Pumpkin Pie Zabaglione

This cooked, whipped dessert combines egg yolks, sugar, Marsala and canned pumpkin. It's spooned into dessert dishes, topped with whipped cream, and sprinkled with pumpkin pie spice.

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Ingredients:

• 1/2 cup granulated sugar
• 8 egg yolks
• 1 cup canned pure pumpkin
• 2 cups Marsala wine
• 1/2 cup whipped cream or whipped topping
• 2 teaspoons pumpkin pie spice

Method

Place a large saucepan over high heat with about 1-2 inches of water and bring to a boil. Reduce temperature to low and maintain a simmer. Meanwhile, combine sugar and egg yolks in large mixing bowl (choose a mixing bowl that will fit over saucepan and not touch the water.) Beat sugar and eggs with electric mixer on medium-high speed until very pale yellow. In a separate large mixing bowl combine pumpkin and Marsala wine. Whisk until well combined. Carefully fold pumpkin and wine mixture into eggs and sugar then place mixing bowl over saucepan with simmering water. Whisk mixture continuously until thickened. Spoon into 4 individual glasses or bowls, and set aside to cool slightly. Top with whipped cream/topping then dust with pumpkin pie spice

Notes: Why not add a little Italian flare to your Thanksgiving dessert! The zabaglione can be made ahead of time and served cold, if desired.

Number of servings: Serves 4

Submitted By: LisaIA
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