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Gingerbread-Pumpkin Baked Alaska

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By Katie Wilken
Updated Nov 12, 2024
Makers gonna make bake. Betty Crocker Maker Katie.

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It’s hard to beat the classic pumpkin pie, but this pumpkin-pie-meets-baked-Alaska recipe is willing to give it a run for its money! This impressive dessert starts with a chewy gingerbread base that comes together quickly using the Betty Crocker™ Gingerbread Cake & Cookie Mix. It gets topped with a towering dome of no-churn pumpkin ice cream that is rich and creamy, yet spicy. The whole thing gets smothered in fluffy, shiny meringue that turns a beautiful golden brown when toasted in the oven. It’s the perfect addition to your Thanksgiving table as it can be prepared ahead of time and makes a visual impact that will dazzle your guests!

Frequently Asked Questions

What temperature should eggs be for easily separating whites and yolks?

It will be easiest to separate the eggs while they are cold, making sure the separated whites are free of any egg yolk.

How do I store leftovers?

Wrap any leftovers in plastic wrap and store in the freezer.

Gingerbread-Pumpkin Baked Alaska

  • Prep Time 60 min
  • Total 14 hr 0 min
  • Servings 8
  • Ingredients 13
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Ingredients

Base

Ice Cream

  • 2 cups heavy whipping cream
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon

Meringue

  • 4 large egg whites, room temperature
  • 1 cup sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Step 
    1
    Heat the oven to 350°F. Mix the cake and cookie mix, softened butter, and 1 egg until smooth. Pour the batter into a greased, cooking parchment paper-lined, 8-inch round cake pan. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Cool completely. Freeze.
  • Step 
    2
    Meanwhile, line a 1 1/2-quart bowl with plastic wrap, leaving extra wrap to hang over the bowl. In a stand mixer fitted with the whisk attachment, whip the cream until medium peaks form. Add the sweetened condensed milk, pumpkin, pumpkin pie spice, and cinnamon. Mix until just combined. Transfer the ice cream mixture to the lined bowl, and fold the extra plastic wrap over the top of the ice cream to completely cover. Freeze for 8 hours or overnight.
  • Step 
    3
    Place the gingerbread cookie on a cooking parchment paper-lined sheet pan. Unmold the ice cream from the bowl, remove the plastic wrap, and place on top of the cookie with the flat side down. Freeze while you make the meringue.
  • Step 
    4
    In medium glass or metal bowl, stir all the Meringue ingredients with a whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Add to the bowl of a stand mixer fitted with a whisk attachment. Start the mixer on the lowest speed, gradually increasing the speed about every 5 minutes. Stop and scrape the bowl occasionally. It can take up to 20 to 30 minutes to get to the proper stage. First, look for thick, glossy meringue peaks. Second, if you take a bit of the meringue between your fingers, it should be smooth, without any grittiness.
  • Step 
    5
    Spread the meringue over the top and sides of the entire dessert. Freeze for another 4 hours. Turn the oven to broil. Broil for 1 to 2 minutes or until golden brown. Keep a close eye on your meringue as it will go from brown to burnt in seconds. Transfer to a serving dish to serve. Store leftovers in the freezer.

Nutrition

Nutrition Facts are not available for this recipe
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