PUMPKIN TIRAMISU
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the pie filling: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Find a heatproof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
- Put the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the bourbon and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 5 minutes. Remove from the heat, then cover with plastic wrap and refrigerate until cool, 20 to 25 minutes.
- Place the mascarpone cheese and pumpkin puree in a bowl and stir until smooth. Combine the whipping cream, brown sugar, vanilla and cinnamon in a separate mixing bowl and whip until not quite stiff. Add the mascarpone and pumpkin mixture to the whipped cream mixture, followed by the chilled egg mixture. Fold gently until mixed well. Cover with plastic wrap and refrigerate for 1 hour.
- For the pumpkin pie espresso syrup: Bring 1 1/2 cups water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso, then stir until dissolved. Add the brown sugar, cinnamon and nutmeg and stir until the sugar has dissolved completely, 1 to 2 minutes. Set aside.
- To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch pan, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Plop a third of the chilled mascarpone/pumpkin mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate and sprinkle over 1/2 cup of the crushed gingersnaps.
- Repeat the process 2 more times, finishing with the crushed gingersnaps. Cover and refrigerate for 3 hours or up to overnight before serving. This will allow for more moisture to soften the cookies and for the whole mixture to meld together. The tiramisu is best consumed within 24 to 36 hours after assembling, as the components will begin to break down and become soupy.
SUPER-SIMPLE PUMPKIN TIRAMISU
This needs to set up overnight, so start one day ahead.
Categories Thanksgiving Dessert Bon Appétit Milk/Cream Rum No-Cook Spice Pumpkin Fall Chill Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield 8 servings
Number Of Ingredients 8
Steps:
- Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
- Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.
- Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
- To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.
PUMPKIN GINGERSNAP TIRAMISU
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.
Provided by mary winecoff
Categories Gelatin
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- 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 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.
- Let the tiramisu stand at room temperature for 6 hours until thawed. Sprinkle with the remaining gingersnaps.
PUMPKIN-CHOCOLATE TIRAMISU
This holiday, revamp the classic Italian standout by adding pumpkin puree to the mix. You can serve the dessert on the same day it's made, but it's best when refrigerated overnight.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, confectioners' sugar, and 2 tablespoons liqueur; whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.
- In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth. Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 3 tablespoons liqueur.
- Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.
Nutrition Facts : Calories 677 g, Fat 46 g, Fiber 3 g, Protein 11 g
PUMPKIN TIRAMISU
This seasonal version of Tiramisu is an incredibly delicious alternative to pumpkin pie - and no baking or stove!! Simply mix pure pumpkin with mascarpone, whipped cream, some sugar and spice and Eagle Brand. Spread between layers of lady fingers and garnish with gingersnap crumbs.
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- In food processor mix pumpkin and mascarpone until smooth. Add sugar and process until smooth. Mix in sweetened condensed milk, cinnamon, ginger and nutmeg. Transfer to large bowl.
- In another bowl, use electric mixer to beat whipping cream and cream of tartar until soft peaks form. With rubber spatula, stir 1/4 of whipped cream into pumpkin mixture. Gently fold in remaining whipped cream.
- Tightly line bottom of 9x13-inch pan with ladyfingers, flat side down. Spread half of pumpkin mixture evenly over ladyfingers. Repeat with one more layer of ladyfingers and remaining pumpkin mixture. Cover and chill at least 8 hours or overnight.
- GARNISH: Finely grind gingersnaps biscuits in food processor; sprinkle even over top.
- NOTES: Ladyfingers sold in supermarkets are often the fresh variety, which are soft.
Nutrition Facts : Calories 251.8, Fat 14.7, SaturatedFat 8.9, Cholesterol 62, Sodium 84.2, Carbohydrate 27.9, Fiber 0.3, Sugar 22, Protein 3.3
GINGERSNAP-PUMPKIN DESSERT
I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.
Nutrition Facts : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 4g fiber), Protein 6g protein.
More about "pumpkin gingersnap tiramisÙ recipes"
PUMPKIN-GINGERSNAP TIRAMISU RECIPE - GRACE PARISI
From foodandwine.com
3/5 (679)Category Flan + CustardServings 12Total Time 45 mins
- 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.
