Pumpkin Chai Tiramisu Recipe

Introduction

This Pumpkin Chai Tiramisu offers a cozy, festive twist on the classic Italian dessert. Pumpkin puree blends into a creamy mascarpone mixture while ladyfingers soak up spiced chai concentrate, creating layers of fall flavor perfect for holiday celebrations.

Ingredients

• 1 cup heavy whipping cream
• 1 cup pumpkin puree
• ⅓ cup sugar
• 2 tablespoons maple syrup
• 8 oz. mascarpone cheese or cream cheese
• 1 cup chai concentrate (store-bought or homemade)
• 2-4 tablespoons spiced rum (optional)
• 2 tablespoons cocoa powder
• 1 teaspoon pumpkin pie spice
• 24 ladyfingers (one standard package, approx. 7 oz.)
• Bittersweet chocolate for shaving on top (optional)

Instructions

1. Step 1: In a medium bowl, whip the heavy cream until soft peaks form. In another bowl, beat together the pumpkin puree, sugar, maple syrup, and mascarpone cheese until smooth and well combined. Gently fold the whipped cream into the pumpkin mixture until fully blended.
2. Step 2: In a shallow bowl, combine the chai concentrate and spiced rum if using. In a small bowl, mix the cocoa powder and pumpkin pie spice together.
3. Step 3: Sift half of the cocoa and pumpkin pie spice mixture onto the bottom of an 8×8-inch baking dish using a small sieve.
4. Step 4: Briefly dip half of the ladyfingers into the chai mixture, about 2-3 seconds per side, being careful not to soak them too long. Arrange them in a single layer on top of the dusted baking dish, trimming to fit if needed.
5. Step 5: Spread half of the pumpkin cream mixture evenly over the ladyfingers. Repeat dipping and layering with the remaining ladyfingers and pumpkin cream mixture.
6. Step 6: Dust the remaining cocoa and pumpkin pie spice mixture over the top layer. Cover and refrigerate for at least 3-4 hours, preferably overnight, to allow flavors to meld.
7. Step 7: Before serving, optionally shave bittersweet chocolate over the tiramisu. Cut into 9 slices and enjoy.

Tips & Variations

• Use cream cheese as a substitute if mascarpone cheese is unavailable.
• Opt for espresso instead of chai concentrate for a more traditional tiramisu flavor.
• Add marsala wine, whisky, brandy, or pumpkin liquor in place of spiced rum if desired.
• Do not soak ladyfingers too long to prevent them from falling apart; 2-3 seconds per side is ideal.
• Make the tiramisu 24-48 hours ahead for best flavor—this dessert improves with time.
• Try using a 9-inch round pan, loaf pan, or ramekins for different presentations.
• For a sweeter tiramisu, increase sugar or maple syrup in the cream mixture and use milk chocolate for shavings.

Storage

Store the tiramisu covered in an airtight container or tightly wrapped in the refrigerator for up to 5 days. Reheat is not recommended; serve chilled for the best texture and flavor. While not tested, tiramisu can reportedly be frozen for up to three months—thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu without alcohol?

Yes, the spiced rum is optional. Simply omit it or substitute with an equal amount of chai concentrate or coffee for a non-alcoholic version.

What if I can’t find chai concentrate?

Chai concentrate is often found in the tea section of grocery stores, with brands like Tazo or Trader Joe’s. You can also make your own homemade chai concentrate using chai tea bags and spices—there are many easy tutorials available online.

