Pumpkin Tiramisu Recipe

Introduction

Enjoy a seasonal twist on the classic Italian dessert with this Pumpkin Tiramisu. Combining creamy mascarpone with pumpkin puree and warm spices, it’s a perfect treat for autumn gatherings or cozy nights in.

Ingredients

• 1 cup heavy whipping cream
• 1 cup canned pumpkin puree
• 2/3 cup light brown sugar
• 8 oz mascarpone cheese, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups prepared cold espresso
• 1 package Lady Fingers (Savoiardi brand)
• 1 splash coffee flavored liquor (optional)
• Unsweetened cocoa powder, for dusting on top

Instructions

1. Step 1: Beat the heavy whipping cream in a mixing bowl until barely stiff peaks form. In a separate bowl, combine the pumpkin puree, brown sugar, mascarpone cheese, vanilla extract, ground cinnamon, and pumpkin pie spice until smooth. Gently fold the whipped cream into the pumpkin mixture until fully combined.
2. Step 2: Pour the prepared espresso and coffee flavored liquor (if using) into a shallow bowl. Quickly dip each lady finger on both sides to moisten, then arrange them in a single layer on the bottom of an 8×8-inch or similar-sized pan.
3. Step 3: Spread half of the pumpkin mascarpone mixture evenly over the layer of lady fingers. Add another layer of dipped lady fingers, then smooth the remaining pumpkin mascarpone mixture on top.
4. Step 4: Dust the top with unsweetened cocoa powder using a fine mesh strainer for an even coating.
5. Step 5: Refrigerate the tiramisu for 3 to 4 hours, or up to overnight, to allow flavors to meld and the dessert to set before serving.

Tips & Variations

• For a boozy kick, add a splash of coffee liqueur or spiced rum to the espresso mixture.
• Use fresh espresso instead of instant for a richer coffee flavor.
• If you prefer a lighter dessert, substitute half the mascarpone with Greek yogurt.
• Dust with cinnamon along with cocoa powder for an extra hint of warmth.

Storage

Store the Pumpkin Tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for the best texture. If needed, let it sit at room temperature for 10-15 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pumpkin instead of canned pumpkin puree?

It’s best to use canned pumpkin puree for the right smooth consistency. If using fresh pumpkin, cook and puree it well, then drain any excess moisture before using.

How do I prevent lady fingers from getting too soggy?

Dip the lady fingers quickly in the espresso mixture without soaking them; a brief dip on each side is enough to moisten without making them soggy.

Pumpkin Tiramisu Recipe

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4.4 from 149 reviews

This Pumpkin Tiramisu is a festive twist on the classic Italian dessert, combining creamy mascarpone and whipped cream with seasonal pumpkin puree and warm spices. Layers of coffee-soaked lady fingers alternate with a smooth pumpkin-spiced mascarpone mixture, topped with a dusting of cocoa powder. Perfect for fall gatherings or holiday celebrations, this no-bake dessert is rich, aromatic, and delightfully creamy.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Filling

• 1 cup heavy whipping cream
• 1 cup canned pumpkin puree
• 2/3 cup light brown sugar
• 8 oz mascarpone cheese, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice

Assembly

• 1 1/2 cups prepared cold espresso
• 1 package lady fingers (Savoiardi brand)
• 1 splash coffee-flavored liqueur (optional)
• Unsweetened cocoa powder, for dusting

Instructions

1. Prepare Pumpkin Mascarpone: In a mixing bowl, beat the heavy whipping cream until barely stiff peaks form. In a separate bowl, combine canned pumpkin puree, light brown sugar, mascarpone cheese, vanilla extract, ground cinnamon, and pumpkin pie spice until smooth. Gently fold the whipped cream into the pumpkin mixture until fully combined, creating a light and creamy filling.
2. Dip Lady Fingers: Pour prepared cold espresso into a shallow bowl and add coffee-flavored liqueur if using. Quickly dip lady fingers in the coffee mixture, soaking each side briefly so they are moist but not soggy.
3. Assemble Dessert: Lay a single layer of the dipped lady fingers on the bottom of an 8×8-inch dish. Spread half of the pumpkin mascarpone mixture evenly over the lady fingers. Add another layer of dipped lady fingers followed by the remaining pumpkin mascarpone mixture, smoothing the top.
4. Dust with Cocoa Powder: Use a fine mesh strainer to dust the top of the tiramisu evenly with unsweetened cocoa powder for a rich chocolate finish.
5. Chill Before Serving: Refrigerate the tiramisu for 3 to 4 hours, or up to overnight, allowing the flavors to meld and the dessert to set before serving.

Notes

• Do not soak the lady fingers too long in the coffee to prevent them from becoming soggy.
• For a boozier flavor, adjust the amount of coffee-flavored liqueur or omit it entirely for a non-alcoholic version.
• Use a fine mesh strainer to evenly dust the cocoa powder for a professional finish.
• This dessert is best enjoyed chilled and can be stored covered in the refrigerator for up to 2 days.

Keywords: Pumpkin Tiramisu, pumpkin dessert, no-bake dessert, fall recipes, mascarpone, pumpkin puree, tiramisu twist