While we love pumpkin pie around here, I don't like the way the bottom crust gets all soggy as it sits so usually try to come up with a different and special kind of pumpkin dessert. Some are more successful than others.
Take this Pumpkin Gingerbread Tiramisu from Food & Wine for example. It has all the makings for a fabulous Thanksgiving dessert because it has to be made in advance and frozen, then sits at room temperature to thaw before serving. Constructed with the usual tiramisu ingredients and flavored with pumpkin and Apple Brandy, this one makes use of ginger snaps as the cake layer rather than the usual ladyfingers. Just so you know, I cut the recipe in half and made it in a loaf pan so I could cut the slices all pretty like and we wouldn't be left with a ton of leftovers.
Given the ingredients, it should be pretty special, right? Well, it was OK but not spectacular so I won't be making it again. Ever!
The flavors are all there, but I didn't like the texture overly much. It needed some whipped cream in the filling to lighten it up and the flavor was kind of one note with the gingersnaps overshadowing everything else. To be honest, it would be better served frozen because it weeps into an unappetizing mess as it thaws too, but maybe our room temperature isn't the "room temperature" they meant either. I'm providing you with the link for the recipe, but honestly in my opinion, you can do much better with one of the other pumpkin desserts we've made on this site. This one definitely needs work.