Pumpkin Gingersnap Tiramisu

Nothing screams November like pumpkin and ginger, so what better than a pumpkin gingersnap tiramisu to bring to Thanksgiving dinner?  I love tiramisu, and I will say this recipe was very good, but it wasn’t as amazing as I expected. I didn’t follow the directions exactly, which is maybe why it wasn’t amazing. First, I didn’t freeze the dish overnight, I misread the directions and instead refrigerated it. Maybe freezing would’ve kept the gingersnaps from becoming too soft/mushy? Second, I kept forgetting to spread the apple brandy syrup over the gingersnaps for each layer. Whoops! It’s OK, I made up for the lack of alcohol in the dessert the day of…

Either way, it was still delicious and chock full of pumpkin and gingersnap flavors. Ohhhhhh SNAP! Had to say that.


I found this recipe on Food and Wine, it was even “perfected in the test kitchen”. After reading comments, I had some of the same ones when I used the recipe. It turned out tasting great. I would consider trying it without the gelatin though because later on it became really thick and custardy. I like my tiramisu just a tad thicker than pudding, but not as thick as a jello custard (whatever love child jello and custard would create).

Here’s the recipe:

Pumpkin Gingersnap Tiramisu

Yield:  one 9×13 pan


  • 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 apple brandy


  1. In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes.
  2. 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.DSC_1526_web
  3. 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. It should get thick like the first photo. DSC_1529_web
  4. Whisk in the pumpkin puree and cook, whisking, for 1 minute.DSC_1530_web
  5. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
  6. In a small microwave-safe bowl, microwave the apple brandy with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
  7. 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 apple brandy and top with one-third of the pumpkin custard. DSC_1533_webDSC_1534_webRepeat the layering twice more with the remaining whole gingersnaps, apple brandy and custard. DSC_1535_webSprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. DSC_1539_webFreeze overnight.
  8. Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve.

Click to Print Pumpkin Gingersnap Tiramisu Recipe

I can’t find where my photo is of an actual slice of tiramisu! But I did get a photo of when we took the first piece out…


Yum, check out those layers of gingersnaps and pumpkin. Happy Pumpgiving!



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