Thanksgiving deserves a finale that feels both comforting and inspired. This Pumpkin-Gingersnap Tiramisu bridges two worlds — the warm spice of autumn and the refined elegance of Italian dessert technique. Layers of pumpkin-mascarpone custard and crisp gingersnaps brushed with apple brandy transform the table’s sweet moment into something quietly extraordinary.
Imagine the mellow glow of candles, easy laughter, a dish that invites spoons rather than fork-and-knife — it’s the sweet note that lingers after the main event. Whether you’re hosting a lively crowd or a small gathering of close friends, this dessert offers ease (thanks to its make-ahead nature) and polish (thanks to its clever fusion). Let’s finish Thanksgiving on a high note.
Ingredients
3½ teaspoons unflavored gelatin (from 1½ envelopes)
2 tablespoons water
6 large egg yolks
¼ cup plus 2 tablespoons cornstarch
¼ teaspoon salt
1½ cups plus 1 tablespoon sugar
1 quart whole milk
One 15-ounce can pumpkin puree
1 tablespoon pure vanilla extract
¾ teaspoon cinnamon
1 pound mascarpone cheese (about 2 cups)
3 tablespoons Calvados or other apple brandy
1¼ pounds gingersnaps (¼ pound finely crushed)
Directions
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 9×13-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
This dessert calls for wines that bring brightness, finesse, and a little sparkle — supporting the spice, the creaminess, and the brandy heat without overwhelming. Here are four excellent Eno selections:
Scrimaglio Chardonnay NV Brut
A refined Italian sparkling Chardonnay with crisp green apple, lemon zest, white blossoms, and fine bubbles. Its clean, mineral finish lifts the buttery custard while keeping each bite light and elegant.
Pieropan Soave Classico
A beautifully balanced Soave offering almond blossom, citrus, orchard fruit, and a gentle mineral backbone. Its freshness complements the gingersnap spice and the pumpkin’s warmth with effortless harmony.
Fèlsina Chianti Colli Senesi
A mid-weight Sangiovese showing cherry, red currant, spice, and fine tannins. A surprising red option that works beautifully with the dessert’s cozy flavor profile while adding depth and contrast.
G.D. Vajra Barolo Albe
Elegant and expressive, with notes of rose petal, cherry, warm spice, and silky tannins. For those who love finishing a meal with something refined, this Barolo brings sophistication to every forkful.
A Toast to Sweet Endings
This Thanksgiving, let the dessert be more than just an after-thought — let it be a memorable final chapter. The Pumpkin-Gingersnap Tiramisu embodies the season’s warmth and elegance: rich yet balanced, nostalgic yet refined. Serve it with intention, pour your favourite glass, and raise a toast to good food, great company and the moments worth savoring.
Find these wines — and many more curated selections — available now at Eno.
