Pumpkin tiramisu is a decadent no bake dessert made with layers of espresso dipped ladyfingers, creamy spiced pumpkin mascarpone and a dusting of cocoa powder. This fall tiramisu is the perfect easy to make, yet stunning dessert.
Jump to:
Why Should You Make This Recipe
My favorite dessert is tiramisu. So much so that I have several tiramisu inspired recipes on the blog. My Tiramisu Brownies, Oreo Tiramisu, Tiramisu Cookies, Tiramisu Ice Cream and Tiramisu Cheesecake all re-imagine this classic Italian dessert in fun ways. This pumpkin tiramisu dessert takes all the classic flavor elements of a rich and creamy tiramisu and pumpkin pie and turns it into a wonderful new dessert.
- Layers of rich, indulgent flavors and textures. From rich and creamy spiced pumpkin mascarpone filling to the espresso ladyfingers this fall twist on the classic tiramisu is pure delight.
- You love a twist on a classic dessert. The pumpkin flavored tiramisu takes the classic textures of tiramisu and infuses pumpkin pie flavors for the most unique fall tiramisu you’ll ever eat.
- Easy to make. This recipe for pumpkin tiramisu takes just a few minutes to make. Simply make the espresso, whip up the pumpkin mascarpone filling, assemble and let the fridge to the rest. It’s the perfect make ahead dessert.
Ingredients
This rich and creamy pumpkin tiramisu dessert requires only a handful of ingredients to make and you probably already have them in your pantry and fridge.
Gather brewed espresso, ladyfingers, heavy cream, pumpkin puree, light brown sugar, sugar, cinnamon, ginger, nutmeg, all spice or cloves, vanilla extract, mascarpone cheese and espresso powder.
Substitutions
Here are my recommended substitutions to make this fall tiramisu recipe if you need them.
- Instant Espresso Powder: I love using freshly brewed espresso or espresso powder over instant coffee powder because the coffee taste is a bit more pronounce. This fall tiramisu dessert needs 4 shots or about 1½ cups of espresso.
- Heavy Cream: This is combined with the mascarpone to cerate a creamy, rich and light filling that’s similar to a traditional mascarpone filling in a classic tiramisu.
- Light Brown Sugar and Sugar: Maple sugar is a wonderful refined sugar free alternative.
- Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- Ground Spices: Feel free to use your preferred blend of spices. Cinnamon, ginger, nutmeg, cardamom, cloves and all spice are all delicious paired with pumpkin. Use 1 - 2 teaspoons.
- Mascarpone Cheese: This is a classic ingredient in tiramisu. There is no other substitute for mascarpone.
- Vanilla Extract: This provides a lovely background flavor for the other flavors of the tiramisu pumpkin dessert. Omit if you don’t have this ingredient.
- Savoiardi Ladyfinger Cookies: This is the ladyfinger cookie used to make classic tiramisu. If you prefer to use something less traditional, feel free to use Nilla wafers or gingersnap cookies. Follow the rest of the recipe as written.
Variations
Pumpkin Tiramisu Trifles (Mini Cups or Large): Make this tiramisu pumpkin dessert in individual cups or one large trifle by preparing the recipe components as listed in the recipe. Instead of assembling the tiramisu in a pan use (4 - 6) 6 - 8 oz. glasses or one large trifle dish to layer the espresso ladyfingers and pumpkin mascarpone filling. Cover the cups with plastic wrap, chill the pumpkin tiramisu trifle(s) in the fridge for at least 6 hours, top with a dusting of cocoa powder and enjoy.
How To Make
Learn how to make pumpkin tiramisu in a few easy steps.
Prepare the Layers
- Prepare the brewed espresso according to the instructions on the container or according to your espresso machine. This tiramisu recipe needs about 1 ½ cups espresso or 24 g espresso powder mixed into 12 oz. hot water. Once the espresso is brewed whisk 2 tablespoons (25 g) sugar into the espresso and pour the espresso into a bowl which will be used to dip the ladyfingers cookies in.
- In a mixing bowl fitted with whisk attachment, whip the heavy cream and ¼ cup (50 g) sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the pumpkin and mascarpone filling. Switch to a paddle attachment. Cream the pumpkin, sugars, spices and vanilla extract on low to fully combine. Once the pumpkin mixture is smooth and well combined add the room temperature mascarpone cheese. Go low speed and very slow to ensure the mascarpone doesn’t split. Once the mascarpone and pumpkin mixture is combined, gently fold in the whipped cream until just combined. Do this part by hand to prevent over-whipping the mixture.
Assemble and Serve the Tiramisu
- Assemble the pumpkin tiramisu. For three layers of ladyfingers, use a 9 x 9 (23 cm) pan or use a 9 x 13 (23 x 33 cm) for two layers of lady fingers. Quickly dip one ladyfinger at a time into the prepared espresso. Layer them on the bottom of the pan. Continue until the there is a single layer of espresso dipped ladyfingers across the pan. Evenly top the ladyfingers with the pumpkin mascarpone cream. Repeat layering the lady fingers and pumpkin mascarpone filling 1 - 2 more times, ending with the pumpkin mascarpone.
- Loosely cover the tiramisu pumpkin dessert with plastic wrap and transfer to the fridge to chill and set for at least 6 hours. The tiramisu and pumpkin dessert can stay in the fridge up to 1 day before serving. When it’s time to serve, carefully remove the pumpkin tiramisu from the fridge, dust with cocoa powder, slice and enjoy.
How To Make Ahead and Store
- Make Ahead: Prepare the pumpkin tiramisu up to 1 day in advance or the night before. This pumpkin dessert needs some chill time so it’s perfect for making ahead of time.
