Pumpkin Tiramisu

Pumpkin Tiramisu is a delightful seasonal twist on the classic Italian dessert that brings together the warm spices of autumn and the rich, creamy texture of mascarpone. Pumpkin tiramisu captures everything you love about pumpkin pie and cozy fall flavors, layered with coffee‑soaked ladyfingers and velvety mascarpone cream. Whether you’re serving it at a holiday dinner or enjoying a cozy evening in, this dessert delivers comfort, elegance, and indulgence in every bite. In this post, we’ll walk you through why you’ll adore this version, how to make it step‑by‑step, helpful tips, variations, storage ideas, nutritional info, serving suggestions, FAQs, and everything you need to bring pumpkin tiramisu to your table.

Why You’ll Love This Recipe Name

You’ll love Pumpkin Tiramisu because it merges two beloved dessert traditions—pumpkin pie and tiramisu—into one luscious treat. The pumpkin puree, pumpkin spice, and brown sugar evoke the signature flavors of autumn, while mascarpone cheese and heavy cream provide the signature richness of tiramisu. There’s a lovely contrast between the coffee‑soaked ladyfingers (with just enough bite) and the airy, sweet pumpkin mascarpone filling. Plus, it’s make‑ahead friendly: giving it several hours or even overnight chilling time allows the flavors to blend beautifully and the texture to set properly. Whether you’re making this for family, guests, or simply treating yourself, it feels special yet achievable.

Ingredients

Here are the ingredients you’ll need to make Pumpkin Tiramisu (yields about one 9×13‑inch dish):

• ½ cup heavy whipping cream

• 16 ounces mascarpone cheese, at room temperature

• 1 cup pumpkin puree (not pumpkin pie filling—just pure pumpkin)

• 4 egg yolks

• 1 teaspoon pumpkin spice (a mix of cinnamon, nutmeg, cloves, ginger)

• 2⁄3 cup granulated white sugar

• 1 teaspoon vanilla extract

• 1½ cups strongly brewed coffee (cooled slightly)

• 2 to 3 tablespoons brown sugar

• 1 package ladyfingers

• Optional: extra pumpkin pie spice or cinnamon for dusting the top

Step‑by‑Step: How to Make Pumpkin Tiramisu

1. Prepare the mascarpone filling
   In a mixing bowl, combine the pumpkin puree, egg yolks, pumpkin spice, granulated sugar, and vanilla extract. Whisk until it’s smooth and free of lumps.

2. Add rich cheeses and cream
   Into the same bowl, add the heavy whipping cream and mascarpone cheese. Using a whisk attachment on a stand mixer (or a handheld whisk) beat until the mixture becomes thick, fluffy, and holds soft peaks. This will be your creamy layer.

3. Sweeten the coffee soak
   Brew strong coffee and allow it to cool just slightly (so it won’t cook the ladyfingers or scrambling egg yolks later). In a separate bowl, stir in the brown sugar until fully dissolved into the coffee.

4. Layer with ladyfingers
   Have a 9×13‑inch baking pan or casserole dish ready. Quickly dip one side of each ladyfinger into the sweetened coffee—just long enough to soak but not so long that they become soggy. Lay them in a single layer to fully cover the bottom of the dish.

5. First layer of filling
   Spread about half of the mascarpone‑pumpkin filling over the layer of coffee‑soaked ladyfingers. If you prefer thinner layers of cream, use less; otherwise, this amount gives you a generous creamy layer.

6. Second layer of ladyfingers
   Add another layer of coffee‑soaked ladyfingers on top of the filling, again dipping quickly to prevent sogginess. Cover the filling completely.

7. Final layer of filling
   Spread the remaining filling over the second ladyfinger layer. Smooth the top for presentation.

8. Chill to set
   Cover the dish with plastic wrap (saran wrap) and refrigerate for at least 3 to 4 hours, though chilling overnight is best. This allows the flavors to blend beautifully and the texture to set properly.

9. Finish and serve
   Once chilled, dust the top with extra pumpkin pie spice (or a mix of cinnamon and nutmeg) for garnish. Slice into squares or rectangles, and enjoy!

Helpful Tips

• Always dip the ladyfingers quickly—a very brief dip prevents them from becoming too mushy.

• Use strong coffee so the coffee flavor stands up to the richness of the mascarpone and pumpkin.

• Ensure the mascarpone cheese is room temperature to avoid lumps in the filling.

• If you’re concerned about raw egg yolks, you can use a pasteurized egg yolk product or gently temp‑pasteurize at home (with caution).

• Chill thoroughly—overnight in the fridge is ideal.

• Use a sharp knife dipped in hot water and wiped dry between cuts to get neat slices.

Substitutions And Variations

• Instead of heavy whipping cream, you can use whipped coconut cream for a non‑dairy version (if mascarpone is replaced with a non‑dairy alternative).

• Substitute brown sugar with maple syrup in the coffee soak for a different sweetness nuance.

• Spice variation: increase or decrease pumpkin pie spice, or make your own mix with extra cloves or ginger depending on preference.

• For a richer dessert, fold in a small amount of whipped egg whites into the mascarpone filling to lighten texture.

• Add chocolate: sprinkle finely grated dark chocolate between layers for a mocha twist.

• Swap classic ladyfingers with gluten‑free cookies or sponge cake slices for gluten sensitivity.

Storage Instructions

• Store your Pumpkin Tiramisu covered in the refrigerator. It will stay fresh for 3 to 4 days.

• If preparing ahead, keep it in the fridge overnight before serving for best flavor and texture.

• Avoid freezing – while technically possible, freezing will alter the texture of mascarpone and pumpkin filler, making it less creamy and more grainy upon thawing.

