Our Pumpkin Tiramisu recipe combines creamy pumpkin mascarpone spice filling with espresso-soaked ladyfingers for a no-bake treat that tastes like autumn in every bite.
Pumpkin Tiramisu is the fall dessert you didn't know you needed.
Pumpkin Tiramisu is the fall dessert you didn't know you needed.It's the EASIEST fall dessert you will make; no baking, and ready in minutes. It blends all the cozy fall flavors of pumpkin pie with the creamy indulgence of classic tiramisu – it's truly the best of both worlds. Best of all, it’s a total crowd-pleaser! Light, luscious, creamy, and just a little unexpected, this pumpkin spice tiramisu recipe always earns compliments!
Try more pumpkin recipes, like Pumpkin Cream Cheese Muffins, Pumpkin Snickerdoodles, Pumpkin Spice Eggnog, Pumpkin Roll, or Pumpkin Chocolate Chip Cookies!
How to make Pumpkin Tiramisu:
Pumpkin Mascarpone: Beat whipping cream in a mixing bowl, just until barely stiff peaks. In a separate mixing bowl, combine pumpkin, brown sugar, mascarpone, vanilla, cinnamon, and pumpkin pie spice until smooth. Fold in whipped cream, until combined.
Assemble: Add coffee (and liqueur if using) to a shallow bowl. Dip the lady fingers in the coffee (don't soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8” or similar size pan. Smooth half of the pumpkin mascarpone mixture over the top. Add another layer of dipped lady fingers then smooth remaining pumpkin mascarpone over the top.
Dust Cocoa Powder and Refrigerate: I like to use a fine mesh strainer to dust cocoa powder over the top. Refrigerate this pumpkin spice tiramisu for 3-4 hours or up to overnight before serving.
Follow me for more great recipes
Recipe
Pumpkin Tiramisu Recipe
Equipment
Ingredients
- 1 cup heavy whipping cream
- 1 cup canned pumpkin puree
- 2/3 cup light brown sugar
- 8 oz mascarpone cheese , room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Lady Fingers:
- 1 1/2 cups prepared cold espresso
- 1 package Lady Fingers , Savoiardi brand (found in cookie aisle or online)
- 1 splash Coffee flavored Liquor , optional
- unsweetened cocoa powder , for dusting on top
Instructions
- Pumpkin Mascarpone: Beat whipping cream in a mixing bowl just until barely stiff peaks. In a separate mixing bowl, combine pumpkin, brown sugar, mascarpone, vanilla, cinnamon, and pumpkin pie spice until smooth. Fold in whipped cream, until combined.1 cup canned pumpkin puree, 2/3 cup light brown sugar, 8 oz mascarpone cheese, 1 teaspoon vanilla extract, 1 ½ teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, 1 cup heavy whipping cream
- Assemble: Add coffee (and liqueur if using) to a shallow bowl. Dip the lady fingers in the coffee (don't soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8'' or similar size pan.1 ½ cups prepared cold espresso, 1 package Lady Fingers, 1 splash Coffee flavored Liquor
- Smooth half of the pumpkin mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining pumpkin mascarpone over the top.
- Dust cocoa powder over the top (I use a fine mesh strainer to do this).unsweetened cocoa powder
- Refrigerate for 3-4 hours or up to overnight before serving.
Notes
Nutrition
Follow Me
Recipe adapted from my Easy Tiramisu recipe.
This post contains affiliate links.
