PUMPKIN GINGERSNAP TIRAMISU

Just in time for Halloween — and Thanksgiving!  Friends came to dinner recently and this was the dessert.  They loved it. Recipe from http://www.foodandwine.com   This will serve a crowd — 10 to 12.  We were seven and there is plenty leftover — unfortunately.  I hate to think of the calorie count.

3 1/2 teaspoons unflavored gelatin (from 1 1/2 envelopes)

2 tablespoons water

6 large egg yolks

1/4 cup plus 2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups plus 1 tablespoon sugar

1 quart whole milk

one 15-ounce can pumpkin puree

1 tablespoon pure vanilla extract

3/4 teaspoon cinnamon

1 pound mascarpone (2 cups)

3 tablespoons Calvados or other apple brandy (I used more)

1 1/4 pounds gingersnaps, 1/4 pound finely crushed

1. In a small bowl, sprinkle gelatin over water and let stand for 5 minutes.  In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until sugar is moistened.  In a large saucepan, heat the milk just until steaming.  Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes.  Whisk in the pumpkin puree and cook, whisking for 1 minute.  Off the heat, whisk in the gelatin, vanilla and cinnamon.  Whisk in the mascarpone.
2.  In a small microwave-safe bowl, microwave the Calvados with remaining tablespoon sugar at high power, just until the sugar dissolves.
3. Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2 inch baking dish.  Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard.  Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard.  Sprinkle  crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu.  Freeze overnight.
4. Let tiramisu stand at room temperature for 6 hours, until thawed. Serve.