Caramel-Meringue Pumpkin Bars
Ingredients
- 10 ounces gingersnap cookies about 2 cups finely ground in a food processor
- 6 tablespoons butter, melted
- 6 egg yolks
- 1 cup powdered sugar
- 8 ounces mascarpone cheese
- 1 and 1/2 cups pumpkin puree*
- 1 and 1/2 teaspoons cinnamon
- 1 and 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon ground cloves
- 1 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 cup Amaretto or Disaronno
- 2 and 1/2 cups heavy whipping cream
- 2 cups plain meringue cookies, crumbled
- pinch of finely ground sea salt
- salted caramel sauce*
Instructions
- Grease a large casserole dish (I used a 13 x 10-inch dish) with butter or shortening.
- Put the gingersnap cookies in a food processor and pulse until they are finely ground.
- Mix with the melted butter and press into the prepared casserole dish, using the palm of your hand or the bottom of a measuring cup. Set aside.
- Place the egg yolks in a large mixing bowl and beat in the powdered sugar until the mixture has doubled.
- Add the mascarpone cheese and beat until blended. Add the pumpkin puree, spices, salt, and Amaretto or Disaronno and beat on low speed until incorporated.
- In a stainless steel or glass bowl, beat the heavy whipping cream until stiff peaks form and it holds its shape. Fold the cream into the pumpkin mixture and set aside.
- Pour half of the pumpkin mixture onto of the gingersnap crust and sprinkle half of the crumbled meringues on top. Drizzle with the salted caramel.
- Pour the rest of the pumpkin mixture on top, sprinkle with the rest of the crumbled meringues, and drizzle with caramel sauce again.
- Put the dish in the freezer, making sure it lays flat. Freeze overnight before cutting into squares. Store in an airtight container in the freezer.
Notes
I always use make my own homemade pumpkin puree because I don't like canned pumpkin:
- Preheat oven to 400 degrees Fahrenheit. Cut a sugar pie pumpkin in half, scrape out the seeds and pulp, and place face down on a baking sheet. Bake for 40 minutes or until you can pierce the skins with a fork. Scoop out the pumpkin and puree in a blender or food processor until smooth. Store in an airtight container in the fridge or freezer.