My Pumpkin Tiramisu is a delicious dessert that’s the perfect ending to any fall celebration. Featuring layers of silky pumpkin mascarpone mousse and lightly sweetened coffee-soaked ladyfingers, this tiramisu is a delicious holiday dessert that is great for parties and potlucks. My Pumpkin Tiramisu is an easy no-bake dessert that always impresses and is great for a crowd.
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Tiramisu is a traditional Italian dessert made with sweetened mascarpone cream, crisp ladyfinger cookies (known as savoriardi) soaked in espresso (and usually rum or brandy) and then dusted with cocoa powder. This basic tiramisu recipe is a blueprint for many different flavor combinations, including my delightful Limoncello Tiramisu or a classic tiramisu. This classic dessert gets an autumn twist with a creamy pumpkin mascarpone mousse, which paired with the coffee soaked ladyfingers is reminsescent of a pumpkin spice latte (For more delicious pumpkin desserts take a look at my Bourbon Pumpkin Pie, Creamy Pumpkin Pie Dip and Pumpkin Cream Cheese Bread).
Ingredients
- pumpkin puree
- brown sugar
- granulated sugar
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- kosher salt
- mascarpone cheese
- heavy cream
- strong coffee, cooled
- sugar
- bourbon (optional)
- savoriardi ladyfingers
Tips and Variations
- Change up the liqueur in the coffee syrup by using rum, whiskey, amaretto or coffee liqueur in place of the bourbon
- Use 1 teaspoon of prepared pumpkin pie spice in place of the cinnamon, nutmeg, ginger and cloves
- You can use espresso powder for the coffee by dissolving 1 teaspoon of espresso powder into 1 cup of hot water. Allow to cool before using in this recipe
- Add 1 teaspoon of vanilla extract or almond extract to the pumpkin mixture to enhance the pumpkin spices
How to Make Pumpkin Tiramisu
This pumpkin tiramisu is a delicious no bake dessert that you can make ahead of time making it a great dessert for your Thanksgiving table. In a large bowl whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, ginger and cloves and salt. Add in the softened mascarpone cheese and heavy cream then using a hand mixer beat everything together until the mixture forms soft peaks.
Add the cooled coffee, sugar and bourbon ( if using) to a medium bowl and stif until the sugar has disolved.Briefly dip each ladyfinger into the coffee mixture and arrange in a single layer into a 9×9 dish. Spread half of the pumpkin cream onto the ladyfingers. Repeat with another layer of coffee-soaked ladyfingers and the remaining pumpkin mixture. Refrigerate for at least 6 hours or overnight. Dust with cocoa powder or shaved chocolate and serve as desired.
Optional whipped cream topping – In a large bowl beat together heavy whipping cream and powdered sugar into stiff peaks with an electric mixer. You can spread whipped cream in an even layer over the tiramisu or use a large piping bag with a round piping tip to pipe dollops of whipped cream on top of the tiramisu as I did.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
If you like this Pumpkin Tiramisu be sure to take a look at some of my other recipes!
Eggnog Bread Pudding with Rum Caramel Sauce
If you make this Pumpkin Tiramisu please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Pumpkin Tiramisu
Equipment
- 1 medium bowl
- 1 large bowl
- 1 Hand Mixer
- 1 9 x 9 inch baking dish
Ingredients
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp kosher salt
- 16 oz mascarpone cheese two 8 oz packages, softened
- 3/4 cup heavy cream cold
- 1 cup strong coffee cooled
- 2 tbsp sugar
- 1 tbsp bourbon optional
- 1 7 oz package savoriardi ladyfingers
Optional Whipped Cream Topping
- 3/4 cup heavy cream
- 3 tbsp powdered sugar
Instructions
- In a large bowl whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, nutmeg, ginger and cloves (alternatively you can replace these spices with 1 tsp of pumpkin pie spice) and salt. Add in the softened mascarpone cheese and heavy cream . Using a hand mixer beat everything together until the mixture forms soft peaks.
- Add the cooled coffee, sugar and bourbon ( if using) to a medium bowl and stif until the sugar has disolved.
- Briefly dip each ladyfinger into the coffee mixture and arrange in a single layer into a 9×9 dish. Spread half of the pumpkin cream onto the ladyfingers. Repeat with another layer of ladyfingers and the remaining pumpkin cream.
- Refrigerate for at least 6 hours or overnight.Dust with cocoa powder or shaved chocolate and serve as desired.
- Optional whipped cream topping – In a large bowl beat together heavy whipping cream and powdered sugar into stiff peaks. You can spread whipped cream in an even layer over the tiramisu or use a large round piping tip to pipe dollops of whipped cream on top of the tiramisu as I did.
Notes
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Brianna Simmons says
Made this for an office potluck and it was a hit! A great fall dessert.