Ingredients Jump to Instructions ↓

  1. 3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)

  2. 2 tablespoons water

  3. 6 large egg yolks

  4. 1/4 cup plus 2 tablespoons cornstarch

  5. 1/4 teaspoon salt

  6. 1 1/2 cups plus 1 tablespoon sugar

  7. 1 quart whole milk

  8. One 15-ounce can pumpkin puree

  9. 1 tablespoon pure vanilla extract

  10. 3/4 teaspoon cinnamon

  11. 1 pound mascarpone (2 cups)

  12. 3 tablespoons Calvados or other apple brandy

  13. 1 1/4 pounds gingersnaps,

  14. 1/4 pound finely crushed

Instructions Jump to Ingredients ↑

  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.


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