- 3 ½ tsp Gelatinunflavored, from 1 ½ envelopes
- 2 tbsp Water
- 6 Egg yolkslarge
- ¼ cup Cornstarchplus 2 tbsp
- ¼ tsp Salt
- 1 ½ cups Sugarplus 1 tbsp
- 1 quart Whole milk
- 1 (15-oz) can Pumpkin puree
- 1 tbsp Vanilla extractpure
- ¾ tsp Cinnamon
- 1 lb (2 cups) Mascarpone
- 3 tbsp Calvadosor other apple brandy
- 1 lb Gingersnaps
- ¼ lb Gingersnapsfinely crushed
Pumpkin-Gingersnap Tiramisù
Pumpkin-Gingersnap Tiramisù is a really great dessert to make for your next dinner party. Your guests will love it and it is so easy to prepare in advance. You can make it a few days or even a couple of weeks in advance and store it in the freezer until you are ready to eat. Just remember to defrost fully before serving!
Start by making the pumpkin custard mixture. Heat sugar and Calvados. Start layering up the tiramisu starting with whole gingersnaps brushed with the Calvados mixture. Spoon the pumpkin custard on top of the gingersnaps. Repeat until the tiramisu has 3 layers. Top with half of the crushed gingersnaps and freeze until you are ready to serve. Once defrosted, top with the remaining gingersnaps.
To make Pumpkin-Gingersnap Tiramisù, you will need the following ingredients:
Steps to make Pumpkin-Gingersnap Tiramisù
1 | Prepare gelatin | 5 |
Place 2 tablespoons of water In a small bowl. Sprinkle 3 ½ tablespoons of gelatin over the water. Leave to stand for 5 minutes. | ||
2 | Mix the dry ingredients | 2 |
Place 6 egg yolks, ¼ cup of cornstarch, ¼ teaspoon of salt and 1 ½ cups of the sugar in a large bowl and whisk until incorporated. | ||
3 | Heat milk | 7 |
Heat 1 quart of milk in a saucepan until just steaming. Whisk 1 cup of the heated milk into the whisked egg yolk mixture. Pour the remaining mixture into the saucepan with the milk. Bring to a boil over moderate heat, while whisking constantly for about 5 minutes until thick. | ||
4 | Add the pumpkin puree | 1 |
Mix in the pumpkin puree and continue to cook, while whisking for 1 minute. Remove the saucepan from the heat and whisk in the gelatin mixture, 1 tablespoon of vanilla and ¾ teaspoon of cinnamon. | ||
5 | Whisk in the mascarpone | 2 |
Whisk 1 pound of mascarpone cheese into the mixture. | ||
6 | Heat sugar and Calvados | |
Place the Calvados and the remaining 1 tablespoon of sugar in a microwaveable bowl and heat in the microwave on high for 10 seconds, until the sugar is just dissolved. | ||
7 | Layer the tiramisu | 3 |
Place ⅓ of the whole ginger snap biscuits in a 9 x13 inch baking dish. Brush some of the Calvados mixture over the gingersnaps. Spoon ⅓ of the pumpkin custard on top. Repeat the layers two more times with the remaining whole ginger snap biscuits, Calvados and custard. | ||
8 | Top with crushed gingersnaps | 6h |
Top the tiramisu with half of the crushed gingersnaps. Cover with plastic wrap pressed directly on to the top of the tiramisù. Place the dessert in the freezer overnight. | ||
9 | Defrost and serve | |
When you wish to eat the tiramisù, remove it from the freezer and leave stand at room temperature for around 6 hours, until fully thawed. Sprinkle the remaining crushed gingersnaps on top. Serve and enjoy! | ||
Recipe Reviews
Lots of stuff going on in this recipe gonna try it out tonight.
It's kinda expensive to make and takes a long time but does taste good
Perfect dessert when you're stressed out and goes great with some caramel coffee or tea too.
I recommend leaving it in the fridge overnight it taste way better when left to cool for a long period of time and the texture will be sponge like.
6 hours is just insane for a tiramisu...
Lovely dessert had it yesterday thanks so much for sharing.
Go easy on the salt and dont add or minus anything even if you think just by looking at it, its too much, i assure you its not!!
Far too diffcult for me sadly id put this in the hard difficulty not medium
I have no idea what the calvados thing is and i dont know what to buy i live in czecha.
Huge crowd pleaser for sure made this the other night for the family and it was devoured in under an hour! I made like three too!
Can I add chcoolate chips some how to this?
Made my pumpkin puree from scratch so that added an extra 3 hours but worth it.
Not too shabby but it's easy to overkill on the cinnamon becareful.
kay so I made this yesterday with my husband after trying out the lemon tiramisu (which was WAY too zesty for a dessert) and it not turning out to be so good..this on the other hand had such a perfect texture and flavor when eaten cold its like taking a bite of heaven! The pumpkin in it isn't overwhelming and the cake itself melts in your mouth, basically a 5 star dessert you can make from home so 5 stars from both of us!
This is honestly one of my favorite websites to come to for meals everything just taste fantastic and is so simple to make!
Loved this recipe so much! My mom could barely believe its vegetarian too lol.
Easy, affordable and delicious thx.
Italian again! i'm on an italian spree tonight and bookmarking EVERYTHING that looks scrumptious.
Went with almond milk instead of whole milk left a really good aftertaste.
Jelena is back with the top tier desserts againnn yasss queen!!!
Well done! Verified!
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