INGREDIENTS
4 cups
half-and-half
2 cups
pumpkin puree
1 1/4 cups
granulated sugar
8 larges
egg yolks
6 tbsp
cornstarch
2 tsp
pumpkin pie spice
1/4 tsp
salt
2
vanilla beans
8 oz
mascarpone cheese
16 oz
whipped topping
4 tsp
coffee
2 tbsp
water
2 tbsp
rum
6 cups
gingersnap cookies
1 tbsp
candied ginger