Pumpkin Tiramisu

If you're anything like me, you love a traditional tiramisu, but you ALSO love a pumpkin cake or pie. Lucky for you, I've combined these two flavor profiles into one outstanding dessert. This pumpkin tiramisu is everything a classic tiramisu is, only with a pumpkin twist. We use canned pumpkin puree, lots of pumpkin spice, and of course, ladyfingers soaked in espresso with a decadent mascarpone cream you will be licking off the spatula.

From fluffy pumpkin pancakes, baked pumpkin oatmeal, to baked protein pumpkin french toast, I've got pumpkin covered in a variety of ways on this blog. What I desperately needed was a tiramisu flavored with delicious pumpkin spice, because why not?

Trusted Tiramisu Tips and Tricks

1. Make sure that the mascarpone cheese is room temperature when mixing it together. This way it blends easier and forms minimal to no clumps.
2. Chill an aluminum bowl before whisking the whipping cream and sugar. If the bowl is really cold, it helps expedite the whipping process and forms the whipped cream quicker.
3. When dipping the ladyfingers into the espresso, use gloves, otherwise your fingers will be stained brown for at least 2 days. I am speaking from unfortunate experience and yes, they will smell of espresso as well.
4. Wait to add the cocoa powder on top of the tiramisu until you are ready to serve it. Sometimes the cocoa powder sets and can look slightly unappealing if added too early and it settles in the fridge.

The Main Ingredients

1. Ladyfingers: Create the soft, cake-like layers that absorb the espresso and pumpkin flavors.
2. Espresso: Soaks into the ladyfingers and provides the classic coffee flavor of tiramisu.
3. Mascarpone Cheese: Gives the filling its rich, creamy texture and mild tang.
4. Egg Yolks: Add richness and help create a smooth, custard-like mascarpone filling.
5. Pumpkin Puree: Adds pumpkin flavor, moisture, and a creamy texture to the filling.
6. Vanilla Extract: Enhances the sweetness and balances the pumpkin and coffee flavors.
7. Pumpkin Spice: Adds the warm cinnamon, nutmeg, and other spices associated with pumpkin desserts.
8. Sugar: Sweetens the mascarpone filling and balances the espresso and spices.
9. Heavy Cream: Helps create a light, creamy consistency when whipped into the filling.
10. Cocoa Powder: Adds a light chocolate finish and the traditional dusting on top of tiramisu.

Simple Tiramisu Swaps and Substitutions

• If you can find gluten free ladyfingers, those will work here instead of the traditional ones.
• You can use a dairy-free mascarpone or a heavy cream if you are looking to keep this dairy free.
• The eggs are pretty traditional in tiramisu, but you can make it without!

How to make a tiramisu with pumpkin

Step 1: Using an electric mixer or stand mixer, whisk together ¼ of the sugar and egg yolks together until the mixture forms a pale yellow, becomes thick, and leaves thick runny ribbons when the whisk is lifted.

Step 2: In a separate bowl, add in the cream, rest of the sugar together until they double in volume and form stiff peaks when lifted from the whisks. To the whipped cream, add in the mascarpone cream, pumpkin puree and vanilla extract: whisk until combined. Lastly, fold the egg yolk/sugar mixture until combined and become spreadable. Set aside.

Step 3: In a small bowl, pour together the coffee, 1 tablespoon of the pumpkin spice, and Kahlua (optional).

Step 4: Spread a dusting of the cocoa powder to the bottom of an 8x8" pan. Quickly, dip each ladyfinger into the coffee liquid and place the rounded side up into the baking pan. Repeat until the area is filled with ladyfingers.

Step 5: Take a scoop or two of the mascarpone mixture and layer into the ladyfingers and smooth out using an offset spatula. Repeat with more dipped ladyfingers and mascarpone cheese.

Step 6: Finish off with the remainder of mascarpone, smoothing out the top with the spatula. Cover and let sit for at least 6 hours in the fridge before serving. Once you're ready to serve the next day, sprinkle an even dusting of cocoa powder across the top of the tiramisu and serve.

Pumpkin Tiramisu FAQs

Try these other incredible tiramisu renditions

Pumpkin Tiramisu

Morgan Peaceman

A twist on the classic tiramisu: flavored with warm pumpkin spice, pumpkin puree, and ladyfingers soaked in espresso.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Course Dessert

Cuisine Italian

Servings 8 servings

Calories 350 kcal

Equipment

• ▢
  baking dish
• ▢
  hand mixer
• ▢
  Three Mixing Bowls

Ingredients

  

1x2x3x

• ▢ 1 cup heavy whipping cream
• ▢ 8 oz mascarpone cream
• ▢ ½ cup pumpkin puree
• ▢ ½ cup sugar divided
• ▢ 4 egg yolks room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 1 ½ cup cold coffee
• ▢ 3 tablespoon kahlua
• ▢ 3 tablespoon cocoa powder
• ▢ 1 tablespoon pumpkin spice
• ▢ 1 tablespoon cinnamon
• ▢ 1-2 pkg lady fingers

Instructions

 

• Using an electric mixer or stand mixer, whisk together ¼ of the sugar and egg yolks together until the mixture forms a pale yellow, becomes thick, and leaves thick runny ribbons when the whisk is lifted.
• In a separate bowl, add in the cream, rest of the sugar together until they double in volume and form stiff peaks when lifted from the whisks. To the whipped cream, add in the mascarpone cream, pumpkin puree and vanilla extract: whisk until combined.
• Lastly, fold the egg yolk/sugar mixture until combined and become spreadable. Set aside.
• In a small bowl, pour together the coffee, 1 tablespoon of the pumpkin spice, and kahlua. Spread a dusting of the cocoa powder to the bottom of an 8x8" pan.
• Quickly, dip each ladyfinger into the coffee liquid and place the rounded side up into the baking pan. Repeat until the area is filled with ladyfingers.
• Take a scoop or two of the mascarpone mixture and layer into the ladyfingers and smooth out using an offset spatula. Repeat with more dipped ladyfingers and mascarpone cheese.
• Finish off with the remainder of mascarpone, smoothing out the top with the spatula.
• Cover and let sit for at least 6 hours in the fridge before serving. Once you're ready to serve the next day, sprinkle an even dusting of cocoa powder across the top of the tiramisu and serve.

Notes

Make sure that the mascarpone cheese is room temperature when mixing it together. This way it blends easier and forms minimal to no clumps.

Chill an aluminum bowl before whisking the whipping cream and sugar. If the bowl is really cold, it helps expedite the whipping process and forms the whipped cream quicker.

When dipping the ladyfingers into the espresso, use gloves, otherwise your fingers will be stained brown for at least 2 days. I am speaking from unfortunate experience and yes, they will smell of espresso as well.

Wait to add the cocoa powder on top of the tiramisu until you are ready to serve it. Sometimes the cocoa powder sets and can look slightly unappealing if added too early and it settles in the fridge.

 

Nutrition

Calories: 350kcalCarbohydrates: 21gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 162mgSodium: 33mgPotassium: 133mgFiber: 2gSugar: 17gVitamin A: 3360IUVitamin C: 1mgCalcium: 94mgIron: 1mg

Tried this recipe?Let us know how it was!