Description
This Spiced Pumpkin Tiramisu is a delightful twist on the classic Italian dessert, combining rich pumpkin purée and warm spices with creamy mascarpone and layers of espresso-soaked ladyfingers. Perfect for fall, this no-bake treat is smooth, flavorful, and easy to prepare ahead of time for a crowd-pleasing autumn dessert.
Ingredients
Scale
Pumpkin Mixture
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
Cream Mixture
- 1 1/4 cups cold heavy cream
- 8 oz mascarpone cheese (softened)
Assembly
- 24–30 ladyfinger cookies (savoiardi)
- 1 cup brewed espresso or strong coffee (cooled)
- 2 tablespoons coffee liqueur (optional)
- Cocoa powder (for topping)
- Crushed gingersnap cookies (for topping)
Instructions
- Prepare the Pumpkin Mixture: In a mixing bowl, combine the pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract. Stir the mixture until smooth and evenly blended.
- Whip the Cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form to ensure a light and airy texture.
- Blend Mascarpone and Pumpkin: Beat the softened mascarpone cheese until creamy and smooth in a third bowl. Gently fold the prepared pumpkin mixture into the mascarpone.
- Combine with Whipped Cream: Carefully fold the whipped cream into the mascarpone and pumpkin mixture until fully combined and smooth, creating a fluffy pumpkin mascarpone filling.
- Mix Coffee and Liqueur: In a shallow dish, mix the cooled espresso or strong coffee with coffee liqueur if using. This will be used to soak the ladyfingers briefly.
- Assemble the First Layer: Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8-inch dish or similar sized pan.
- Add Pumpkin Mascarpone Layer: Spread half of the pumpkin mascarpone mixture evenly over the first ladyfinger layer.
- Repeat Layers: Dip the remaining ladyfingers in the coffee mixture and place them as a second layer over the pumpkin mascarpone. Top with the remaining pumpkin mascarpone mixture and smooth the surface.
- Chill: Refrigerate the assembled tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
- Serve: Before serving, dust the top generously with cocoa powder and sprinkle crushed gingersnap cookies for added texture and a complementary spice note.
Notes
- You can substitute mascarpone with cream cheese for a slightly tangier flavor.
- Adjust the spice level to taste by adding extra cinnamon or nutmeg.
- This dessert gets better as it chills, so make it ahead if possible.
