Easy Creamy Pumpkin Tiramisu

This creamy pumpkin tiramisu delivers all the fall dessert magic in a no-bake, crowd-pleasing format. The fluffy layers of mascarpone and pumpkin melt together with coffee-soaked ladyfingers for a festive twist on the beloved Italian classic. It is my go-to for gatherings and always gets recipe requests.

I made this for Thanksgiving when the oven was full and it became the new seasonal favorite at our table.

Ingredients

• Mascarpone cheese: Look for a rich creamy Italian variety for best flavor and a thick texture in your filling
• Pumpkin puree: Choose plain pumpkin not pie filling check label for just one ingredient
• Granulated sugar: Sweetens the cream just right you can taste and adjust
• Brown sugar: Adds a caramel note and deeper flavor try coconut sugar for a twist
• Pumpkin pie spice: Warm cozy spice blend try making your own with cinnamon nutmeg and ginger for more control of flavors
• Kosher salt: Just a touch brings out the pumpkin flavor fine sea salt is fine too
• Heavy cream: Cold and fresh is key for whipping try coconut cream for a dairy free version
• Ladyfingers: Crisp Italian cookies soak up the coffee use a fresh bakery batch or swap with thin slices of plain sponge cake
• Espresso or strong coffee: Brew strong for bold flavor and cool completely before dipping
• Cocoa powder: To finish with a bittersweet touch and contrast to the creamy sweet layers

Instructions

Brew the Coffee:

Prepare a big batch of espresso or strong coffee using your favorite method or a stovetop moka pot. Let it cool to room temperature so it will not melt the cream filling later.

Make the Mascarpone Pumpkin Cream:

In a large mixing bowl combine mascarpone cheese granulated sugar brown sugar pumpkin pie spice and salt. Beat until the mixture is smooth and fluffy with no lumps left. Add the pumpkin puree and vanilla extract and mix until it is fully incorporated and creamy. Slowly pour in the cold heavy cream while continuing to beat until thickened into a mousse texture which takes about four minutes using an electric mixer.

Dip and Layer Ladyfingers:

Working with one ladyfinger at a time quickly dip each into the cooled espresso for just one to two seconds. The cookies should be lightly soaked but not falling apart. Arrange them to cover the entire bottom of a thirteen by nine inch dish creating the first layer.

Spread the Cream:

Take half of the pumpkin mascarpone mixture and gently dollop it over the ladyfingers. Use an offset spatula to smooth the cream all the way to the edges and make sure every ladyfinger is sealed underneath.

Repeat with Second Layer:

Repeat the process of dipping and arranging a second layer of ladyfingers over the cream. Finish with the last half of the pumpkin mascarpone mixture smoothing it over the top in decorative swoops if you like.

Chill:

Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least four hours. For even better results leave it overnight the flavors deepen and the texture becomes extra luscious.

Finish and Serve:

Right before serving use a small fine mesh sieve to dust the entire surface with a generous layer of cocoa powder. Slice into squares with a sharp knife wiping it clean between cuts for neat layers.

Every time I pull out that jar of pumpkin spice I am reminded of baking pies with my grandmother. For this recipe I love making my own blend which makes the dessert even more fragrant and special.

Storage Tips

Pumpkin tiramisu keeps well under plastic wrap in the fridge for up to three days. For longer storage freeze individual portions wrapped tightly in plastic for up to one month. Thaw overnight in the fridge and add fresh cocoa powder before serving.

Ingredient Substitutions

Use coconut cream for a dairy free version and gluten free ladyfingers for gluten sensitivity. Creamy ricotta can work in place of mascarpone if needed just blend it extra until smooth. Strong cold brew coffee makes a quick and tasty stand in for espresso.

Serving Suggestions

Serve chilled and slice with a hot wet knife for clean squares. Top with a dollop of whipped cream or a sprinkle of extra pumpkin spice for a festive finish. It pairs beautifully with black coffee or chai tea.

Cultural and Seasonal Backstory

Pumpkin tiramisu is a North American spin on the classic Italian dessert merging airy mascarpone layers with the warm autumn flavors of North America. This recipe is perfect for fall potlucks Thanksgiving or Friendsgiving gatherings and brings something unique to the dessert table.

Seasonal Adaptations

Try using maple sugar instead of brown sugar for a different sweetness. Feel free to stir in candied ginger for extra zing in the cream layers. For winter make with chai spice instead of pumpkin spice for a twist.

Success Stories

Friends always tell me this is the first dessert gone at a party and nobody misses plain pumpkin pie. Last year my cousin texted for the recipe the same night I served it because her kids begged for more the next day.

Freezer Meal Conversion

Slice and wrap portions tightly and freeze in a single layer. To serve pull out slices and thaw overnight. The texture holds up beautifully even after freezing thanks to the thick creamy filling.

Pumpkin tiramisu is sure to impress your guests with minimal effort. Enjoy making and sharing this seasonal favorite.

Recipe FAQs

→ Can I substitute mascarpone cheese?

Yes, you can use cream cheese or a blend of ricotta and heavy cream for a similar texture and taste.

→ Is homemade pumpkin puree suitable?

Absolutely, just ensure your puree is smooth and not watery, for the best consistency in the cream layer.

→ Can I make it dairy-free?

Use whipped coconut cream instead of heavy cream and seek out a dairy-free mascarpone alternative or soft vegan cheese.

→ How far ahead can I prepare it?

Prepare up to 24 hours ahead. Overnight chilling is ideal for flavors to fully meld and layers to set.

→ Are there alternatives to ladyfingers?

Sponge cake or homemade ladyfingers work great. Ensure they are dry enough to soak up the coffee without falling apart.

→ Can instant coffee be used?

Yes, brew in a strong concentration to effectively soak and flavor the ladyfingers.