Ingredients
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CRUST
2 cups low-fat graham crackers, crumbs
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
8 tablespoons margarine
FILLING
1/2 cup fat-free half-and-half
1 (15 ounce) can pumpkin
1 cup light brown sugar, loosely packed
salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 extra large egg yolks, plus
1 carton Egg Beaters egg substitute
1 package plain gelatin powder
1 ripe banana, finely mashed
1/2 teaspoon grated orange zest
1/2 cup fat-free whipped topping
1 teaspoon vanilla extract
GARNISH
1 cup fat-free whipped topping
Preparation
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To make crust: Preheat oven to 350\u00b0.
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.
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