Pumpkin Cream Tiramisu
Pumpkin isnít only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, youíll add this recipe to keeper files.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 594
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 594
1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/4 cup honey
1/2 cup solid-pack pumpkins
1 teaspoon dark rum
2 1/3 cups 2-1/3 all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons 1-1/2 baking soda
1 1/2 teaspoons 1-1/2 ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
TIRAMISU:
2 1/4 cups solid-pack pumpkins
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups heavy whipping cream
3/4 cup sugar
12 ounces cream cheese, softened
1/4 cup dark rum
1/2 teaspoon ground cinnamon or nutmeg
Directions:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in egg and honey. Add pumpkin and rum; mix well. In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture.
Cut a 3/4-in. hole in the tip of a pastry bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment-lined baking sheets. Bake until cookies are golden and set, 12-14 minutes. Cool on a wire rack.
In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of the whipped cream mixture into pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.
Source: tasteofhome.com
Cut a 3/4-in. hole in the tip of a pastry bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment-lined baking sheets. Bake until cookies are golden and set, 12-14 minutes. Cool on a wire rack.
In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of the whipped cream mixture into pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
