Pumpkin Tiramisu

Pumpkin Spice Tiramisu Recipe

Tiramisu is an iconic Italian dessert known for its delicious combination of flavors and textures. Traditional versions of tiramisu are made with layers of coffee-soaked delicate ladyfingers, a velvety mascarpone filling, and a touch of alcohol. However, this pumpkin tiramisu recipe offers a new spin to the popular classic.

In this unique variation, the recipe ingeniously incorporates creamy pumpkin, brown sugar, fragrant cinnamon, and a hint of ginger into the mascarpone filling. Together these ingredients create a light and fluffy pumpkin mousse that adds a whole new dimension to traditional tiramisu. It’s the perfect fusion of a comforting pumpkin pie and an elegant tiramisu in one spectacular dessert.

But what makes this pumpkin tiramisu even more remarkable is its effortless preparation. Unlike many traditional versions, which can sometimes involve making custard, this no-cook recipe doesn’t require any raw eggs or cooking.

With just a few simple steps you can whisk, dip, layer, and chill your way to a divine pumpkin spice dessert that will leave everyone craving for more.

Equipment

• Mixing Bowl – A medium-sized mixing bowl is needed to make the filling.
• Electric Mixer – Used to whip the pumpkin spice filling. You can also use a stand mixer or hand whisk.
• Shallow Bowl – Needed for dunking the ladyfingers into the warm coffee.
• Baking Dish – This pumpkin tiramisu recipe requires a 9×13-inch dish. 
• Rubber Spatula – It’s a handy tool for scraping down the sides of the mixing bowl.
• Offset Spatula – Makes it easy to evenly spread and smooth the layers of pumpkin filling.

Ingredients

• 1 cup Pumpkin Puree: Adds the yummy pumpkin flavor and texture to the dessert. Choose canned thick solid-pack pumpkin. The filling will not whip correctly if the pumpkin is watery.
• ½ cup Brown Sugar: Provides sweetness and gives the tiramisu a caramel-like taste, which enhances the pumpkin flavor. Coconut sugar is another option. 
• 1 ½ tsp Ground Cinnamon: Adds some warm and classic pumpkin pie flavor.
• 1 tsp Ground Ginger: Pairs well with the cinnamon to create the pumpkin spice taste.
• ¼ tsp Ground Nutmeg: Gives the pumpkin filling just a touch more depth in flavor.
• 2 cups Mascarpone Cheese: The creamy and indulgent Italian cheese that forms the base of the filling. Use full-fat mascarpone for the best texture. 
• 1 cup Heavy Cream: Adds richness and makes the filling light and fluffy.
• 2 cups Warm Espresso: Used to soak the ladyfingers and infuse them with coffee flavor.
• ¼ cup White Sugar: Dissolved in the espresso to sweeten the soaking liquid.
• 44 to 48 Ladyfingers: The Italian sponge cookies that form the layers in the tiramisu.

How to make pumpkin tiramisu step by step

Make the filling

Add the pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg to a medium bowl (photo 1). Then use an electric mixer or whisk to beat the ingredients together (photo 2).

Next, whip the mascarpone cheese into the mixture until it’s thoroughly blended (photo 4).

Now, pour the heavy cream into the bowl (photo 5) and whip it together with the pumpkin-mascarpone mixture until it becomes light and fluffy (photo 6). Then set the mixture aside for now.

Prepare the espresso

Once your espresso or brewed coffee is ready, pour it into a shallow bowl with the granulated sugar (photo 7). Then mix the sugar with the coffee until it’s fully dissolved (photo 8). You can add a bit of rum, liqueur, or marsala wine to the mixture if you’d like to make your pumpkin tiramisu a little boozy.

Dunk half of the ladyfingers

Next, take half of the ladyfingers and dip one at a time into the espresso, quickly turning it to moisten both sides. But be careful not to soak the ladyfinger for more than a couple of seconds to avoid sogginess. Then place each ladyfinger on the bottom of the baking dish once it’s been dunked.

When you’re done the entire bottom surface of the dish should be covered in a single layer of ladyfingers (photo 9). You may need to break some of the cookies in half.

Spread half of the filling

After you’ve covered the bottom of the dish with coffee-soaked ladyfingers, evenly spread half of the pumpkin cream over the cookies (photo 10). You can use an offset spatula or the back of a spoon to smooth out the filling.

Finish assembling the dessert

Now, dunk the remaining ladyfingers and arrange them on top of the pumpkin layer (photo 11). Then spread the other half of the pumpkin cream on top of the second layer of ladyfingers to finish assembling your tiramisu. 

Chill the tiramisu 

To complete the recipe, cover the tiramisu with plastic wrap (photo 12) and then refrigerate it for at least 8 hours and up to overnight. The dessert needs this time for the ladyfingers to soften and for the filling to set.

Serve and enjoy

When you are ready, sprinkle the top of the pumpkin tiramisu with ground cinnamon to garnish. Then cut it into squares and serve!