Recipes Desserts Custards, Puddings & Mousse Flan & Custard Pumpkin-Gingersnap Tiramisù 3.0 (683) 3 Reviews Pumpkin pie meets tiramisu, with layers of pumpkin-mascarpone custard and gingersnaps brushed with Calvados syrup. In the freezer, the flavors and textures meld to form a deliciously creamy dessert.Plus: Ultimate Thanksgiving GuideMore Frozen Desserts By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on January 3, 2020 Rate PRINT Share Trending Videos Close this video player Photo: © Lucy Schaeffer Total Time: 45 mins Yield: 12 Ingredients 3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes) 2 tablespoons water 6 large egg yolks 1/4 cup plus 2 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups plus 1 tablespoon sugar 1 quart whole milk One 15-ounce can pumpkin puree 1 tablespoon pure vanilla extract 3/4 teaspoon cinnamon 1 pound mascarpone (2 cups) 3 tablespoons Calvados or other apple brandy 1 1/4 pounds gingersnaps, 1/4 pound finely crushed Directions 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. 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. 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. Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-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 tiramisù. Freeze overnight. Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve. Make Ahead The pumpkin tiramisù can be frozen for up to 1 week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator. Originally appeared: November 2008 Rate It Print