Spiced Pumpkin Tiramisu Food

PUMPKIN TIRAMISU

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

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.

SPICED PUMPKIN PIE WITH MOLASSES RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 425 F/220 C/Gas 7.
• Prepare the pastry for your pie and fit it into the pie plate . Keep the pastry chilled in the refrigerator if you won't be filling it immediately.
• Combine the canned pumpkin, brown sugar, salt, cinnamon, ginger, and molasses; beat to blend. Blend in the beaten eggs and the milk until the mixture is smooth and well blended.
• Pour the mixture into the prepared pie shell. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 F/180 C/Gas 4​ and bake for 35 to 45 minutes longer, or until the center of the pie is set. A knife inserted in the center of the custard should come out clean.
• Top each serving of the pie with whipped cream and a sprinkling of cinnamon-sugar.

PUMPKIN TIRAMISU

Steps:

• In a medium mixing bowl, beat together the pumpkin puree, cream cheese, brown sugar and pumpkin pie spice. In a separate bowl, beat the heavy cream with the granulated sugar and vanilla to medium peaks. Fold three-quarters of the whipped cream into the pumpkin mixture.
• To assemble: In a small bowl, combine the tea with the orange juice and spiced rum if using. Slice the ladyfingers in half. Dip 2 ladyfingers halves into the tea mixture and place in a single layer on the bottom of a dessert glass. Top with about 1/4 cup of the pumpkin mixture. Repeat with another layer of soaked ladyfingers and another layer of the pumpkin mixture. Top with a dollop of whipped cream. Repeat with the remaining glasses and ingredients. Place in the refrigerator until ready to serve. Just be for you serve, garnish each tiramisu with 2 ladyfinger halves.

SPICED PUMPKIN TIRAMISU TRIFLE

Steps:

• Place the mascarpone in a large bowl and beat at low speed, 30 seconds.
• Add the pumpkin pure and vanilla, and continue beating until incorporated, about 30 seconds more.
• Incorporate the powdered sugar and spices, and continue beating at low speed to combine. Try and adjust to your taste (You may wish to add more powdered sugar, spices, and even a little more pumpkin pure).
• In a medium bowl combine the coffee and rum (Try other kinds of alcohol like amaretto or kahlua - it should be even more interesting!)
• Take a large trifle bowl (or any other deep bowl) and place some mascarpone cream on the bottom.
• Dip one cookie in the coffee and place in the bowl. If you like a drier version, dip a cookie for a second, if you prefer a moister version (like this one), keep it in the coffee for longer time. Personally, we like tiramisu/trifle very moist, so I dip cookies for 3-5 seconds and then additionally drizzle with more coffee after placing them into the bowl.
• Repeat until you have the layer of cookies.
• Spread a good amount of the cream over the cookies.
• Repeat few layers until the ingredients are over. If you don't have a deep trifle bowl, you can always take two instead.The last year should be mascarpone.
• Refregirate for at least few hours - better overnight.
• Sprinkle with cacao powder before serving.
• Enjoy!

PUMPKIN TIRAMISU

Steps:

• In a large bowl, whip the cream and sugar together until peaks form.
• Add the mascarpone, pumpkin and spice and beat just until blended and smooth.
• Set aside.
• Cut the ladyfingers in half.
• Line the bottom of a 9 inch springform pan with half of the ladyfingers. They will be crowded and overlap some.
• Sprinkle the ladyfingers with 2 T of the rum.
• spread with half of the cheese/pumpkin filling.
• Repeat, using the remaining ladyfingers, rum and filling.
• Smooth the top and cover tightly with plastic wrap and then foil.
• Place in fridge to chill overnight.
• To serve: Run a knife around the inside edge of the pan. Release the sides and place tiramisu on a serving plate.
• Sprinkle the top with the crushed amaretti cookies.