This Pumpkin Tiramisu is a fun twist on the classic dessert! With layers of creamy pumpkin filling and coffee-soaked ladyfingers, it’s perfect for fall celebrations.
I love how the spices make this dessert so cozy. It’s like a warm hug on a plate! Plus, it’s super easy to whip up—just layer, chill, and serve. Who wouldn’t want that? 😊
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient and makes this dish easy. If you want, you can use homemade pumpkin puree from roasted pumpkin. Just make sure it’s smooth and well-drained!
Mascarpone Cheese: This gives the creamy texture to the tiramisu. If you can’t find it, you can blend cream cheese with a bit of heavy cream to mimic its taste. It won’t be exactly the same, but still delicious!
Ladyfinger Cookies: Traditional tiramisu uses these, but you can substitute them with sponge cake or even vanilla wafers in a pinch. Keep in mind that the soaking time may differ!
Coffee Liqueur: It adds flavor, but you can skip it if you prefer a non-alcoholic version. A splash of vanilla extract can enhance flavor instead.
How Can I Get the Perfect Layering for My Tiramisu?
Layering is key to a successful tiramisu. Start by quickly dipping the ladyfingers in the coffee mixture. Don’t soak them; just a quick dip will do! This keeps them from getting soggy and ruining the dish.
- Create a base with dipped ladyfingers in your serving dish.
- Spread half the pumpkin cream mixture on top, covering those ladyfingers evenly.
- Add a second layer of dipped ladyfingers, then top with the rest of the cream mixture.
By alternating layers, you’ll get delightful bites of creamy pumpkin and coffee flavor. Remember to chill the tiramisu for a few hours or overnight—this helps the layers firm up beautifully!
Pumpkin Tiramisu
Ingredients You’ll Need:
For the Coffee Mixture:
- 1 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
For the Pumpkin Filling:
- 1 cup canned pumpkin puree
- 1 tsp pumpkin pie spice
- 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- ½ cup granulated sugar, divided
- 1 tsp vanilla extract
For the Layers:
- About 24 ladyfinger cookies
- Unsweetened cocoa powder, for dusting
How Much Time Will You Need?
This Pumpkin Tiramisu takes about 20 minutes to prepare and needs at least 4 hours to chill in the fridge (overnight is even better!). Overall, plan for a total of about 4 hours and 20 minutes—most of which is just waiting for it to set!
Step-by-Step Instructions:
1. Prepare the Coffee Mixture:
In a shallow bowl, combine the cooled brewed coffee and coffee liqueur (if using). Give it a gentle stir and set it aside.
2. Make the Pumpkin Filling:
In a medium mixing bowl, whisk together the pumpkin puree and pumpkin pie spice until well combined. This will add that delicious autumn flavor!
3. Mix the Mascarpone:
In a large mixing bowl, use a hand mixer to beat the softened mascarpone cheese with half of the sugar (¼ cup) until it becomes smooth and creamy.
4. Whip the Heavy Cream:
In a separate bowl, whip the heavy cream, vanilla extract, and the remaining sugar until stiff peaks form. This means when you lift the beaters, the cream holds its shape firmly.
5. Combine Creamy Mixtures:
Carefully fold the whipped cream into the mascarpone mixture until just combined—this makes your creamy filling light and fluffy!
6. Add Pumpkin Flavor:
Now, gently fold in the pumpkin mixture into the mascarpone and whipped cream mixture until everything is evenly blended.
7. Layer the Ladyfingers:
Take each ladyfinger and quickly dip it into the coffee mixture—don’t soak them! Just a quick dip on each side. Lay them in the bottom of a 9×9 inch dish to create a solid base.
8. First Layer of Pumpkin Cream:
Spread half of the pumpkin cream mixture evenly over the layer of ladyfingers.
9. Second Layer of Ladyfingers:
Dip another set of ladyfingers quickly in the coffee and layer them over the pumpkin cream, followed by the remaining pumpkin cream mixture on top.
10. Chill the Tiramisu:
Cover the dish and refrigerate it for at least 4 hours (overnight is best) to allow all the flavors to meld together and set.
11. Dust and Serve:
Before serving, generously dust the top with unsweetened cocoa powder. Then, slice into squares and enjoy chilled!
This delightful Pumpkin Tiramisu features coffee-soaked ladyfingers and creamy mascarpone, boosted with a festive pumpkin spice twist. A perfect treat for autumn gatherings!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast a pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture so it doesn’t make your tiramisu soggy.
Can I Make This Dessert Gluten-Free?
Absolutely! You can find gluten-free ladyfinger cookies at many grocery stores, or you can use sponge cake made with gluten-free flour. Just ensure all other ingredients are also gluten-free.
How Long Does This Tiramisu Last in the Fridge?
This Pumpkin Tiramisu can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap or keep it in an airtight container to keep it fresh. Note that the texture may change slightly after a day.
Can I Freeze Pumpkin Tiramisu?
While it’s best enjoyed fresh, you can freeze the tiramisu before dusting with cocoa powder. Once frozen solid, transfer it to an airtight container. Thaw it overnight in the fridge before serving, but it’s best consumed within a month for optimal taste and texture!
