Pumpkin-Gingersnap Tiramisù

Pumpkin pie meets tiramisù, 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.

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  • Total Time:
  • Servings: 12
  • Time(Other): Plus overnight chilling and thawing


  • 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

How to make this recipe

  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. 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.

  2. 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.

  3. 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.

  4. 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.

Contributed By Photo © Lucy Schaeffer Published November 2008

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Aggregate Rating value: 3

Review Count: 683

Worst Rating: 0

Best Rating: 5

Author Name: @BlueQuill

Review Body: I used to not like this kind but with your recipe, it taste amazing!! My sister made this today and it was very delicious!

Review Rating: 5

Date Published: 2016-07-10

Author Name: @CyanPin

Review Body: I will definitely be making this but with less sugar.

Review Rating: 4

Date Published: 2016-07-10

Author Name: Matteo Ruolo

Review Body: Good 

Review Rating: 5

Date Published: 2016-06-28

Author Name: @BlueFish

Review Body: How I wish I had enough money to buy all ingredients! Awesome recipe!

Review Rating: 4

Date Published: 2016-07-09

Author Name: @GoldAnchor

Review Body: I have one question, doesn't Tiramisu have rum on it because I've always knew this in all recipes I've found.

Review Rating: 4

Date Published: 2016-07-09

Author Name: Baztheblue

Review Body: I haven't eaten pumpkin in my whole life. I wonder how the taste like.. 

Review Rating: 3

Date Published: 2016-07-09