Introduction

Creamy Pumpkin Tiramisu is a delightful twist on the classic Italian dessert, combining rich mascarpone cream with the warm flavors of pumpkin and spices. It’s perfect for fall gatherings or any time you want a comforting, indulgent treat with a seasonal touch.

A close-up image of a slice of tiramisu on a white plate, placed on a white marbled surface. The dessert has three visible layers: the bottom and middle layers are light brown soaked ladyfinger biscuits with a soft texture, and between them is a thick creamy layer of pale beige mascarpone cream with a smooth texture. The top layer is decorated with piped swirls of creamy mascarpone, dusted with fine cocoa powder, and small round light brown coffee beans or similar toppings are scattered lightly on the cream. The overall look is soft, creamy, and rich with delicate textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.87 oz Mascarpone cheese
1 teaspoon Vanilla extract
½ cup Pumpkin puree
⅔ cup Granulated sugar
⅓ cup Brown sugar
2 teaspoons Pumpkin pie spice
¼ teaspoon Kosher salt
2 cups Heavy cream, cold
28 Ladyfingers
2 cups Coffee espresso or strong coffee

Instructions

Step 1: Brew the espresso or strong coffee and let it cool to room temperature. Set aside.
Step 2: In a large mixing bowl, combine mascarpone cheese, brown sugar, granulated sugar, kosher salt, and pumpkin pie spice. Beat with an electric mixer until smooth and well blended.
Step 3: Add the pumpkin puree and vanilla extract to the mixture and mix until fully incorporated.
Step 4: Pour in the cold heavy cream and continue mixing for 3-4 minutes until the cream thickens and holds soft peaks.
Step 5: Quickly dip each ladyfinger into the cooled coffee for 1-2 seconds, then arrange an even layer in a 13 by 9 inch baking dish.
Step 6: Spread half of the mascarpone-pumpkin cream evenly over the ladyfingers with a spatula.
Step 7: Add another layer of coffee-dipped ladyfingers over the cream.
Step 8: Transfer the remaining cream to a piping bag fitted with a star tip and pipe dollops all over the second ladyfinger layer.
Step 9: Cover the dish with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld and the ladyfingers to soften.
Step 10: Just before serving, generously dust the top with cocoa powder.

Tips & Variations

Use room-temperature mascarpone to ensure a smooth, lump-free cream.
Avoid fresh pumpkin puree unless well-drained, as excess liquid can make the filling runny.
Opt for full-fat mascarpone for a richer, more stable dessert.
Chill the tiramisu overnight for the best flavor and texture.
Scrape down the mixing bowl sides frequently to create a uniform mixture.
Choose the best quality ingredients you can find to enhance the overall taste.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain its creamy texture. Reheat is not recommended as it may affect the texture and flavor.

How to Serve

A close-up of a slice of tiramisu cake placed on a white plate. The dessert has three visible layers: the bottom layer is a soaked ladyfinger base, light brown and slightly moist; the middle layer is creamy and smooth with a pale beige color; the top layer is thick with piped cream swirls that are light tan with a dusting of dark cocoa powder sprinkled over all. The texture of the cream looks soft and fluffy, and the edges of the ladyfingers show a porous, spongy surface. The slice is set against a softly blurred background with a warm light, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works best since it’s thicker and has less liquid than fresh pumpkin, which helps maintain the cream’s consistency.

How long should I chill the tiramisu before serving?

For optimal flavor and texture, refrigerate the tiramisu for at least 4 hours, though chilling overnight is ideal to allow the ladyfingers to fully soak and the flavors to meld.

Creamy Pumpkin Tiramisu Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

This Creamy Pumpkin Tiramisu is a delightful autumn twist on the classic Italian dessert, combining rich mascarpone cheese with seasonal pumpkin puree and warm pumpkin pie spices. Layers of coffee-soaked ladyfingers are enveloped in a luscious pumpkin-spiced mascarpone cream, chilled to perfection and topped with cocoa powder for a comforting and elegant treat perfect for fall gatherings or any festive occasion.

Author: Ella
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Italian-American

Ingredients

Scale

Mascarpone Mixture

15.87 oz Mascarpone cheese (room temperature)
1 teaspoon Vanilla extract
½ cup Pumpkin puree (preferably canned, drained if fresh)
⅔ cup Granulated sugar
⅓ cup Brown sugar
2 teaspoon Pumpkin pie spice
¼ teaspoon Kosher salt
2 cup Heavy cream (cold)

Other Ingredients

28 Ladyfingers
2 cups Coffee (espresso or strong brewed coffee, cooled)

Instructions

Prepare the coffee: Brew 2 cups of espresso or strong coffee and allow it to cool for a few minutes. Set aside while making the mascarpone cream.
Mix mascarpone base: In a large mixing bowl, combine the room-temperature mascarpone cheese, brown sugar, granulated sugar, kosher salt, and pumpkin pie spice. Use an electric hand mixer to blend until the mixture is smooth and well combined without lumps.
Add pumpkin and vanilla: Stir in the pumpkin puree and vanilla extract, mixing thoroughly to incorporate the flavors evenly into the mascarpone mixture.
Whip the cream: Add the cold heavy cream to the mascarpone mixture and mix on medium-high speed for 3 to 4 minutes until the filling thickens and forms soft peaks, ensuring a creamy, stable texture.
Soak ladyfingers: Quickly dip each ladyfinger into the cooled coffee for 1 to 2 seconds—do not soak too long to avoid sogginess. Lay an even layer of soaked ladyfingers in the bottom of a 13 by 9 inch baking dish.
Layer mascarpone mixture: Spread half of the mascarpone pumpkin cream evenly over the ladyfingers using a spatula to smooth the surface.
Second ladyfinger layer: Repeat the dipping process and layer the remaining coffee-soaked ladyfingers over the cream layer.
Pipe remaining cream: Transfer the remaining mascarpone mixture to a piping bag fitted with a star tip and pipe dollops evenly over the second ladyfinger layer for decorative texture.
Chill: Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the ladyfingers soften perfectly.
Serve: Before serving, dust the entire tiramisu generously with cocoa powder for a classic finish. Enjoy chilled.

Notes

Use room-temperature mascarpone cheese to ensure a smooth, lump-free cream.
Avoid fresh pumpkin puree unless well-drained to prevent a watery filling.
Choose high-fat, full-fat mascarpone cheese for stability and rich flavor.
Allow the tiramisu to chill for at least 3 hours or overnight for the best texture and flavor absorption.
Scrape down the sides of the mixing bowl during blending to maintain an even, homogenous cream.
Use high-quality ingredients to maximize flavor and overall dessert quality.

Keywords: pumpkin tiramisu, pumpkin dessert, mascarpone dessert, autumn dessert, coffee dessert, no-bake tiramisu, fall recipes