Print

Pumpkin Tiramisu Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

This Pumpkin Tiramisu is a delicious twist on the classic Italian dessert, featuring a creamy mascarpone pumpkin cream layered with espresso-soaked ladyfingers. It is a no-bake, make-ahead dessert perfect for fall and holiday gatherings, combining the rich flavors of pumpkin spice with the traditional tiramisu texture and coffee essence.

Ingredients

Scale

Mascarpone Pumpkin Cream

  • 15.87 oz mascarpone cheese (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 2/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 2 cups heavy cream, cold

Layers

  • 28 ladyfingers (savoiardi)
  • 2 cups espresso or strong coffee, cooled

To Finish

  • Cocoa powder, for dusting

Instructions

  1. Brew Coffee: Prepare espresso or strong coffee and let it cool to room temperature to avoid sogginess when dipping ladyfingers.
  2. Make Mascarpone Pumpkin Cream: In a large bowl, beat mascarpone cheese with granulated sugar, brown sugar, kosher salt, and pumpkin pie spice until smooth. Mix in pumpkin purée and vanilla extract until well combined. Add cold heavy cream and beat for 3–4 minutes until the mixture becomes thick and mousse-like.
  3. Layer 1: Quickly dip each ladyfinger into the cooled coffee for 1–2 seconds per side, ensuring they do not soak. Arrange a single layer of these dipped ladyfingers evenly in a 13×9-inch dish.
  4. Cream Layer: Spread half of the prepared mascarpone pumpkin cream evenly over the layer of soaked ladyfingers.
  5. Layer 2: Repeat the quick coffee dip with the remaining ladyfingers and arrange another layer on top of the cream.
  6. Top: Transfer the remaining mascarpone pumpkin cream to a piping bag fitted with a star tip and pipe dollops onto the second layer, or alternatively spread the cream evenly over this layer.
  7. Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly.
  8. Finish & Serve: Just before serving, dust the top generously with cocoa powder. Slice and enjoy your Pumpkin Tiramisu.

Notes

  • A quick 1–2 second dip of ladyfingers prevents them from becoming soggy.
  • Use well-chilled heavy cream to achieve a stable and fluffy mousse texture.
  • This tiramisu can be assembled up to 2 days in advance; flavors improve with time.
  • Store the dessert covered in the refrigerator for up to 4 days. Freezing is not recommended as it changes the texture.
  • For variations, try swapping some ladyfingers with gingersnaps, adding chopped toasted pecans, using decaf coffee for children, or making a vegan version with dairy-free mascarpone and coconut whipped cream.
  • Common mistakes include over-soaking ladyfingers, using warm cream, or skipping necessary chilling time.
  • For serving, dust with cocoa powder and a pinch of cinnamon or add toppings like mini chocolate chips or crushed gingersnaps.

Keywords: Pumpkin Tiramisu, Pumpkin Dessert, No Bake Tiramisu, Fall Dessert, Italian Dessert, Pumpkin Spice Dessert

Find it online: https://deliciousdishspot.com/pumpkin-tiramisu-recipe/