Pumpkin Pie Zabaglione

Zabaglione is an Italian dessert, and one that I really loved after trying it for the first time. It's also a main ingredient for tiramisu, which is how I first came to know this dessert. After meeting it, I thought to myself that chocolate was a little bit boring... well, I am not a huge chocolate fan in some instances. 

So, I decided to create a zabaglione that was more seasonal and special to me: Pumpkin Pie!!! It started as an experiment, but really came out fabulously! If you are looking for an Italian dessert with a new twist, this just might be the ticket! 

Sugar, marsala, and egg yolks are some of the main ingredients in this dessert! 

The trick to this dish is whisking the yolks, sugar, marsala, and a pinch of salt in a metal bowl over simmering water until it gets creamy and thick. 

The first time I made this dessert, I thought to myself "there is no way that this is going to get creamy and thick" but guess what?! 

All at once, it seems to get creamy and thick, and you just can't believe it--it's like magic! 

Fold in your pure pumpkin and some pumpkin pie spice... 

And you've got a dessert to die for! Serve with graham crackers! 

You will need: 

2/3 cup sugar 
2/3 cup marsala wine (I like to use the cooking kind because it's not too sweet) 
8 egg yolks 
pinch of salt 
1 cup pure pumpkin
2 teaspoons pumpkin pie spice 


First, fill a pan with an inch or two of water and start it to simmer over medium heat. Reduce the heat if it's boiling too rapidly, keeping in mind you want it to be at a simmer. You will place the metal bowl with the eggs, sugar, marsala, and salt on top of this water. You want the bowl to be heated by the water, but you don't want it to touch, so keep this in mind when choosing your pan and bowls! 

Place the bowl with the eggs, sugar, marsala, and salt on top of the simmering water pan. Whisk it over the heat until it becomes thick and creamy. It takes 5-7 minutes to thicken, and longer if the heat is lower. Taking longer won't hurt anything except your wrist. Sometimes, in all that whisking, the time will seem to creep on forever---don't lose hope, keep whisking! 

Once it gets all creamy and dreamy, remove it from the heat. 

Fold in the pumpkin and pumpkin pie spice. 

If serving hot, serve immediately. You can also refrigerate the zabaglione up to one day, and serve it cold. It takes great both ways if you ask me! 

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