Do you love pumpkin desserts? Well then you are going to LOVE my Pumpkin Tiramisu! It's also perfect if you have any leftover pumpkin purée & your looking to make a quick sweet treat!
This dessert is particularly popular during the fall season!
If you love fall desserts, you are also going to flip over my pumpkin cheesecake, caramel macchiato cheesecake & pear crumble!
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Ingredients
- Pumpkin puree
- Light brown sugar
- Ground cinnamon
- Granulated sugar
- Mascarpone cheese
- Heavy cream
- Cream cheese
- Coffee
- Dry ladyfingers
- For Topping: Whipped cream & Cocoa powder (for dusting)
See recipe card for quantities.
Instructions
Make the Pumpkin Mousse!
Dip & flip ladyfingers in coffee…
Layer everything together!
Chill, serve & enjoy!
- Prepare the Coffee:
Brew 2 cups of coffee and set aside to cool. Add 2 tablespoons of granulated sugar to the coffee, whisking until dissolved. Set aside. - Pumpkin Cream Mixture:
In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, cinnamon, salt, and ¼ cup of the granulated sugar. Add the mascarpone, cream cheese, and heavy cream. Using an electric mixer, beat on medium speed until soft peaks form. Be careful not to overbeat. - Assemble the Tiramisu:
Quickly dip each ladyfinger in the cooled coffee, making sure not to soak them. Arrange a layer of dipped ladyfingers in the bottom of a 4-quart trifle dish or divide them into individual glasses (6-8 portions). Spread a layer of the pumpkin cream mixture over the ladyfingers. Continue layering with the ladyfingers and pumpkin cream, repeating 5 more times, finishing with a layer of the pumpkin cream on top. - Chill:
Cover the tiramisu and refrigerate for at least 6 hours or overnight for the best results. - Top and Serve:
Before serving, top with whipped cream, dust with cocoa powder, and garnish with shaved chocolate and candied ginger if desired.
Substitutions
- Pumpkin puree: sweet potato puree or butternut squash puree for a similar texture and flavor.
- Light brown sugar: coconut sugar, maple syrup, or dark brown sugar for a richer taste.
- Mascarpone cheese: cream cheese, ricotta cheese, or a blend of cream cheese and heavy cream for a similar creamy texture.
- Heavy cream: coconut cream, full-fat coconut milk, or evaporated milk for a dairy-free option.
- Cream cheese: if you don't have it, you can leave it out!
- Coffee: strong black tea (like Earl Grey), hot chocolate, or a coffee-flavored liqueur (like Kahlúa) for a different flavor.
Equipment
- Hand Mixer
- Measuring Cups & Spoons
Storage
Store the pumpkin tiramisu covered in the refrigerator for up to 3 days. Keep it tightly wrapped or in an airtight container to maintain freshness. For best results, enjoy within the first 24 hours to ensure the ladyfingers don’t become too soft.
Top tips for success!
- Don’t overbeat the cream mixture: Stop when soft peaks form to ensure a smooth, light texture.
- Quickly dip the ladyfingers: Avoid oversoaking them in coffee to prevent a soggy texture.
- Chill thoroughly: Let the tiramisu rest in the fridge for at least 6 hours for the flavors to meld.
FAQs
Absolutely! You can replace the coffee with hot chocolate, strong black tea, or even a coffee-flavored liqueur like Kahlúa for a non-caffeinated or unique twist.
You can substitute with sponge cake, pound cake, or even graham crackers for a slightly different texture but similar layering effect.
Yes! In fact, it’s best made the day before. Refrigerating overnight allows the flavors to fully develop and the texture to set perfectly.
Related
Looking for other dessert recipes like this? Try these:
Easy Pumpkin Dessert
Ingredients
Equipment
Method
- Prepare the Coffee: Brew 2 cups of coffee and set aside to cool. Add 2 tablespoons of granulated sugar to the coffee, whisking until dissolved. Set aside.
- Pumpkin Cream Mixture: In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, cinnamon, salt, and ¼ cup of the granulated sugar. Add the mascarpone, cream cheese, and heavy cream. Using an electric mixer, beat on medium speed until soft peaks form. Be careful not to overbeat.
- Assemble the Tiramisu: Quickly dip each ladyfinger in the cooled coffee, making sure not to soak them. Arrange a layer of dipped ladyfingers in the bottom of a 4-quart trifle dish or divide them into individual glasses (6-8 portions). Spread a layer of the pumpkin cream mixture over the ladyfingers. Continue layering with the ladyfingers and pumpkin cream, repeating 5 more times, finishing with a layer of the pumpkin cream on top.
- Chill: Cover the tiramisu and refrigerate for at least 6 hours or overnight for the best results.
- Top and Serve: Before serving, top with whipped cream, dust with cocoa powder, and garnish with shaved chocolate and candied ginger if desired.
Tried this recipe?
Let us know how it was!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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