Thanksgiving always ends best with something sweet — and this year, we’re serving a dessert that bridges two worlds beautifully. Pumpkin-Gingersnap Tiramisu blends the cozy warmth of pumpkin pie with the silky sophistication of Italian tiramisu, creating a finale that’s as elegant as it is comforting.
It’s layered with spiced pumpkin-mascarpone custard, crisp gingersnap cookies brushed with apple brandy, and just enough chill to make each bite melt like velvet. The flavors feel familiar yet fresh — a modern twist on tradition that rewards every spoonful.
This is the kind of dessert that stops the table conversation, replaces it with sighs of approval, and reminds everyone why Thanksgiving is as much about joy as it is about gratitude.
The Story Behind the Dish
This festive fusion is pure genius: a marriage of Italian technique and American nostalgia. Instead of espresso and ladyfingers, gingersnaps take the stage — offering deep spice, molasses, and crunch — while the pumpkin custard brings creaminess and warmth. A hint of Calvados, a French apple brandy, adds a delicate perfume that ties everything together.
The best part? It’s a make-ahead marvel. Once frozen, the layers settle into a perfectly creamy, sliceable dessert that’s as effortless as it is impressive. By the time you serve it, the flavors have melded into harmony — soft spice, gentle sweetness, and that little spark of brandy on the finish.
Ingredients
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3½ teaspoons unflavored gelatin (from 1½ envelopes)
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2 tablespoons water
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6 large egg yolks
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¼ cup plus 2 tablespoons cornstarch
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¼ teaspoon salt
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1½ cups plus 1 tablespoon sugar
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1 quart whole milk
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One 15-ounce can pumpkin puree
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1 tablespoon pure vanilla extract
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¾ teaspoon cinnamon
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1 pound mascarpone cheese (about 2 cups)
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3 tablespoons Calvados or other apple brandy
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1¼ pounds gingersnaps (¼ pound finely crushed)
Directions
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Make the pumpkin custard.
Sprinkle gelatin over the water and let it stand for five minutes. In a large bowl, whisk the egg yolks, cornstarch, salt, and 1½ cups sugar until smooth. Heat the milk until steaming, then whisk 1 cup of it into the yolk mixture. Pour back into the saucepan and cook, stirring constantly, until thickened — about five minutes. -
Finish with flavor.
Stir in the pumpkin puree and cook for one more minute. Remove from heat and whisk in the gelatin, vanilla, cinnamon, and mascarpone. The result should be velvety and fragrant, like pumpkin pie turned into silk. -
Make the brandy syrup.
Warm the Calvados and remaining tablespoon of sugar in the microwave for 10 seconds, just enough to dissolve the sugar and release the brandy’s aroma. -
Assemble the tiramisu.
Arrange one-third of the gingersnaps in a 9x13-inch dish. Brush lightly with Calvados syrup, then spread one-third of the custard over the top. Repeat twice more, finishing with custard. Sprinkle half the crushed gingersnaps on top, press plastic wrap directly against the surface, and freeze overnight. -
Thaw and serve.
Let the tiramisu thaw at room temperature for about six hours, or overnight in the refrigerator. Before serving, top with the remaining crushed gingersnaps for a bit of crunch.
Notes from Our Kitchen
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Make it ahead. This dessert freezes beautifully — perfect for stress-free entertaining.
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Choose your spirit. Calvados brings a touch of orchard fruit, but bourbon or dark rum add their own cozy twist.
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Serve chilled, not frozen. The custard is best when creamy and cool, not icy.
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A little goes a long way. It’s rich, so serve small slices — with a glass of something sparkling nearby.
Perfect Pairings
A dessert this elegant deserves wines that balance its sweetness and spice with brightness and finesse. Here are four bottles that complement it beautifully:
Collalbrigo Brut Prosecco DOCG
A classic Italian sparkler that lifts the richness of the mascarpone with lively bubbles and crisp apple notes. Its gentle sweetness and freshness make it an ideal match for creamy desserts and cozy gatherings alike.
Balestri Valda Soave Classico
This Soave’s delicate almond, citrus, and floral tones mirror the tiramisu’s subtle spice and silky texture. Its mineral backbone cuts through the custard’s sweetness, offering a refined, refreshing counterpoint.
Lorenzo Melani Rosso di Montalcino
A red for the adventurous dessert lover. Bright cherry, baking spice, and fine tannins meet the gingersnap’s spice and the brandy’s warmth in perfect harmony. A surprising yet satisfying way to finish a meal.
Terre Rubine Barolo
Deep and contemplative, this Barolo’s notes of dried rose, cocoa, and dark cherry bring sophistication to dessert. It’s indulgent, elegant, and the kind of pairing that lingers long after the plates are cleared.
A Toast to Sweet Endings
This Thanksgiving, finish your feast with something unexpected — a dessert that bridges continents and traditions in every bite. Pumpkin-Gingersnap Tiramisu captures the spirit of the season: rich, familiar, and joyfully shared.
Serve it chilled, pour a glass of something special, and let the evening end as it should — with sweetness, laughter, and a toast to the moments that matter most.
Find these bottles and more at your local Vinodivino.
