Pumpkin Tiramisu: A Cozy Fall Twist on a Classic

I couldn’t be more excited to share this recipe with you! Fall is in the air, and that means one thing for me: all things pumpkin! If you love the cozy, spiced flavors of pumpkin pie and the creamy, indulgent layers of tiramisu, then this recipe is going to become your new favorite. It’s a beautiful marriage of two beloved desserts, and the result? Absolutely irresistible!

Whether you’re a seasoned baker or just starting out, this Pumpkin Tiramisu is simple, impressive, and, most importantly, delicious! I’m so thankful you’re here to experience this dessert journey with me—trust me, your kitchen is about to smell like a fall wonderland.

Ingredients You’ll Need:

Let’s keep it simple, shall we? You’ll be amazed at how a few ingredients can come together to create something so extraordinary!

• Ladyfingers – The foundation of any good tiramisu. These crispy cookies soak up all the goodness!
• Pumpkin puree – The star of the show. Make sure it’s pure pumpkin, not pie filling!
• Mascarpone cheese – Adds that rich, creamy texture tiramisu is famous for.
• Heavy cream – Whipped into fluffy perfection.
• Powdered sugar – For just the right amount of sweetness.
• Pumpkin spice – Cinnamon, nutmeg, and cloves give this dessert that autumn magic.
• Espresso or strong coffee – To soak the ladyfingers and add depth to the flavor.
• Rum (optional) – If you’re feeling a little festive, this adds a grown-up twist.
• Cocoa powder – For that classic tiramisu dusting on top.

How to Make Pumpkin Tiramisu

Here’s where the magic happens! This recipe is straightforward, but the results are anything but boring!!

1. Whip the cream: In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form. You’ll want this to be nice and airy for that cloud-like texture.
2. Prepare the pumpkin filling: In another bowl, mix the pumpkin puree, mascarpone cheese, pumpkin spice, and a bit more powdered sugar. Fold in about half of your whipped cream to keep it light and fluffy.
3. Soak the ladyfingers: Brew some strong espresso (or coffee) and let it cool. If using rum, add a splash! Dip the ladyfingers quickly—don’t soak too long, or they’ll get mushy—and lay them in the bottom of your serving dish.
4. Layer it up: Spread a layer of the pumpkin mixture over the ladyfingers, then repeat with another layer of dipped ladyfingers. Top it off with the remaining whipped cream.
5. Chill: Refrigerate for at least 4 hours, or better yet, overnight. This lets all the flavors mingle and develop.
6. Serve and enjoy: Before serving, dust the top with cocoa powder. Take a bite, and let the creamy pumpkin-spiced layers melt in your mouth!

Details and Nutritional Information

Details

• Prep Time: 25 minutes
• Cook Time: No bake
• Total Time: 4 hours (including chilling)
• Yield: 8 servings

Nutrition

• Serving Size: 1 slice (about 1/8th of the tiramisu)
• Calories: 350 kcal
• Sugar: 20g
• Sodium: 100mg
• Fat: 23g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 100mg

Notes and Tips for the Perfect Pumpkin Tiramisu

• Whip your cream well: The key to a light and airy tiramisu is making sure your whipped cream has just the right consistency—soft peaks that hold their shape.
• Don’t oversoak the ladyfingers: A quick dip is all they need to absorb just enough coffee without turning soggy.
• Chill time is crucial: While it’s tempting to dive in right away, allowing the tiramisu to set in the fridge helps intensify the flavors and create that perfect texture.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Absolutely! If you have fresh pumpkin puree on hand, go for it. Just make sure it’s cooked and well-drained to avoid excess moisture.

How long can I store Pumpkin Tiramisu?

It can be stored in the refrigerator for up to 3 days. Just cover it tightly to keep it fresh!

Can I freeze tiramisu?

Yes, you can freeze tiramisu! Wrap it well, and it will keep for up to a month. Just thaw it in the fridge before serving.

Storage Instructions

If you have any leftovers (which is rare in my house!), cover your tiramisu tightly and store it in the refrigerator. It will last for about 3 days, though I doubt it’ll stick around that long! For longer storage, you can freeze it for up to a month. Just be sure to thaw it in the fridge for a few hours before serving.

More Fall Desserts You’ll Love

Looking for more cozy fall dessert ideas? Check these out:

• Dulce de Leche Pumpkin Cupcakes

• Lemon Zucchini Bread

Conclusion

I hope this Pumpkin Tiramisu brings a little extra joy to your fall baking! It’s a delightful blend of flavors, and the best part? It’s super simple to make. Whether you’re hosting a family dinner or just treating yourself, this dessert is sure to impress. Give it a try, and let me know how it turns out! Happy baking!