Pumpkin Chai Tiramisu Recipe

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4.8 from 82 reviews

This Pumpkin Chai Tiramisu is a delightful fall-inspired twist on the classic Italian dessert. Creamy mascarpone cheese and pumpkin puree are combined with warm pumpkin pie spices and folded into whipped heavy cream. Instead of traditional espresso, spiced chai concentrate is used to soak delicate ladyfingers, with an optional splash of spiced rum for a boozy undertone. Layered with cocoa and pumpkin spice dusting and finished with bittersweet chocolate shavings, this tiramisu makes a perfect festive dessert for Thanksgiving or any cozy occasion.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 20 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Cream Mixture

• 1 cup heavy whipping cream
• 1 cup pumpkin puree (preferably Libby’s canned pumpkin puree)
• ⅓ cup sugar
• 2 tablespoons maple syrup
• 8 oz mascarpone cheese or cream cheese (as a substitute)

For the Soaking Mixture

• 1 cup chai concentrate (store-bought like Tazo or homemade)
• 2–4 tablespoons spiced rum (optional)

Additional Ingredients

• 24 ladyfingers (one standard package, approx. 7 oz.)
• 2 tablespoons cocoa powder
• 1 teaspoon pumpkin pie spice
• Bittersweet chocolate for shaving on top (optional, e.g., Ghiradelli 60% cacao bars)

Instructions

1. Prepare the Cream Mixture: In a medium bowl, whip the heavy whipping cream until soft peaks form, creating a light and airy texture. In another bowl, combine pumpkin puree, sugar, maple syrup, and mascarpone cheese, mixing until smooth and fully incorporated. Gently fold the whipped cream into the pumpkin-mascarpone mixture until well blended, maintaining the airy consistency.
2. Prepare the Flavor Mixtures: In a shallow bowl, mix chai concentrate with spiced rum if using. In a separate small bowl, blend the cocoa powder and pumpkin pie spice thoroughly.
3. Dust the Baking Dish: Using a small mesh sieve, sift half of the cocoa-pumpkin spice mixture evenly across the bottom of an 8×8-inch baking dish to create a flavorful base layer.
4. Soak and Layer Ladyfingers: Quickly dip each ladyfinger into the chai-rum mixture for about 2-3 seconds per side to avoid sogginess. Arrange half of the soaked ladyfingers in a single layer over the dusted bottom of the pan. Trim ladyfingers if needed to fit the pan.
5. Layer the Cream: Spread half of the pumpkin cream mixture evenly over the ladyfingers, smoothing it gently to cover all cookies.
6. Repeat Layering: Repeat dipping the remaining ladyfingers in the chai mixture and place them over the cream layer. Then, spread the remaining cream mixture on top of this second layer.
7. Finish and Dust: Sift the remaining cocoa powder and pumpkin pie spice mixture evenly over the top layer of cream for a decorative, flavorful finish.
8. Chill and Serve: Cover the tiramisu tightly with plastic wrap and refrigerate for at least 3-4 hours, preferably overnight or up to 48 hours to allow flavors to meld and the dessert to set. Before serving, optionally add shavings of bittersweet chocolate on top. Cut into 9 slices (3×3) and serve chilled.

Notes

• Use plain pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
• Chai concentrate can be found at grocery stores or made at home; Tazo and Trader Joe’s brands are recommended.
• Spiced rum is optional; alternatives include marsala wine, whisky, brandy, pumpkin, coffee liquor, or other liqueurs of choice.
• Avoid soaking ladyfingers for too long to prevent disintegration; 2-3 seconds per side is ideal.
• This recipe contains no eggs in the cream mixture but traditional tiramisu uses raw egg yolks. For an egg-free version, consider alternative ladyfingers.
• For sweeter tiramisu, increase sugar in the cream mixture up to ½ cup or use sweeter chocolate for garnish.
• Alternative pans such as 9-inch round, loaf pans, or 9×13 pans can be used, adjusting layering accordingly.
• Make the tiramisu 24-48 hours in advance for best flavor; it keeps well for about 5 days refrigerated in an airtight container.
• Tiramisu may be frozen for up to 3 months, though texture might slightly change.
• Extra pumpkin puree and chai concentrate can be repurposed in recipes like Chai Pumpkin Bread.

Keywords: Pumpkin Tiramisu, Chai Tiramisu, Fall Dessert, Thanksgiving Dessert, Pumpkin Dessert, Mascarpone Pumpkin Dessert