Pumpkin Tiramisu

Guido Pedrelli

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Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

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This scrumptious pumpkin tiramisu combines all the yumminess of a classic pumpkin pie and the luscious creaminess of a traditional tiramisu to take the renowned Italian dessert to new heights!

Table of Contents hide
Pumpkin Spice Tiramisu Recipe
Equipment
Ingredients
How to make pumpkin tiramisu step by step
Expert Tips
Variations
FAQs
Pumpkin Tiramisu
slice of pumpkin tiramisu on an orange plate

Made with a combination of rich mascarpone cheese, creamy pumpkin, warm aromatic spices, and coffee-soaked ladyfingers, this no-cook recipe is a delightful twist on the classic. It’s the perfect balance of comforting and delicious with each and every creamy bite!

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

ingredients of pumpkin tiramisu
  • 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).

mixing bowl with brown sugar, pumpkin puree, spices in it, next photo is a blended mixture

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

whipped mascarpone added into the mixture, next photo is a well blended mixture

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.

whipped heavy cream added into the mixture, next photo is a well blended mixture

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.

white sugar on a shallow bowl with a measuring pitcher of coffee beside it.

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.

arranged soaked ladyfingers on a pan, other photo, topped with pumpkin cream

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!

finished pumpkin tiramisu

Expert Tips

  • You must use full-fat mascarpone cheese and heavy cream to achieve the proper texture. Low-fat mascarpone will not work as well.
  • Make sure that you use solid-pack pumpkin puree, not pumpkin pie filling. If the pumpkin is too watery you need to cook it down or strain it with cheesecloth.
  • Be careful not to soak the ladyfingers in the espresso mixture for too long. Just dip each one for about 2 seconds or they can become mushy.
  • Cover the entire bottom of the dish with ladyfingers. Break the cookies in half if necessary to fit them snugly.
  • Spread the pumpkin spice filling onto the ladyfingers as evenly as possible to ensure a consistent texture and flavor with each bite. 
  • You can also use 2½ teaspoons of pumpkin spice in place of the ground cinnamon, ginger, and nutmeg as you would in other pumpkin recipes.

Are you a Tiramisu lover? Try other delicious tiramisu recipes:

Variations

While this pumpkin tiramisu is already undeniably delicious, there’s always room for creativity when it comes to dessert! Whether you want to infuse it with different holiday flavors or tailor it to your personal preferences, the possibilities are endless! 

  1. Chocolate: Add a chocolatey element by incorporating grated dark or milk chocolate shavings between the layers. You can also dust the top of your tiramisu with cocoa powder for an extra indulgent touch.
  2. Maple: Cut back on the brown sugar and drizzle a little maple syrup between the layers for an added Thanksgiving touch 
  3. Nutty: Enhance the texture and flavor by sprinkling chopped nuts such as walnuts or pecans between the layers. 
  4. Spiced Rum: For an adult twist, add some spiced rum to the espresso mixture. 
  5. Gingerbread: Infuse the pumpkin layer with the warm and cozy Christmas flavor of gingerbread by adding a dash of ground cloves and ground allspice along with the other spices . 
  6. Citrus: Brighten up the dessert by incorporating some orange zest or lemon zest into the pumpkin filling.
  7. Caramel: Drizzle some caramel sauce over the pumpkin tiramisu just before serving. 

FAQs

How do you keep tiramisu from getting soggy?

To prevent tiramisu from getting soggy, you need to dip the ladyfingers quickly in the coffee mixture. You also need to refrigerate it for at least 8 hours to allow the dessert to set.

Can I use a different type of cheese instead of mascarpone?

While Italian mascarpone cheese adds a rich and creamy texture to this dessert, you can experiment with other soft cheeses like cream cheese or ricotta. However, keep in mind that the flavor and consistency may vary slightly.

Can I make this recipe ahead of time?

Absolutely! In fact, tiramisu is even better when made in advance. Simply refrigerate it and then serve it up to 2 days later.

How to store tiramisu?

Leftover tiramisu will keep in the fridge for up to 3 days when wrapped in plastic or stored in an airtight container. 

Can you freeze tiramisu?

Yes! Just wrap the tiramisu tightly in a double layer of plastic wrap and you can store it in the freezer for about 2 months. Then to serve, thaw it in the fridge overnight and eat it within 2 days.

slice of pumpkin tiramisu on an orange plate

Pumpkin Tiramisu

A fall twist to of an iconic and delicious Italian classic.
5 from 1 vote
Print Pin Rate Save Recipe
Course: Dessert
Prep Time: 20 minutes
Total Time: 8 hours 20 minutes
Servings: 12 servings
Calories: 443kcal
Author: Guido Pedrelli

Ingredients

  • 1 cup (245 g) pumpkin puree
  • ½ cup (110 g) brown sugar
  • 1 ½ tsp (3 g) ground cinnamon
  • 1 tsp (2 g) ground ginger
  • ¼ tsp (0.5 g) ground nutmeg
  • 2 cups (450 g) mascarpone cheese
  • 1 cup (238 g) heavy cream
  • 2 cups (472 g) warm espresso or coffee
  • ¼ cup (50 g) granulated sugar
  • 44 to 48 (44 to 48) ladyfingers

Equipment

  • 1 Mixing Bowl
  • 1 electric mixer
  • 1 Shallow Bowl
  • 1 Baking Dish

Instructions

  • Use an electric hand mixer or whisk to whip the pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg together in a medium bowl. Then add the mascarpone cheese and whip the mixture until it’s thoroughly combined.
  • Pour the heavy cream into the bowl. Now, whip the cream into the pumpkin mixture until it’s light and fluffy.
  • Stir the warm coffee and sugar together in a shallow bowl until the sugar is fully dissolved.
  • Dunk half of the ladyfingers one at a time into the coffee mixture and then place each one in a single layer on the bottom of a 9×13-inch baking dish. You need to moisten both sides of the cookies without making them soggy. You may need to break some of them in half to cover the whole dish.
  • Spread half of the pumpkin mixture over the ladyfingers in an even layer.
  • Repeat the dunking process with the remaining ladyfingers and creamy pumpkin mixture to create a second layer.
  • Cover the baking dish and refrigerate the tiramisu for at least 8 hours or overnight.
  • To serve, sprinkle the top of the tiramisu with cinnamon. Then slice it into squares and enjoy.
Serving: 150g | Calories: 443kcal | Carbohydrates: 41g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 149mg | Sodium: 90mg | Potassium: 142mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4219IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
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2 Responses to “Pumpkin Tiramisu”

  1. Suzanne says:
    September 24, 2023 at 10:44 am

    I followed this recipe exactly and it was absolutely lovely. I will definitely make this again, but next time I will try the pistachio version. Thank you!

    Reply

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