Print

Pumpkin Tiramisu Recipe

Pumpkin Tiramisu Recipe
Print Recipe

★★★★★

4.9 from 14 reviews

This Pumpkin Tiramisu is a delightful autumn twist on the classic Italian dessert, combining the rich flavors of pumpkin puree, warm pumpkin pie spices, and creamy mascarpone layered with coffee-soaked ladyfingers. Perfect for the fall season or any time you’re craving a festive and indulgent treat.

Ingredients

Scale

Pumpkin Cream Mixture

  • 1 cup (240 g) pumpkin puree
  • ¾ cup (150 g) granulated sugar
  • 1 tsp (3 g) pumpkin pie spice
  • 1 tsp (5 ml) vanilla extract
  • 1 container (8 oz / 227 g) mascarpone cheese (room temperature)
  • 1 cup (240 ml) heavy whipping cream

Coffee Mixture and Assembly

  • 1½ cups (360 ml) brewed coffee or espresso (cooled)
  • 1 tbsp (15 ml) maple syrup or coffee liqueur (optional)
  • 1 package (7 oz / 200 g) ladyfingers (Savoiardi preferred)
  • Unsweetened cocoa powder (for dusting)

Instructions

  1. Prepare the Pumpkin Mixture: In a mixing bowl, whisk together the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract until well combined. Add the mascarpone cheese and continue mixing until the mixture is smooth and creamy.
  2. Whip the Cream: In a separate bowl, whip the heavy whipping cream using an electric mixer until soft peaks form. Gently fold the whipped cream into the pumpkin–mascarpone mixture, combining carefully to maintain the airy texture.
  3. Prepare Coffee Mixture: In a shallow dish, stir together the cooled brewed coffee or espresso with maple syrup or coffee liqueur if using, creating a flavorful soaking liquid for the ladyfingers.
  4. Dip Ladyfingers: Quickly dip each ladyfinger into the coffee mixture, ensuring they soak up just enough liquid without becoming soggy. Arrange a layer of dipped ladyfingers in a 9×9-inch (23×23 cm) pan, typically fitting 6 lengthwise across the top, then 3 horizontally along the bottom left, and 3 halves across the bottom right, adjusting to fit your pan.
  5. First Cream Layer: Spread half of the pumpkin cream mixture evenly over the layer of soaked ladyfingers to create a smooth, creamy layer.
  6. Second Ladyfinger Layer: Repeat the dipping and layering process by adding another layer of coffee-soaked ladyfingers on top of the cream.
  7. Top Cream Layer: Spread the remaining pumpkin cream mixture over the second ladyfinger layer, smoothing the top for an even finish.
  8. Chill: Cover the assembled tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours or preferably overnight, allowing the flavors to meld and the dessert to set.
  9. Serve: Just before serving, dust the top generously with unsweetened cocoa powder for a classic tiramisu finish.

Notes

  • Use room temperature mascarpone for a smoother cream texture.
  • Ensure coffee or espresso is fully cooled before dipping ladyfingers to prevent sogginess.
  • Adjust the quantity of pumpkin pie spice to suit your taste preference.
  • For an adult twist, substitute maple syrup with coffee liqueur like Kahlúa.
  • Store leftovers covered in the refrigerator and consume within 2-3 days for best freshness.
  • For a dairy-free version, substitute mascarpone and heavy cream with coconut cream and a suitable non-dairy cream cheese alternative.

Nutrition

Keywords: pumpkin tiramisu, pumpkin dessert, fall desserts, no bake tiramisu, autumn recipe, pumpkin spice dessert, mascarpone pumpkin tiramisu

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