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Spiced Pumpkin Tiramisu pinterest

Spiced Pumpkin Tiramisu

This elegant fall layered dessert bridges traditional and innovative flavors, offering coffee-soaked ladyfingers nestled between velvety pumpkin cream, all dusted with cinnamon-kissed cocoa powder. A sophisticated twist on seasonal flavors that's impressive yet achievable.
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Prep Time 30 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American, Fusion, Italian
Servings 10 servings
Calories 320 kcal

Equipment

  • 8x8-inch Baking Dish or Trifle Bowl
  • Electric Mixer
  • Fine-mesh Sieve
  • Offset Spatula

Ingredients
  

For the Pumpkin Cream

  • 1 cup pumpkin puree not pumpkin pie filling (about 240g)
  • 8 oz mascarpone cheese room temperature
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 cup heavy cream

For the Coffee Soak

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

For Assembly

  • 24-30 ladyfinger cookies savoiardi
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp ground cinnamon for dusting
  • crushed gingersnap cookies, candied pumpkin seeds, or cinnamon sticks optional garnishes

Instructions
 

  • Combine the cooled strong coffee with maple syrup and rum (if using) in a shallow bowl.
  • In a medium bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes with an electric mixer on medium-high speed.
  • In a large bowl, combine the pumpkin puree, mascarpone cheese, sugar, vanilla extract, and spices. Beat until smooth and well incorporated.
  • Gently fold the whipped cream into the pumpkin mixture using a rubber spatula, using a bottom-to-top folding motion rather than stirring to maintain airiness.
  • Quickly dip each ladyfinger into the coffee mixture (about 2-3 seconds per side) and arrange a layer in the bottom of an 8x8-inch baking dish or trifle bowl.
  • Spread half of the pumpkin cream mixture evenly over the ladyfingers, using an offset spatula for a smoother finish.
  • Create a second layer of coffee-soaked ladyfingers, followed by the remaining pumpkin cream.
  • In a small bowl, mix the cocoa powder and cinnamon. Using a fine mesh sieve, dust this mixture evenly over the top layer of pumpkin cream.
  • Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Notes

This tiramisu keeps beautifully in the refrigerator for up to 3 days, actually improving in flavor after the first 24 hours as the spices fully permeate the dessert.
For a make-ahead option, prepare the coffee soak up to 2 days in advance, and the pumpkin cream mixture can be made 1 day ahead.
Individual portions can be frozen for up to 1 month—thaw overnight in the refrigerator. If freezing, wait to add the final cocoa-cinnamon dusting until after thawing.
For a lighter version, replace half the mascarpone with low-fat cream cheese blended with 2 tablespoons of Greek yogurt.
For a gluten-free option, use gluten-free ladyfingers or layers of gluten-free ginger cookies.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gFiber: 2gSugar: 18gVitamin A: 3500IUCalcium: 80mg
Keyword Pumpkin Tiramisu, Fall Dessert, Thanksgiving Dessert, No-Bake Dessert
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