1

Preheat oven to 350°F.

2

Prepare crust: Combine crust ingredients in a bowl and mix well. Pour into an 11-inch tart pan with a removeable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

3

Prepare filling: Set heat proof bowl over a pan of simmering water. Add half & half, pumpkin, brown sugar, salt, cinnamon, and nutmeg to bowl. Whisk until mixture becomes hot, about 5 minutes.

4

Whisk egg yolks in a separate bowl. Stir a spoonful of the hot pumpkin into the egg yolks to heat them. Then stir in another spoonful. Keep adding spoonfuls until the egg mixture becomes warmed. Scrape the pumpkin/egg mixture back into the heated bowl 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 heat.

5

Dissolve gelatin in ¼ cup of cold water. Add the dissolved gelatin, banana and orange zest to the pumpkin mixture and mix well. Set aside to cool.

6

Whip 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 or overnight.

7

For the topping: 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.