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    You are in: Home / Dessert / Pumpkin Gingersnap Tiramisu Recipe
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    Pumpkin Gingersnap Tiramisu

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    45 mins

    15 mins

    mary winecoff's Note:

    I plan to make this for Thanksgiving this year and wanted to save the recipe so I wouldn't lose it. This is from November 2008 Food & Wine. Can be made ahead and frozen up to one week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened.
    2. 2
      In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
    3. 3
      In a small microwave safe bowl, microwave the Calvados with the remaining 1 Tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
    4. 4
      Arrange one third of the whole gingersnaps in a 9 by 13 by 21/2 inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu. Freeze overnight.
    5. 5
      Let the tiramisu stand at room temperature for 6 hours until thawed. Sprinkle with the remaining gingersnaps.

    Ratings & Reviews:

    • on November 29, 2008

      55

      I made this recipe for Thanksgiving this year, and it was a huge hit. The gingersnaps set off the pumpkin custard perfectly, and it wasn't too difficult to make. I was out of cornstarch, so I used minute tapioca (at a 4 to 3 ratio), but I don't think it made much difference in the end product.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Gingersnap Tiramisu

    Serving Size: 1 (219 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 404.7
     
    Calories from Fat 89
    22%
    Total Fat 9.9 g
    15%
    Saturated Fat 3.8 g
    19%
    Cholesterol 116.2 mg
    38%
    Sodium 403.8 mg
    16%
    Total Carbohydrate 72.1 g
    24%
    Dietary Fiber 1.3 g
    5%
    Sugars 36.1 g
    144%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    mascarpone

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