• If you want to freeze portions, consider freezing individual slices in airtight containers, thawing in fridge overnight, though texture may suffer slightly.

Nutritional Information

*These values are estimates and can vary based on the exact brands and proportions used.

Serving Suggestions

• Serve chilled slices with a dusting of pumpkin pie spice or a drizzle of caramel sauce for added decadence.

• Pair with a cup of strong espresso or a spiced latte to echo the flavors in the dessert.

• Garnish with toasted pecans or chopped walnuts on top for crunch.

• Add a dollop of lightly sweetened whipped cream on the side.

• For a festive presentation, layer in individual glasses or parfait dishes, allowing each guest to have their own portion.

Frequently Asked Questions About Pumpkin Tiramisu

Is it safe to use raw egg yolks in this dessert?
The traditional tiramisu filling uses raw egg yolks, which does carry a small risk if eggs are not fresh or properly handled. To reduce risk, you can use pasteurized egg yolks or gently heat the yolk mixture over a double boiler until it reaches 160°F (71°C), whisking constantly. Always use clean utensils and store the dessert properly in the fridge.

Can I make this ahead of time?
Yes! In fact, Pumpkin Tiramisu benefits from being made ahead. Chilling it for several hours or ideally overnight helps the flavors blend beautifully and the layers set. Prepare it the day before you plan to serve for best texture and taste.

How long will it last once made?
When stored properly (covered, in the refrigerator), this dessert will keep for about 3 to 4 days. After that, the texture of the mascarpone may begin to lose its creaminess and the ladyfingers may get soggy.

What if I don’t have mascarpone cheese?
You can try substituting with a mix of cream cheese plus heavy cream (loosening with whipping cream) to approximate texture, though flavor will be tangier. Another option is to use ricotta blended until smooth, though again the taste will shift slightly.

Can I make a smaller batch?
Absolutely. The recipe easily scales down. For example, halve all ingredients and use an 8×8‑inch pan. Just be sure to maintain the ratio between ladyfingers, filling, and coffee soak to preserve the balance of flavors.

Conclusion

Thank you so much for trying this Pumpkin Tiramisu recipe with me! I truly believe this dessert embodies the cozy warmth, spice, and indulgence of fall—all wrapped up in layers of coffee‑kissed ladyfingers and creamy pumpkin mascarpone. It’s easy enough to make for everyday treats, yet elegant enough for holiday dinners or gatherings. May your kitchen be filled with the aromas of pumpkin and spice as you assemble this, your dessert set beautifully after a night in the fridge, and your first bite be just as delightful as you hoped. Enjoy every layer, savor the flavor, and happy baking!

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Pumpkin Tiramisu

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• Author: lisa
• Total Time: 4 hours 25 minutes (includes chilling)
• Yield: 12 servings 1x

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Description

Pumpkin Tiramisu is a creamy, no-bake dessert that brings together the warmth of pumpkin spice and rich mascarpone in perfect fall layers. Quick to assemble and chill, it’s a seasonal showstopper for any autumn gathering.

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Ingredients

Scale 1x2x3x

½ cup heavy whipping cream

16 oz mascarpone cheese, at room temperature

1 cup pumpkin puree

4 egg yolks

1 tsp pumpkin spice

⅔ cup granulated white sugar

1 tsp vanilla extract

1½ cups strong brewed coffee

2–3 tbsp brown sugar

1 package ladyfingers

Optional: extra pumpkin pie spice for dusting

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Instructions

• Prepare the mascarpone filling
  In a mixing bowl, combine the pumpkin puree, egg yolks, pumpkin spice, granulated sugar, and vanilla extract. Whisk until it’s smooth and free of lumps.

• Add rich cheeses and cream
  Into the same bowl, add the heavy whipping cream and mascarpone cheese. Using a whisk attachment on a stand mixer (or a handheld whisk) beat until the mixture becomes thick, fluffy, and holds soft peaks. This will be your creamy layer.

• Sweeten the coffee soak
  Brew strong coffee and allow it to cool just slightly (so it won’t cook the ladyfingers or scrambling egg yolks later). In a separate bowl, stir in the brown sugar until fully dissolved into the coffee.

• Layer with ladyfingers
  Have a 9×13‑inch baking pan or casserole dish ready. Quickly dip one side of each ladyfinger into the sweetened coffee—just long enough to soak but not so long that they become soggy. Lay them in a single layer to fully cover the bottom of the dish.

• First layer of filling
  Spread about half of the mascarpone‑pumpkin filling over the layer of coffee‑soaked ladyfingers. If you prefer thinner layers of cream, use less; otherwise, this amount gives you a generous creamy layer.

• Second layer of ladyfingers
  Add another layer of coffee‑soaked ladyfingers on top of the filling, again dipping quickly to prevent sogginess. Cover the filling completely.

• Final layer of filling
  Spread the remaining filling over the second ladyfinger layer. Smooth the top for presentation.

• Chill to set
  Cover the dish with plastic wrap (saran wrap) and refrigerate for at least 3 to 4 hours, though chilling overnight is best. This allows the flavors to blend beautifully and the texture to set properly.

• Finish and serve
  Once chilled, dust the top with extra pumpkin pie spice (or a mix of cinnamon and nutmeg) for garnish. Slice into squares or rectangles, and enjoy!

Notes

Use pasteurized egg yolks if concerned about raw eggs. Chill overnight for best flavor. Don’t over-soak ladyfingers to avoid sogginess.

• Prep Time: 25 minutes
• Cook Time: 0 minutes (no-bake)
• Category: Dessert

Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 27g
• Carbohydrates: 38g
• Protein: 7g