- Store: Keep this tiramisu pumpkin dessert covered in the fridge for up to 2 - 3 days. I do not recommend freezing and thawing this particular version of tiramisu.
M’s Expert Tips
- Bring the mascarpone and heavy cream to room temperature. For the best results and to lessen the possibility of the mascarpone splitting, make sure the mascarpone and heavy cream are the same temperature. Additionally, if the mascarpone seems watery, make sure to drain the excess water from the top before mixing.
- Helpful tip. If the mascarpone is too cold to easily cream into a smooth even texture after sitting out for 1 hour, heat up a damp dish towel in the microwave for 30 - 45 seconds. Carefully remove the towel and wrap it around the bottom of the mixing bowl. Mix the mascarpone on low. The heat from the towel will soften the cheese while it’s mixing. Remove the towel from the bottom of the bowl as soon as the cheese is smooth.
- Go low and slow. Mix the mascarpone at the lowest speed and just until it is smooth. This is not an issue when whipping the heavy cream. However, it is important to keep an eye on the heavy cream as it’s mixing once you start to see some soft peaks forming while the cream is mixing.
- Fully coat the ladyfingers. Make sure to fully dip both sides of the ladyfinger cookies in the espresso. They don’t need to soak in the espresso, but make sure to fully coat the cookie before layering onto the pumpkin mascarpone filling.
- Make sure to chill the tiramisu and pumpkin dessert for at least 6 hours. The dessert needs time to chill, soften and for the flavors to meld together.
FAQs
This tiramisu dessert is inspired by classic tiramisu, with a pumpkin pie flavor twist. The espresso dipped ladyfingers and creamy mascarpone anchor the elements of classic tiramisu. Pumpkin puree and pumpkin pie spices give this tiramisu dessert a fall flavor twist.
Most likely this happened because the temperature of the mascarpone and heavy cream were different or because the filling was overmixed.
Once mascarpone has curdled or split, there are a couple of things that can be done to try and fix it. Gently warm the mixture over a double boiler or in the microwave in 30 second increments. Whip the mixture incrementally (after each round of heating or every 30 - 60 seconds) until the mixture becomes smooth again. Allow the mixture to fully cool and then try re-whipping the mixture. If the mixture is too curdled, it is probably best to make the mixture again.
To make this espresso pumpkin dessert bigger, use a 9 x13 dish and double the recipe.
Yes, it is important to allow the ladyfingers and mascarpone layer to set and for the flavors to fully develop. The minimum chilling time is 6 hours, but the dessert can set up to overnight.
Pumpkin Tiramisu Recipe
Equipment
- 1 stand mixer with paddle attachment and whisk or electric hand mixer with beaters
- 1 9 x 9 (23 cm) or 9 x 13 inch (23 x 33 cm) dish
Ingredients
- 1½ cups (360 ml) brewed espresso
- 2 cups (240 ml) heavy cream, room temperature
- ¼ cup (50 g) granulated sugar
- 15 oz. canned pumpkin puree
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground all spice or cloves
- 16 oz. mascarpone cheese, room temperature
- 2 7 oz. packages of ladyfingers
- 1 - 2 tablespoons cocoa powder for topping, optional
Instructions
- Prepare the brewed espresso according to the instructions on the container or according to your espresso machine. This tiramisu recipe needs about 1 ½ cups espresso or 24 g espresso powder mixed into 12 oz. hot water. Once the espresso is brewed whisk 2 tablespoons (25 g) sugar into the espresso and pour the espresso into a bowl which will be used to dip the ladyfingers cookies in.1½ cups (360 ml) brewed espresso
- In a mixing bowl fitted with whisk attachment, whip the heavy cream and ¼ cup (50 g) sugar to medium-stiff peaks. Transfer the whip cream to another bowl or use another mixing bowl to prepare the pumpkin and mascarpone filling. Switch to a paddle attachment.2 cups (240 ml) heavy cream, room temperature, ¼ cup (50 g) granulated sugar
- Cream the pumpkin, sugars, spices and vanilla extract on low to fully combine. Once the pumpkin mixture is smooth and well combined add the room temperature mascarpone cheese. On low speed mix the ingredients together very slowly to ensure the mascarpone doesn’t split. Once the mascarpone and pumpkin mixture is combined, gently fold in the whipped cream until just combined. Do this part by hand to prevent over-whipping the mixture.15 oz. canned pumpkin puree, ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 teaspoon vanilla extract , 1 teaspoon ground cinnamon , ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg , ¼ teaspoon ground all spice or cloves , 16 oz. mascarpone cheese, room temperature
- Assemble the pumpkin tiramisu. For three layers of ladyfingers, use a 9 x 9 (23 cm) pan or use a 9 x 13 (23 x 33 cm) for two layers of lady fingers. Quickly dip one ladyfinger at a time into the prepared espresso. Layer them on the bottom of the pan. Continue until the there is a single layer of espresso dipped ladyfingers across the pan. Evenly top the ladyfingers with the ⅓ or ½ of the pumpkin mascarpone cream (depending on how many layers you have). Repeat layering the lady fingers and pumpkin mascarpone filling 1 - 2 more times, ending with the pumpkin mascarpone.2 7 oz. packages of ladyfingers
- Loosely cover the tiramisu pumpkin dessert with plastic wrap and transfer to the fridge to chill and set for at least 6 hours. The tiramisu and pumpkin dessert can stay in the fridge up to 1 day before serving. When it’s time to serve, carefully remove the pumpkin tiramisu from the fridge, dust with cocoa powder, slice and enjoy.1 - 2 tablespoons cocoa powder for topping, optional
Leave a Reply