This pumpkin tiramisu is made with pumpkin mascarpone cream, layers of ladyfingers soaked in coffee, and topped with cocoa powder.
This seasonal treat combines the divine texture of classic tiramisu with warm and delicious flavors of pumpkin spice and fall.
Topped with a dusting of cocoa powder, it's the perfect dessert to enjoy during the fall season.
This dessert is the most perfect dessert to make for a Thanksgiving feast, or for a Christmas evening. It is perfectly festive and disappears in a snap since it's that good!
If you like pumpkin desserts, check out my pumpkin cheesecake cookies, banana pumpkin muffins, pumpkin muffins, pumpkin snickerdoodles, and pumpkin cheesecake.
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Why this recipe works
- Pumpkin flavor- This tiramisu is made with pumpkin puree and pumpkin pie spice for the ultimate pumpkin flavor.
- Creamy texture- The texture of this tiramisu is creamy and silky smooth with soft coffee-dipped ladyfingers.
- Crowd pleaser- Serve this after a Thanksgiving feast for the ultimate crowd-pleaser dessert. Everyone loves this one!
- Perfect for the holidays- This dessert is perfect for the holidays and the colder months. Serve it at Thanksgiving or as a dessert for Christmas for the most festive dessert.
- No bake- There is no baking involved in this recipe! No turning on the oven for this one.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Pumpkin puree- You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins.
Pumpkin pie spice- If you don't have pumpkin pie spice on hand, make a homemade mix of pumpkin spice. There are plenty of recipes on Google.
Mascarpone cheese- is the most important ingredient, Make sure that you put your mascarpone cheese at room temperature for at least 30 minutes before starting to make the recipe.
Heavy cream- Make sure that your heavy cream is cold. Cold heavy cream whips better and quicker.
Granulated sugar- you will need ⅔ cup of granulated sugar for this recipe. The dessert will be sweet, but not too sweet. ⅔ cup of sugar is the perfect balance of sweetness for this recipe.
Brown sugar- adds a caramelly flavor and compliments the flavors perfectly.
Ladyfingers- we used store-bought ladyfingers, but homemade ladyfingers will work amazing for this recipe!
Espresso coffee- We make espresso coffee with our coffee machine, but you can use instant coffee and hot water and make a strong coffee as well. You will need ¾ cup of coffee for this.
Liqueur (optional)- tiramisu is usually made with coffee liqueur. This step is optional. You can use any Italian liqueur like amaretto, marsala, etc. You add it to the coffee mixture.
Dutch-process cocoa powder– We like to use Dutch-process cocoa powder for this because we want a deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Instructions
Make the espresso coffee and let it cool for a few minutes. Set aside while you are making the mascarpone cream.
In a large mixing bowl, add the mascarpone cheese, brown sugar, granulated sugar, kosher salt, and pumpkin pie spice. Mix with an electric hand mixer until well combined.
Add the pumpkin puree and mix until combined.
Add the cold heavy whipping cream and mix for another 3-4 minutes until the filling thickens.
Dip the ladyfingers quickly in the coffee (1-2 seconds) and lay them in an even layer in the 13 by 9 inch baking dish.
Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula. Add another layer of the dipped ladyfingers.
Transfer the rest of the filling into a piping bag with a star tip and make dollops of the cream all over the ladyfinger layer.
Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften.
Generously top the tiramisu with plenty of cocoa powder and serve!
Expert Tips
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Don't use fresh pumpkin puree for this. Fresh pumpkin puree usually has a lot of liquid and will make a runny filling. If you are using fresh pumpkin puree, make sure to drain as much liquid as possible.
- Use high-fat mascarpone cheese. Using full-fat cream mascarpone ensures that your dessert will be stable.
- Let your tiramisu chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious dessert right away, but you have to let it chill and soak up the flavors. We like to let it sit in the fridge overnight.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you make this dessert with the best quality ingredients that you can find and afford. The quality of the ingredients is what makes this dessert delish.
Faq's
This tiramisu will last for up to 4 days stored in the fridge in an airtight container.
To prevent your dessert from becoming soggy, make sure that you dip your ladyfinger for 1-2 seconds and do not soak it for a few seconds.
You can find mascarpone cheese in the deli section of your grocery store, where all the cheeses, hummus, and meat products.
Yes! You can make this tiramisu with homemade ladyfingers instead of store-bought for a delicious dessert.
