Name: Pumpkin Chai Tiramisu Recipe
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: Italian-inspired
Ingredients: 3 chai tea bags or 2 tablespoons loose leaf black tea + 1 tablespoon masala spice blend; 1 cup boiling hot water; 8 oz cold mascarpone cheese; ¼ cup granulated sugar; 2 large cold egg yolks; 1 tablespoon dark rum; 2 tablespoons cold heavy whipping cream; ⅓ cup pure pumpkin puree (preferably Libby’s brand); 1 teaspoon vanilla paste or extract; 14 lady fingers; 1 tablespoon cocoa powder; 1 teaspoon ground cinnamon

Introduction

Experience the warm spices of chai tea blended with rich pumpkin and creamy mascarpone in this delightful Pumpkin Chai Tiramisu. This autumn-inspired twist on a classic dessert offers layers of soaked lady fingers and a velvety pumpkin cream, perfect for cozy gatherings or festive occasions.

A slice of tiramisu dessert is shown on a white plate placed on a white marbled surface. The tiramisu has three visible layers: the bottom and middle layers consist of soft, soaked white cake pieces with a light brown coffee color on the edges, while between and above these cake layers is a thick, creamy, pale yellow layer with a smooth texture. The top layer is a fine, dark brown cocoa powder dusting spread evenly across the surface. The dessert looks soft and rich. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chai tea bags or 2 tablespoons loose leaf black tea + 1 tablespoon masala spice blend
8 oz cold mascarpone
¼ cup granulated sugar
2 large cold egg yolks
1 tablespoon dark rum
2 tablespoons cold heavy whipping cream
⅓ cup pure pumpkin puree*
1 teaspoon vanilla paste or extract
14 lady fingers
1 tablespoon cocoa powder
1 teaspoon cinnamon

Instructions

Step 1: Steep the chai tea bags or loose leaf tea with masala spice blend in 1 cup of boiling water. Let it cool completely, then strain if using loose leaf tea.
Step 2: In a stand mixer with a paddle attachment or using a handheld mixer, beat the mascarpone, granulated sugar, egg yolks, dark rum, heavy cream, pumpkin puree, and vanilla on medium-high speed until light and fluffy, about 2–3 minutes.
Step 3: Prepare for assembly by dipping one lady finger briefly into the cooled tea, rotating to saturate without soaking. Lay it gently in the bottom of a loaf pan. Repeat until the bottom is covered.
Step 4: Spread half of the pumpkin mascarpone mixture evenly over the first lady finger layer. Then repeat the tea-dipping and layering process with the remaining lady fingers.
Step 5: Spread the remaining pumpkin mascarpone mixture over the top and smooth into a flat, even layer.
Step 6: Cover the tiramisu with cling wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.
Step 7: Before serving, mix the cocoa powder and cinnamon together. Sift the mixture evenly over the tiramisu’s surface and wipe the pan edges with a damp paper towel for clean presentation.
Step 8: Slice or scoop onto plates or bowls and enjoy.

Tips & Variations

If you prefer to avoid raw egg yolks, gently cook them with the sugar over a Bain Marie until thickened and hot, then cool completely before mixing into the mascarpone.
For less watery cream, use Libby’s brand pumpkin puree or pat other brands dry with paper towels before adding.
Substitute the dark rum with brandy or omit for a non-alcoholic version without compromising flavor.
Try adding a sprinkle of nutmeg or cardamom to the cocoa-cinnamon dusting for extra warmth.

Storage

Store the tiramisu covered in the refrigerator for up to 4 days. When ready to serve, you can enjoy it cold straight from the fridge. If you prefer it slightly softened, let it sit at room temperature for 10–15 minutes before serving.

How to Serve

A close-up of a slice of tiramisu on a white plate showing three layers of pale beige creamy filling alternating with two layers of light sponge soaked in coffee, creating a soft textured middle. The top layer is a thick, smooth, dark brown cocoa powder dusting that contrasts with the light cream and cake layers beneath. The background is a white marbled surface with softly blurred kitchen items behind, giving a cozy and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pumpkin pie spice instead of masala spice blend?

Yes, pre-made pumpkin pie spice can be used as a substitute for the masala spice blend, though it will change the flavor profile slightly towards more traditional fall spices.

Is it safe to eat tiramisu with raw egg yolks?

Using raw egg yolks carries a risk, especially for young children, pregnant women, or those with weakened immune systems. If concerned, cook the egg yolks with sugar over a Bain Marie until thickened to make the recipe safer.

Pumpkin Chai Tiramisu Recipe

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★★★★★

4.8 from 130 reviews

This Pumpkin Chai Tiramisu is a delightful twist on the classic Italian dessert, infusing warm chai spices and creamy pumpkin puree into luscious layers of mascarpone and ladyfingers soaked in chai tea. Perfect for fall, this dessert combines comforting flavors and smooth textures with a dusting of cocoa and cinnamon for a festive finish.

Author: Ella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 6 hours 15 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Italian-inspired
Diet: Vegetarian

Ingredients

Scale

Tea Base

3 chai tea bags or 2 tablespoons loose leaf black tea + 1 tablespoon masala spice blend
1 cup boiling hot water

Mascarpone Pumpkin Cream

8 oz cold mascarpone cheese
¼ cup granulated sugar
2 large cold egg yolks
1 tablespoon dark rum
2 tablespoons cold heavy whipping cream
⅓ cup pure pumpkin puree (preferably Libby’s brand)
1 teaspoon vanilla paste or extract

Assembly

14 lady fingers
1 tablespoon cocoa powder
1 teaspoon ground cinnamon

Instructions

Steep the Chai Tea: Place the chai tea bags or loose leaf black tea with masala spice blend into 1 cup of boiling hot water. Let it steep until completely cool. If using loose leaf tea, strain it before using to ensure a clear tea for dipping.
Prepare Pumpkin Mascarpone Mixture: In a stand mixer with the paddle attachment or using a handheld mixer, beat the cold mascarpone, sugar, egg yolks, dark rum, heavy cream, pumpkin puree, and vanilla on medium-high speed until the mixture becomes light, fluffy, and well combined, approximately 2 to 3 minutes.
Prepare Lady Fingers: Quickly dip each lady finger into the cooled chai tea, rotating to saturate lightly without soaking. Lay the dipped lady fingers in a single layer at the bottom of a loaf pan, covering the entire base.
Layer the Tiramisu: Spread half of the pumpkin mascarpone mixture evenly over the first layer of lady fingers. Then repeat the dipping and layering process with the remaining lady fingers, followed by the remaining mascarpone mixture, smoothing it into a flat, even layer.
Chill: Cover the assembled tiramisu tightly with cling wrap and refrigerate for a minimum of 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set firmly.
Finish and Serve: Before serving, mix the cocoa powder and cinnamon together, then sift this mixture evenly over the top of the tiramisu. Wipe the edges of the pan clean with a damp paper towel for a professional presentation. Slice or scoop portions onto plates or bowls and serve chilled.

Notes

Store the tiramisu covered in the refrigerator for up to 4 days.
If you are concerned about consuming raw egg yolks, cook them safely by whisking the yolks and sugar over a Bain Marie on medium-high heat for 5-7 minutes until thickened and hot to the touch. Cool completely before folding into the mascarpone mixture.
Using Libby’s brand pumpkin puree is recommended for best texture; if using other brands with higher water content, pat the pumpkin puree dry with paper towels before mixing to avoid a runny cream.

Keywords: Pumpkin Chai Tiramisu, chai dessert, pumpkin dessert, mascarpone tiramisu, no-bake dessert, fall dessert, pumpkin recipe