Pumpkin Tiramisu

This pumpkin tiramisu is a seasonal take on the classic Italian dessert. It features layers of coffee-soaked ladyfingers and a rich, spiced cream made with pumpkin puree and mascarpone cheese.

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As a no-bake dessert, it comes together in about 25 minutes of active time. After a few hours of chilling, it’s ready to serve, making it a great make-ahead option for gatherings.

Essential Ingredients

• Mascarpone: For a smooth filling, let the mascarpone sit at room temperature for about 30-60 minutes before using.
• Ladyfingers: Look for crisp, dry Italian ladyfingers (Savoiardi) rather than the soft, cake-like kind.
• Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
• Coffee: Strong brewed coffee or espresso works well. Make sure it has cooled completely before you start.
• Pumpkin Pie Spice: If you don’t have this blend, you can make your own with cinnamon, ginger, nutmeg, and a pinch of cloves.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Pumpkin Cream: In a large bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract. Add the room temperature mascarpone and mix until the mixture is completely smooth. In a separate bowl, use a mixer to whip the cold heavy cream until soft peaks form, then gently fold it into the pumpkin-mascarpone base.

Assemble the Layers: Pour the cooled coffee into a shallow dish and stir in the maple syrup or liqueur, if you’re using it. Working one at a time, quickly dip a ladyfinger into the coffee, then place it in the bottom of a 9×9-inch baking dish. Arrange a single layer of dipped ladyfingers to cover the bottom, then spread half of the pumpkin cream evenly over the top.

Finish and Chill: Create a second layer by dipping the remaining ladyfingers in the coffee and arranging them over the cream. Spread the rest of the pumpkin cream on top. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or up to overnight, to allow it to set. Just before serving, dust the top with unsweetened cocoa powder.

Serving Ideas

This dessert is rich and flavorful on its own, but a cup of coffee or a glass of dessert wine complements it nicely.

Storing & Reheating

Store leftover pumpkin tiramisu covered in the refrigerator for up to 3 days. Freezing is not recommended as it can alter the texture of the cream and ladyfingers.

FAQ

Can I make this ahead of time?

Yes, this dessert is ideal for making ahead. It needs at least 4 hours to set, but making it the day before you plan to serve it is even better.

My pumpkin cream is lumpy. What went wrong?

Lumpiness usually happens when the mascarpone is too cold. Let it come to room temperature before mixing it with the other ingredients for a smoother result.

Can I use something other than ladyfingers?

While ladyfingers are traditional, you could substitute other dry, firm cookies like vanilla wafers or shortbread in a pinch. The final texture will be different, however.

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📖 Recipe Card

Pumpkin Tiramisu

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• Author: Emma Taylor
• Total Time: 265 minutes
• Yield: one 9x9-inch pan 1x

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Description

Ladyfingers soaked in coffee are layered with a creamy, spiced pumpkin and mascarpone filling.

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Ingredients

Scale 1x2x3x

• 1 cup (240 g) pumpkin puree
• ¾ cup (150 g) granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 8 ounces (225 g) mascarpone, at room temperature
• 1 cup (240 ml) cold heavy whipping cream
• 1 ½ cups (360 ml) strong brewed coffee, cooled
• 1 tablespoon maple syrup or coffee liqueur (optional)
• 1 (7-ounce / 200 g) package ladyfingers (about 24 cookies)
• Unsweetened cocoa powder, for dusting

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Instructions

1. In a large bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla until combined.
2. Add the room-temperature mascarpone to the pumpkin mixture and beat with a hand mixer or whisk until smooth.
3. In a separate chilled bowl, whip the cold heavy cream with a mixer until soft peaks form. This means the peaks will hold their shape but the tips will curl over.
4. Gently fold the whipped cream into the pumpkin-mascarpone mixture in two or three additions until just combined. Do not overmix.
5. In a shallow dish, stir together the cooled coffee and the optional maple syrup or liqueur.
6. Quickly dip one ladyfinger at a time into the coffee mixture for just a second on each side. Arrange the dipped ladyfingers in a single layer in a 9×9-inch (23×23 cm) baking dish. You may need to break some to fit.
7. Spread half of the pumpkin cream mixture evenly over the ladyfingers.
8. Repeat with a second layer of dipped ladyfingers and top with the remaining pumpkin cream, spreading it into a smooth, even layer.
9. Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the dessert to set.
10. Just before serving, dust the top generously with unsweetened cocoa powder.

Notes

• Chilling is essential for the tiramisu to firm up and for the flavors to meld. A minimum of 4 hours is needed, but overnight is better.
• Do not over-soak the ladyfingers. A very quick dip is enough, otherwise the dessert may become soggy.
• For a smooth, lump-free cream, ensure your mascarpone is at room temperature before mixing.
• Make sure the brewed coffee has cooled completely before you begin assembling the layers.

• Prep Time: 25 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Italian-American