| Level: | Easy |
| Total: | 5 hr 10 min |
| Active: | 50 min |
| Yield: | 8 to 10 servings |
Ingredients
- 5 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup bourbon
- 1/2 pound mascarpone cheese, at room temperature
- One 15-ounce can pumpkin puree
- 1 cup whipping cream
- 1/2 cup loosely packed brown sugar
- 3 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons instant espresso
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 94 store-bought ladyfingers
- One 3-ounce square semisweet chocolate, for grating
- 36 crushed gingersnap cookies (1 1/2 cups total)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 832 |
| Total Fat | 32 g |
| Saturated Fat | 15 g |
| Carbohydrates | 115 g |
| Dietary Fiber | 4 g |
| Sugar | 35 g |
| Protein | 16 g |
| Cholesterol | 372 mg |
| Sodium | 382 mg |
Reviews
Amazing was a hit with the entire family!! Will definitely be making again
Magnificent! A repeat request from my mother in law for Thanksgiving dessert.
Instead of a 9×13 pan, I assembled into mini loaf pans. Used 48 ladyfingers dunked in syrup. Substituted cold coffee for the bourbon and instant decaf for the espresso. Watch the video to ensure the custard is done correctly.
Excellent. Will definitely make again. Followed the recipe exactly however there was not enough syrup. I made another half batch and it was exactly enough. 96 lady fingers were too many. The packages I purchased were 24/package. I would only buy 3 packages next time as we didn’t even use the whole third package.
We loved the dessert! I followed other reviews and dunked the lady fingers in the coffee mixture for a second. The filling is great!
Excellent!!! My whole family loved it and I will definitely be making this recipe again! I followed the recipe for the most part except I dipped the ladyfingers in the espresso syrup for a few seconds. I also turned them to ensure they were fully coated, but not soggy. The pumpkin filling was so delicious! My family like this dessert because it was very flavorful, but not too sweet. I would not hesitate to try this recipe – it is definitely worth it. Another great recipe from Ree – thank you!!!
I’ve made so many of PW’s recipes successfully but this was terrible. Sorry, but it was ♀️
I have not made this but it looks great. As a former pastry chef I can give you some hints. You do not have to add the alcohol. Just leave it out if you want. I read reviews that it was dry and from the video I see why. Dunk your lady fingers into the espresso liquid. Don’t soak, just dunk and put in pan. If you don’t want the alcohol in the custard, add it to the espresso mixture. Change the liquor if you want, do Kailua, Irish cream or rum.
Phenomenal!!! I did read many of the reviews and was a bit leery before making this recipe. But I thought, “How can this be bad with such wonderful ingredients?” I read all the reviews and watched her video. Instead of sprinkling the coffee sauce into the lady fingers, I made an 8 cup pot of very strong coffee and let it cool. To that I added the sauce ingredients and soaked each ladyfinger in it for 10-20 seconds. The dessert was AMAZING. It was so wonderful. Almost wanted to add a few spoonfuls more bourbon next time! Urging folks to please try. If you are a foodie and love pumpkin with a hint of bourbon you will be so happy. Creamy, delicious and perfectly spiced.
Friends, please give this another try! I made it for Thanksgiving with a few tweaks and I am so happy with how it came out. Main changes were to the syrup (I didn’t make a syrup) and cream. For the filling/cream, I used 4 egg yolks instead of 5 and substituted half and half for heavy cream. I also added a couple of tablespoons of whipped cream cheese to supplement the mascarpone, and mixed in the spices into the cream instead of the coffee.
I left the bourbon out of the cream and instead added about a 1/4 cup of whiskey (dark rum or bourbon will also work, or go non-alcoholic!) to about 5-6 cups of unsweetened, cooled espresso.
Assembly was the same except for dunking the lady fingers in the espresso instead of pouring a syrup.
I hope this helps!
Assembly was the same except for dunking the lady fingers in the espresso instead of pouring a syrup.
I hope this helps!
Oh the disappointment. Never before have I not loved one of her recipes. I regret not making something else. This was very labor intensive (made espresso syrup on Tuesday and rest on Wednesday). Based on reviews I increased the sugars and added a little pumpkin pie spice to the pumpkin. Making ahead was smart because on Wednesday the bourbon was overpowering but it mellowed by Thursday. Nevertheless, it was a disappointment to most everyone at my house. There are many flavors and complex layers of flavors. So only a few people like it, and that was the people with the most Sophisticated palates. It also made a ton and I was serving it in a trifle dish so I didn’t need nearly the amount of lady fingers. All that to say, waste of time and money, and most of it was tossed.