PUMPKIN-GINGERSNAP TIRAMISù RECIPE - COOK.ME RECIPES
From cook.me
Cuisine American, ItalianTotal Time 6 hrs 20 minsServings 12Calories 540 per serving
PUMPKIN-GINGERSNAP TIRAMISU RECIPE - GRACE PARISI | FOOD & WINE
From mastercook.com
PUMPKIN TIRAMISU WITH MASCARPONE - CHAMPAGNE TASTES®
From champagne-tastes.com
GINGERSNAP TIRAMISU - THEBASILSPRIGKITCHEN.COM
From thebasilsprigkitchen.com
PUMPKIN-GINGERSNAP TIRAMISU | KATHY STOUT | COPY ME THAT
From copymethat.com
PUMPKIN GINGERSNAP TIRAMISU – TWO SISTERS RECIPE COLLECTION
From twosistersrecipes.net
PUMPKIN-GINGERSNAP TIRAMISù - BEILAGE REZEPTE
From fooddiez.de
PUMPKIN-GINGERSNAP TIRAMISU RECIPE | RECIPE | THANKSGIVING …
From pinterest.ca
PUMPKIN GINGERSNAP TIRAMISU – TALES AND TRAVEL
From talesandtravel.com
PUMPKIN-GINGERSNAP TIRAMISù | THANKSGIVING DESSERTS PUMPKIN ...
From pinterest.se
PUMPKIN-GINGERSNAP TIRAMISù RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PUMPKIN-GINGERSNAP TIRAMISù RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
PUMPKIN AND GINGER TIRAMISU - E.D.SMITH®
From edsmith.com
THANKSGIVING RECIPE: PUMPKIN-GINGERSNAP TIRAMISU RECIPE
From partiesthatcook.com
MAPLE PUMPKIN GINGERSNAP TIRAMISU TRIFLE - HOW SWEET EATS
From howsweeteats.com
PUMPKIN TIRAMISU — PUNCHFORK
From punchfork.com
PUMPKIN TIRAMISU | RICARDO
From ricardocuisine.com
TIRAMISU RECIPES | FOOD & WINE
From foodandwine.com
VEGAN PUMPKIN GINGERSNAP TIRAMISU - CONNOISSEURUS VEG
From connoisseurusveg.com
PUMPKIN-GINGERSNAP TIRAMISU RECIPE | RECIPE | SAVOURY CAKE, …
From pinterest.com
PUMPKIN-GINGERSNAP TIRAMISù RECIPE : RECIPESCOOKME
From reddit.com
PUMPKIN TIRAMISU - ITALIAN FOOD FOREVER
From italianfoodforever.com
PUMPKIN TIRAMISU | BETTER HOMES & GARDENS
From bhg.com
PUMPKIN GINGERSNAP TIRAMISU FOOD- WIKIFOODHUB
From wikifoodhub.com
PUMPKIN GINGERSNAP COOKIES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
VEGAN PUMPKIN TIRAMISU RECIPE - EASY RECIPES
From recipegoulash.cc
HOW TO MAKE PUMPKIN TIRAMISU: A TASTY FALL TWIST ON A CLASSIC
From tasteofhome.com
HERE’S EVERY PUMPKIN RECIPE YOU’LL EVER NEED
From msn.com
QUICK COOK: MAKE A PUMPKIN-GINGERSNAP TIRAMISU FOR THE HOLIDAYS
From mercurynews.com
PUMPKIN SPICE TIRAMISU - EASY AND DELICIOUS RECIPES
From spicedblog.com
PUMPKIN-GINGERSNAP TIRAMISU RECIPE - FOOD NEWS
From foodnewsnews.com
PUMPKIN-GINGERSNAP TIRAMISU RECIPE | RECIPE | THANKSGIVING …
From pinterest.co.uk
VEGAN PUMPKIN PIE - MSN.COM
From msn.com
REE DRUMMOND'S PUMPKIN TIRAMISU IS THE PERFECT PIONEER WOMAN …
From closernewsweekly.com
PUMPKIN GINGERSNAP TIRAMISU | FOOD, BAKING, GOOD FOOD
From pinterest.com
39 DELICIOUS VEGAN SUPER BOWL RECIPE IDEAS
From betra.chesta.com
75 EASY PUMPKIN DESSERT RECIPES - SWEET FALL PUMPKIN DESSERTS
From dfarq.mooo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #gelatin #desserts #fruit #european #fall #holiday-event #italian #seasonal
You'll also love