This Pumpkin Tiramisu is the first pumpkin recipe of the season (whoop whoop!) 😜. When it comes to fall baking I’ll be honest – I’m not crazy about recipes that are heavy on pumpkin flavor. I usually like to compliment pumpkin with something else, like marshmallow, butterscotch, etc. In this case, we’re taking the flavor and texture of traditional tiramisu and putting some pumpkin flavor into it. It’s not overwhelming – it’s just right!
What to expect
Now one thing I do love is tiramisu. The flavor, the texture, everything. It’s one of my favorites. So when I decided to put a pumpkin spin on it I knew I had to do it right. It’s still tiramisu, with just some pumpkin thrown in. It’s still creamy, there’s still coffee. It’s just a delicious fall version of a classic.
making pumpkin tiramisu
Typical tiramisu ingredients: you’ll need coffee, lady fingers, mascarpone cheese, heavy whipping & sugar. If you want to spike the coffee you totally can (I opted not too) but if you do, rum is the traditional choice with tiramisu. One thing we won’t be using is eggs for the filling. And you won’t miss them. The filling is super creamy, rich & flavorful without them.
Extras that you will need: pumpkin puree and pumpkin pie spice. We’ll add the pumpkin puree into the filling and use the pumpkin pie spice in place of cocoa powder. If you want, you can even try a mixture of pumpkin pie spice and cocoa powder for dusting but I did just straight pumpkin pie spice.
No bake and make ahead: This recipe is completely no bake. When it comes to tiramisu it’s pretty much just an assembly line of ingredients and layering them to build the dessert. It can’t get any easier. For guaranteed easiness and success, I recommend prepping all the ingredients first. Brew the coffee, make the pumpkin filling, prep the baking pan or dish you’ll be using and get the ladyfingers ready. Then once everything is ready, it’s time to layer and build. This particular recipe is perfect for make ahead situations too. The longer it sits in the refrigerator to set, the better. When I make this I let it chill over night, so it’s great to make the day ahead if you have a dinner or party you want to bring this too!
- 2 cups (16 ounces) brewed coffee
- 4 oz mascarpone cheese
- 1/4 cup sugar
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin pie spice (plus more for dusting)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 32 ladyfingers (roughly 1 and 1/2 packages)
This recipe is made in an 8×8 inch or 9×9 inch baking dish.
Prep the Ingredients First: brew the coffee and pour it into a shallow bowl (a pie dish works too). In a separate mixing bowl combine the mascarpone cheese, sugar, pumpkin puree, pumpkin pie spice, cinnamon & vanilla and beat the ingredients together using a handheld mixer on medium speed until the ingredients are thoroughly combined and smooth. In a separate bowl whip the heavy cream on high speed for a few minutes until stiff peaks form. Fold the whipped cream into the mascarpone/pumpkin puree mixture until thoroughly combined.
Layer and Build: quickly soak each lady finger in coffee and form a single layer on the bottom of the baking dish. I used 16 ladyfingers for each layer. Spoon half the filling over the lady fingers, smoothing it out and dust with pumpkin pie spice. Repeat once more: soak the lady fingers, form a single layer on top of the filling and then cover the lady fingers with the remaining filling. Cover the baking dish with plastic wrap and let the tiramisu set in the refrigerator for at least 4 to 6 hours, or up to overnight. When ready to serve, remove the plastic wrap and lightly dust the top of the tiramisu with pumpkin pie spice, cut into squares and serve. Leftovers can be stored in the refrigerator for 1 to 2 days.