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This Creamy Pumpkin Tiramisu captures the essence of fall with a refined twist on a beloved Italian dessert. Imagine a light mascarpone mousse blended with pumpkin puree and warm spices nestled between espresso-dipped ladyfingers. Rich yet airy, it delivers layers of flavor without any baking. Perfect for holiday gatherings or a special weekend treat, this dessert feels like a comforting hug infused with seasonal magic.
I tested this recipe last fall when unexpected guests arrived and it quickly became a favorite. It’s now requested every season for family dinners and holiday celebrations.
Ingredients
- Pumpkin Puree: choose pure pumpkin puree rather than pie filling for authentic flavor and a smooth consistency
- Mascarpone Cheese: creamy and decadent, it adds the luxurious texture essential for tiramisu
- Heavy Cream: whipping this until stiff peaks creates a light mousse that holds up beautifully
- Espresso or Strong Coffee: provides the signature coffee kick and balances the sweetness with a bit of bitterness
- Ladyfingers (Savoiardi): firm and crisp, these are perfect for soaking without becoming mushy
- Powdered Sugar: dissolves smoothly to sweeten the filling without grittiness
- Vanilla Extract: a subtle flavor enhancer that rounds out the creamy mixture
- Pumpkin Pie Spice: a warm blend of cinnamon, nutmeg, ginger, and cloves that defines the fall profile
- Cocoa Powder: dusted on top for that classic tiramisu look and a touch of bitterness
Step-by-Step Instructions
- Sauté the Aromatics:
- Whip the Cream to Stiff Peaks:
- Use a chilled mixing bowl and beat the heavy cream on medium-high speed until you can hold the bowl upside down without it slipping. This ensures the filling is airy and stable.
- Blend the Pumpkin Mascarpone Filling:
- In a separate bowl, combine mascarpone, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix slowly with a spatula until completely smooth and uniform. This creates the flavorful base.
- Fold in the Whipped Cream:
- Gently incorporate the whipped cream into the pumpkin mixture using a folding motion, being careful not to deflate the volume. This step gives the filling a light mousse texture.
- Soak the Ladyfingers:
- Brew espresso or strong coffee and let it cool slightly. Quickly dip each ladyfinger for just one to two seconds on each side so they absorb flavor without sogginess.
- Assemble the Layers:
- In a 9 by 9-inch dish, lay a layer of soaked ladyfingers. Spread half the pumpkin mascarpone mixture evenly on top. Repeat with another layer of dipped ladyfingers and the remaining filling.
- Chill and Dust:
- Cover and refrigerate the tiramisu for at least six hours or overnight to develop flavor and set the texture. Dust generously with cocoa powder before serving.
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My favorite ingredient has to be the pumpkin puree. Using pure pumpkin rather than pre-spiced pie filling lets the spices stay fresh and not overpower the delicate mascarpone base. One family memory that sticks with me is serving this at my grandmother’s fall birthday. Everyone was surprised it was pumpkin and not chocolate, but still went back for seconds.
Storage Tips
Keep the tiramisu covered tightly in the refrigerator to keep it fresh and prevent it from absorbing other odors. It lasts beautifully for up to four days. While freezing is generally not recommended because the creamy layers can separate and change texture, you can freeze individual slices wrapped well and thaw them slowly in the fridge to enjoy later without much quality loss.
Ingredient Substitutions
If mascarpone is hard to find, try blending cream cheese with a bit of sour cream for a similar tang and texture, although it won’t be quite as silky. For those avoiding espresso, strong brewed coffee or even decaf coffee works well. You can also experiment with chai tea or hot cocoa for a caffeine-free twist. If you have homemade pumpkin puree, make sure it is thick and well-drained to avoid excess moisture.
Serving Suggestions
Serve chilled with a flat spatula for clean slices. Pair with whipped cream or a dusting of cinnamon for extra warmth. This dessert works beautifully alongside spiced cocktails, mulled wine, or a simple black coffee. It’s a wonderful finale to any fall meal or holiday feast.
Cultural Context
Tiramisu is an Italian classic whose name means “pick me up” because of its coffee and cocoa. Combining it with pumpkin brings a New World seasonal charm to this Old World favorite. This recipe cleverly marries two beloved traditions showing that classic desserts can evolve with the seasons and regional favorites.
Pro Tips
- Use only quick dips for ladyfingers to avoid sogginess and maintain distinct layers
- Make sure the heavy cream forms stiff peaks to help stabilize the filling
- Reserve dusting the cocoa powder until last minute so it looks fresh and vibrant
Common Recipe Questions
- → What type of ladyfingers works best?
Use crisp Italian-style ladyfingers (savoiardi), as they soak espresso well without turning mushy, maintaining firm layers.
- → Can I substitute mascarpone cheese?
A blend of cream cheese with a bit of sour cream can suffice, but mascarpone creates the smoothest, authentic texture.
- → How do I avoid soggy layers?
Dip ladyfingers quickly in espresso, about 1–2 seconds per side, so they absorb flavor but remain firm.
- → Is it possible to prepare this ahead?
Yes, chilling overnight enhances texture and flavor. Dust cocoa powder just before serving to keep topping fresh.
- → Can homemade pumpkin puree be used?
Absolutely. Ensure the puree is thick and strained if necessary to avoid excess moisture affecting texture.
- → Are caffeine-free options available?
Yes, substitute espresso with decaf coffee, chicory, hot cocoa, or chai tea for a milder flavor profile.