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Pumpkin Tiramisu

This Pumpkin Tiramisu brilliantly merges Italian elegance with fall's favorite flavor for a dessert that's sure to become a new holiday tradition. With its make-ahead convenience and stunning presentation, it offers the perfect solution for busy hosts who want to impress without spending hours in the kitchen.
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Prep Time 25 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American, Italian
Servings 12 servings
Calories 375 kcal

Equipment

  • 8×8-inch baking dish or glass trifle dish
  • Electric Mixer
  • Rubber Spatula
  • Fine-mesh Sieve

Ingredients
  

For the Filling

  • 16 oz mascarpone cheese room temperature
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 cup heavy whipping cream

For the Coffee Mixture

  • 1 1/2 cups strong brewed coffee cooled
  • 2 Tbsp maple syrup
  • 1 Tbsp rum optional, can substitute with 1 tsp rum extract

For Assembly

  • 24-30 ladyfinger cookies savoiardi
  • 2 Tbsp unsweetened cocoa powder for dusting
  • 2 Tbsp crushed gingersnap cookies optional
  • ground cinnamon for garnish

Instructions
 

  • In a shallow bowl, combine the cooled coffee with maple syrup and rum (if using). Stir until completely mixed and set aside.
  • In a large mixing bowl, combine the mascarpone cheese and pumpkin puree. Beat with an electric mixer on medium speed until smooth and well-integrated.
  • Add the sugar, vanilla extract, pumpkin pie spice, and salt, then mix until just combined.
  • In a separate chilled bowl, whip the heavy cream until stiff peaks form (about 2-3 minutes with an electric mixer).
  • Gently fold the whipped cream into the pumpkin-mascarpone mixture using a rubber spatula.
  • Working quickly, dip each ladyfinger into the coffee mixture for 2-3 seconds per side. Arrange a single layer of soaked ladyfingers in the bottom of an 8×8-inch baking dish or glass trifle dish.
  • Spread half of the pumpkin cream mixture evenly over the ladyfingers. Lightly dust with cocoa powder using a fine-mesh sieve.
  • Repeat with another layer of soaked ladyfingers, followed by the remaining pumpkin cream.
  • Dust the top generously with cocoa powder and sprinkle with crushed gingersnap cookies if desired.
  • Cover with plastic wrap, being careful not to let it touch the surface of the cream. Refrigerate for at least 4 hours, preferably overnight.

Notes

Mascarpone Substitution: If mascarpone is unavailable, blend 8 oz cream cheese with 1/4 cup heavy cream and 2 Tbsp sour cream as an alternative.
Dairy-Free Option: Substitute mascarpone with dairy-free cream cheese and coconut cream instead of heavy whipping cream.
Ladyfingers: Both soft and crisp varieties work, though crisp Italian savoiardi provide better structure.
Storage: Properly covered, Pumpkin Tiramisu will keep in the refrigerator for up to 4 days. For best flavor, consume within 2 days.
Serving Tip: Serve slightly chilled (remove from refrigerator 15 minutes before serving) to enhance the pumpkin and spice flavors.

Nutrition

Calories: 375kcalCarbohydrates: 29gProtein: 5gFat: 27gSaturated Fat: 16gCholesterol: 130mgSodium: 165mgFiber: 1gSugar: 17gVitamin A: 45IUCalcium: 10mg
Keyword Pumpkin Tiramisu, No-Bake Dessert, Fall Dessert, Thanksgiving Dessert, Italian Dessert
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