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["To make crust: Preheat oven to 350u00b0.", "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."]