Storing
Store this tiramisu in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days. I like eating this the day after.
Freezing
Freezing tiramisu is very easy. Simply transfer the tiramisu into an airtight freezer-friendly container and freeze it for up to 2 months. I suggest freezing it without the cocoa powder on top.
To thaw, place it in the fridge overnight.
Make it in advance
Make this tiramisu in advance by prepping the mascarpone cream 1-2 days ahead, storing it in an airtight container in the fridge, and layer the tiramisu a few hours before serving.
Another way to make it in advance is to make it completely 1-2 days ahead and top it with cocoa powder before serving.
Substitutions
Gluten-free - If you want to make this recipe gluten-free, simply replace the ladyfingers with gluten-free ladyfingers.
Cream cheese- If you can't find mascarpone cheese, you can use cream cheese instead.
Decaf- You can swap the espresso coffee with decaf coffee if you don't consume caffeine.
Variations
Nuts- For an added crunch, add your favorite nuts to the tiramisu filling like chopped walnuts, and chopped pecans.
Chocolate shavings- top this tiramisu with chocolate shavings instead of topping it with cocoa powder.
Serving tips
Serve this delicious pumpkin pie spice tiramisu with plenty of cocoa powder on top next to a cup of hot coffee or tea for the best experience. This is a great dessert for Thanksgiving or Christmas!
Equipment
More tiramisu recipes
Lemon tiramisu with lemon curd- This fresh lemon tiramisu is made with lemon curd, lemon mascarpone cream, and with ladyfingers dipped in limoncello.
Strawberry tiramisu- This strawberry tiramisu is made with a delicious and creamy mascarpone strawberry filling, soft ladyfingers, and topped with fresh strawberries.
Tiramisu cake- This tiramisu cake is made with genoise cake layers soaked with espresso and filled with creamy and silky mascarpone cream, then topped with plenty of cocoa powder.
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📖 Recipe
Creamy Pumpkin Tiramisu (w/ Pumpkin Spice)
Ingredients
- 15.87 oz Mascarpone cheese
- 1 teaspoon Vanilla extract
- ½ cup Pumpkin puree
- ⅔ cup Granulated sugar
- ⅓ cup Brown sugar
- 2 teaspoon Pumpkin pie spice
- ¼ teaspoon Kosher salt
- 2 cup Heavy cream cold
- 28 Ladyfingers
- 2 cups Coffee espresso, or strong coffee
Instructions
- Make the espresso coffee and let it cool for a few minutes. Set aside while you are making the mascarpone cream.
- In a large mixing bowl, add the mascarpone cheese, brown sugar, granulated sugar, kosher salt, and pumpkin pie spice. Mix with an electric hand mixer until well combined.
- Add the pumpkin puree and mix until combined.
- Add the cold heavy whipping cream and mix for another 3-4 minutes until the filling thickens.
- Dip the ladyfingers quickly in the coffee (1-2 seconds) and lay them in an even layer in the 13 by 9 inch baking dish.
- Top the soaked ladyfingers with half of the mascarpone mixture and smooth it out with a spatula. Add another layer of the dipped ladyfingers.
- Transfer the rest of the filling into a piping bag with a star tip and make dollops of the cream all over the ladyfinger layer.
- Cover with plastic wrap and place in the fridge for at least 4 hours to allow the ladyfingers to soften.
- Generously top the tiramisu with plenty of cocoa powder and serve!
Notes
- Make sure that you are using room-temperature mascarpone cheese in this recipe, this step makes it easier to mix the cheese with no unnecessary lumps, we don’t want that in your cream mixture.
- Don't use fresh pumpkin puree for this. Fresh pumpkin puree usually has a lot of liquid and will make a runny filling. If you are using fresh pumpkin puree, make sure to drain as much liquid as possible.
- Use high-fat mascarpone cheese. Using full-fat cream mascarpone ensures that your dessert will be stable.
- Let your tiramisu chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious dessert right away, but you have to let it chill and soak up the flavors. We like to let it sit in the fridge overnight.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cheese lumps.
- Make sure that you make this dessert with the best quality ingredients that you can find and afford. The quality of the ingredients is what makes this dessert delish.
Brittney T
Made this for thanksgiving, so easy and delicious! Even my husband who doesn’t care for pumpkin enjoyed it. For the nutrition - is that per serving or for the entire thing?