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Pumpkin Banana Mousse Tart by Ina Garten

FOR THE CRUST
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
14 teaspoon ground cinnamon
1/4 pound (I stick) unsalted butter, melted

FOR THE FILLING
1/2 cup half-and-half
one I5-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)

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