinnamon and margarine in a bowl and mix well.
• Spoon into an 11-inch round (or 9"x11" rectangular) tart pan and press evenly onto sides and bottom.
• Bake 10 minutes; remove from oven and cool to room temperature on a wire rack.
• To make filling: Heat the fat-free half-and-half, pumpkin, brown sugar, salt, cinnamon and nutmeg in a double boiler (or a heatproof bowl over simmering water) until hot, about 5 minutes.
• In another bowl, whisk the egg yolks and Egg Beaters.
• Stir half of the pumpkin mixture into the eggs, then pour the egg-pumpkin mixture back into the top of the double boiler and stir well.
• Heat over simmering water for another 4 to 5 minutes, until the mixture begins to thicken, stirring constantly.
• Dissolve the gelatin in 1/4 cup cold water.
• Remove the pumpkin mixture from the heat and add the gelatin, banana and orange zest.
• Mix well.
• Set aside to cool.
• Fold the fat-free whipped topping into the pumpkin mixture (flavor whipped topping with 1 teaspoon of vanilla, if desired).
• Carefully pour into the cooled tart shell and chill for 2 hours or overnight.
• To prepare garnish: If desired, add 1 teaspoon of vanilla and 1/2 teaspoon of orange zest to the fat-free whipped topping.
• Remove tart from refrigerator; using a pastry bag or small spoon, decorate edge of the tart with whipped topping.
• Sprinkle with extra orange zest if desired.
• Serve immediately.