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This tasty pumpkin tiramisu is light, sweet and utterly delicious. The creamy mascarpone cheese, coffee-soaked ladyfingers and tiramisu flavors you know and love are all in there, plus the distinctive sweet taste of pumpkin in every tasty spoonful of this dessert. Pumpkin desserts are especially popular during the fall and winter months but this dessert is perfect served at any time of the year.
Indulge in a creamy, no-bake pumpkin tiramisu that’s perfect for pumpkin lovers. Easy to make and deliciously satisfying, you’ll love the rich, warm flavors it offers.
If you love those delicious Italian flavors, you might also like to try this classic tiramisu, a fruity strawberry tiramisu or individual tiramisu desserts.
Why You’ll Love It
Tastes so good: Rich, creamy and truly delicious, you’ll want to enjoy more than one serving of this delicious tiramisu.
Simple to make: This is a relatively simple dessert recipe to prepare.
No baking involved: You don’t have to bake anything to make this delicious dessert.
You can make it ahead: This dessert is actually better when made a day in advance, so you can prepare it ahead and then forget all about it until it’s time for dessert.
Pumpkin Tiramisu Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pumpkin puree: You need the 100% pure pumpkin, not pumpkin pie filling which is sweetened and spiced.
Egg yolks: For richness and creaminess.
Brewed coffee: For dipping the ladyfingers.
Mascarpone cheese: A classic tiramisu ingredient, adding creaminess and richness.
White sugar: For sweetness. You can use less or more for a less or more sweet result.
Brown sugar: To sweeten the coffee mixture.
How to Make Pumpkin Tiramisu
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the pumpkin cream: Mix the pumpkin purée with pumpkin pie spice and white sugar.
Whip the cream: Whip the heavy cream until it forms soft peaks.
Make the egg custard: Beat the egg yolks with water and sugar and heat the mixture.
Combine the mixtures: Now fold the pumpkin mixture into the whipped cream and then fold in the egg yolk mixture and mascarpone.
Dip the ladyfingers: Put the coffee in a shallow bowl and dip the ladyfingers into the coffee one by one.
Assemble the pumpkin tiramisu: Arrange half the ladyfingers in a glass dish. Top with half the cream mixture and then arrange another layer of ladyfingers. Add the remaining cream mixture and sprinkle cocoa powder and grated or chopped chocolate on top. Chill until serving.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free lady fingers (these are delicious!)
Brewed coffee: For a richer flavor, use espresso powder instead of coffee.
Pumpkin pie spice: Substitute half a teaspoon of ground cinnamon and a quarter teaspoon each of ground nutmeg and ground ginger. You can also add a tiny pinch of ground cloves and/or ground allspice if you have them.
Serving Suggestions
Appetizers: Begin your dinner with a simple lemon and parmesan chopped salad.
Main dishes: Next up, enjoy marry me salmon with garlic green beans or this sweet potato gnocchi.
Desserts: Serve up this pumpkin tiramisu for dessert, perhaps with a glass of homemade limoncello too!
How to Store Pumpkin Tiramisu
Store: The tiramisu can be stored in the refrigerator for up to 3 days. However, for the best consistency and flavor, it is recommended to consume it within 2 days.
Freeze: It is not recommended to freeze tiramisu as it can affect the texture and consistency of the dessert.
Top Tips
Avoid soggy ladyfingers: Dip the ladyfingers quickly in the coffee mixture to prevent them from becoming overly saturated and losing their texture.
Dust with cocoa powder: For a richer flavor, consider dusting the cocoa powder just before serving rather than during assembly.
Chill overnight if possible: Allowing the tiramisu to chill in the refrigerator for 24 hours will help set the layers, making it easier to slice and serve without falling apart.
Pumpkin Tiramisu FAQs
I recommend using canned pumpkin puree, as it provides a more natural pumpkin flavor without added sweeteners and spices.
Sure, you can cook and them puree or mash your own pumpkins if you like.
I recommend choosing pasteurized eggs if you’re concerned. Also, pregnant women or those with compromised immune systems might prefer a different dessert.
Pumpkin Tiramisu Recipe
Pumpkin Tiramisu
Equipment
- Baking Dish Glass 13 x 9-Inch
Ingredients
- 1 ½ Cups pumpkin puree
- 1 Teaspoon pumpkin pie spice
- 4 Tablespoons white sugar
- 1 ¾ Cups heavy cream
- 7 egg yolks
- 3 Tablespoons water, mixed with 2 Tablespoons white sugar
- 21 Ounces mascarpone cheese
- 1 Cup brewed coffee, mixed with 1 Tablespoon brown sugar
- 2 Packages ladyfingers, 24 to 30 in total
For Garnish:
- cocoa powder, unsweetened
- semisweet chocolate
Instructions
- In a small bowl, mix the pumpkin puree with the pumpkin pie spice and 2 tablespoons of white sugar.
- In another bowl, whip the heavy cream until soft peaks form, about 4 minutes on a medium speed.
- In a third bowl, mix the egg yolks with 3 tablespoons of water and 2 tablespoons of white sugar and then microwave for 30 seconds.
- In a large bowl of a stand mixer, beat the warmed mixture on a high speed for about 6 minutes, or until the yolks double in size and a white soft cream forms.
- Gently fold together the pumpkin puree mixture, whipped cream, egg yolk cream, and mascarpone cheese in a large bowl, using a spatula, with enveloping movements. Be careful not to overmix to maintain the airiness of the creams.
- Dip the ladyfingers one by one into the coffee and layer them in a 13×9-inch dish.
- Pour half of the cream mixture over the ladyfingers.
- Add another layer of ladyfingers and top with the remaining cream.
- Sprinkle unsweetened cocoa powder and grated or chopped semi-sweet chocolate on top.
- Refrigerate overnight for best results.
Notes
Dust with cocoa powder: For a richer flavor, consider dusting the cocoa powder just before serving rather than during assembly.
Chill overnight if possible: Allowing the tiramisu to chill in the refrigerator for 24 hours will help set the layers, making it easier to slice and serve without falling apart.
Nutrition
This pumpkin tiramisu recipe is so good. It’s a fun twist on the classic tiramisu recipe and offers flavors of pumpkin, warm spices, chocolate, and coffee. Everything from the coffee soaked ladyfingers to the fluffy egg yolk cream is simply gorgeous and this dessert is perfect for any occasion from a family supper to a dinner party with guests.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
