This Pumpkin Tiramisu is a cozy twist on the classic dessert, featuring creamy layers of mascarpone cheese and pumpkin puree. It’s perfectly spiced, making it a fall favorite!
Every bite feels like a warm hug, and I love serving this at gatherings. Friends can’t resist going back for seconds—who can blame them with such tasty layers? 🍂
Key Ingredients & Substitutions
Canned Pumpkin Puree: This feature ingredient gives the dessert its signature flavor. If fresh pumpkin is available, you can roast and puree it, but canned puree works just fine for convenience!
Mascarpone Cheese: A creamy, rich addition that makes the filling luxurious. If you need a dairy-free option, consider using blended soaked cashews or a dairy-free cream cheese alternative, though the taste will vary.
Heavy Cream: Essential for making the filling light and fluffy. If you want a lighter option, you could use whipped coconut cream, but keep in mind it might alter the flavor slightly.
Ladyfinger Cookies: These are crucial for layering. If you can’t find them, you can use sponge cake or even graham crackers, but the texture will change a bit. Soak them quickly in coffee for the best results.
How Do You Get the Perfect Layering Technique for Tiramisu?
Layering is essential in a tiramisu for texture and flavor balance. Here’s how to do it right:
- First, dip each ladyfinger quickly in the coffee mixture—just a second on each side. Over-soaking can make them mushy.
- Start layering the dipped ladyfingers in your dish, arranging them neatly to cover the base.
- Spread half of the creamy pumpkin mixture evenly over the ladyfingers without disturbing them.
- Repeat the process with another layer of dipped ladyfingers and the remaining cream, ending with cream on top.
- Chill well. The longer it sits, the better the flavors meld!
Taking your time with each layer creates a beautiful presentation and delicious taste. Enjoy making this seasonal delight!
How to Make Pumpkin Tiramisu
Ingredients You’ll Need:
For The Pumpkin Layer:
- 1 cup canned pumpkin puree
- 8 oz mascarpone cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
For The Whipped Cream:
- 1 cup heavy cream
For The Coffee Layer:
- 1 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
- 24 ladyfinger cookies (savoiardi)
For The Topping:
- Cocoa powder, for dusting
- Whipped cream for topping (optional)
How Much Time Will You Need?
This Pumpkin Tiramisu takes about 20 minutes to prepare, plus at least 4 hours chilling time (or overnight for best results). It’s a great make-ahead dessert that will wow your guests!
Step-by-Step Instructions:
1. Prepare the Pumpkin Filling:
In a mixing bowl, whisk together the canned pumpkin puree, softened mascarpone cheese, granulated sugar, vanilla extract, pumpkin pie spice, and ground cinnamon. Whisk until everything is smooth and well mixed. This delicious mixture will be the base of your tiramisu!
2. Whip the Cream:
In a separate bowl, whip the heavy cream using a hand mixer or a whisk until stiff peaks form. This will give your tiramisu a light and airy texture.
3. Combine the Mixture:
Now, gently fold the whipped cream into the pumpkin mixture. Use a spatula to slowly combine them, being careful not to deflate the whipped cream. You want this filling to be light and fluffy!
4. Make the Coffee Layer:
In a shallow bowl, combine the cooled brewed coffee and coffee liqueur (if you choose to use it). This will provide the coffee flavor for the ladyfingers.
5. Assemble the Layers:
Quickly dip each ladyfinger into the coffee mixture, ensuring they soak up just enough coffee without falling apart. Arrange a layer of the dipped ladyfingers in the bottom of a 9×9-inch dish. Try to cover the bottom completely.
6. Add the Pumpkin Cream:
Spread half of your creamy pumpkin filling evenly over the layer of ladyfingers. Smooth it out with a spatula.
7. Repeat the Layers:
Dip more ladyfingers in the coffee and arrange them over the pumpkin layer. Then, spread the remaining pumpkin cream on top. Smooth it out again for a nice finish!
8. Chill the Tiramisu:
Cover your dish with plastic wrap and refrigerate the tiramisu for at least 4 hours, or overnight for the best flavor. This chilling time allows the flavors to meld together beautifully.
9. Serve and Enjoy:
When you are ready to serve, dust the top of the tiramisu generously with cocoa powder. Add a dollop of whipped cream on top if you like! Slice into squares and serve chilled. Enjoy your delicious twist on traditional tiramisu!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you have fresh pumpkin, you can roast and puree it for this recipe. Just make sure to strain it to remove excess water, ensuring a nice, thick consistency similar to canned puree.
What Can I Substitute for Mascarpone Cheese?
If you can’t find mascarpone cheese, you can use a blend of cream cheese and sour cream for a similar texture. Mix equal parts of both until smooth for the best results.
How Do I Store Leftover Pumpkin Tiramisu?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure it’s well-covered to prevent it from absorbing any fridge odors.
Can I Make This Tiramisu Alcohol-Free?
Definitely! Just skip the coffee liqueur, and use the coffee mixture alone to soak the ladyfingers. You can even add a splash of vanilla extract to the coffee for added flavor if desired.