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1
Preheat the oven to 350 degrees F.
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2
Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well.
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3
Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom.
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4
Bake for 10 minutes and then cool to room temperature.
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5
For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes.
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6
Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well.
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7
Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly.
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8
You don't want the eggs to scramble.
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9
Remove from the heat.
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10
Dissolve the gelatin in 1/4 cup cold water.
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11
Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well.
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12
Set aside to cool.
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13
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.
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14
Add the sugar and continue to whisk until you have firm peaks.
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15
Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell.
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16
Chill for 2 hours or overnight.
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17
For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.
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18
Add the sugar and vanilla and continue to whisk until you have firm peaks.
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19
Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest.
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20
Serve chilled.
