Easy Pumpkin Tiramisu

Easy Pumpkin Tiramisu desserts This Pumpkin tiramisu is a creative twist on the Italian classic dessert, combining the flavors of pumpkin and espresso. It is simple to make and also quick and feature layers of espresso-soaked ladyfingers and creamy pumpkin mascarpone filling. tiramisu recipes Easy Pumpkin Tiramisu pumpkin

This Pumpkin tiramisu is a creative twist on the Italian classic dessert, combining the flavors of pumpkin and espresso. It is simple to make and also quick and feature layers of espresso-soaked ladyfingers and creamy pumpkin mascarpone filling. The perfect no bake dessert great for fall winter with just enough pumpkin spice.

Easy Pumpkin Tiramisu

Pumpkin Tiramisu Ingredients

  • LADY FINGERS/SAVOIARDI BISCUITS: Traditional tiramisu is made with these cookies - pretty widely available nowadays. Sold at grocery stores in the biscuit aisle, delis and Italian shops. They are crisp, sweet sponge fingers that taste like vanilla; but if you absolutely have no access to them you can use layers of sponge cake or pound cake
  • MASCARPONE: It wouldn’t be true tiramisu without mascarpone! it’s a very thick, rich Italian cream that has a consistency like cream cheese but the flavour is sweeter. Make sure to use the full fat variety. Softened cream cheese can be used if you cannot get any mascarpone but the flavour will not be exactly the same.
  • PUMPKIN: You will need unsweetened pumpkin puree not pumpkin pie filling which is sweetened and spiced.
  • COFFEE: Freshly Brewed Espresso or you can use instant espresso powder in a pinch. Feel free to use strongly brewed coffee or even cold brew.
  • RUM: More traditional tiramisu / classic tiramisu recipes use marsala wine or rum. I like the flavor of spiced rum for this recipe but you can also use a Coffee liqueur like Kahlua. Omit if you prefer no alcohol.
  • POWDERED SUGAR: This is to sweeten the tiramisu filling. Powdered sugar actually acts as a stabilizer - so not only does it sweeten the filling but it also helps it to set. How? Powdered sugar has cornstarch in it (approx 3%) which helps absorb moisture thus stabilizing the filling and allowing it to set up really well.
  • SPICES: I chose to use pumpkin pie spice because I always have it on hand but if you don’t - what is a substitution for pumpkin pie spice? I recommend making your own by blending ground cinnamon, Ginger, Cloves, Allspice & Nutmeg - approx ½ teaspoon of each or adjust amounts to taste
  • HEAVY CREAM: The key to making your filling light and fluffy is beating until you achieve stiff peaks. It MUST be full fat or at least 30-35% for the filling to set!
  • VANILLA EXTRACT: Pure vanilla extract is always recommended
  • COCOA POWDER: Unsweetened cocoa powder is what I use for dusting the top of the tiramisu. I combine it with some pumpkin pie spice - for the extra flavour in this pumpkin tiramisu.

Easy Pumpkin Tiramisu

How to Make Pumpkin Tiramisu

  1. Make Biscuit Soak: Combine coffee with rum in a shallow dish and set aside.
  2. Prepare Filling: Beat the heavy cream to stiff peaks, set aside. In seperate bowl beat together the powdered sugar, pumpkin purée, pumpkin spice, and vanilla. Fold the whipped cream into the pumpkin mixture.
  3. Assemble Tiramisu: Dip biscuits into coffee mixture then line the bottom of the pan with them. Spread half of the pumpkin mascarpone mixture over the biscuits then repeat with remaining soaked biscuits followed by the rest of the pumpkin cream.
  4. Chill Tiramisu: Cover pumpkin tiramisu with cling film (plastic wrap) and place in the fridge to CHILL for at least 4 hours or 8 if possible. The longer you leave it the better because the biscuits get a chance to soak up all the extra flavour
  5. Serve: Whisk together the cocoa powder and pumpkin pie spice and generously dust the top of the tiramisu with plenty of cocoa powder mixture, slice and serve!

Easy Pumpkin Tiramisu

Easy Pumpkin Tiramisu

Tips For Making this No-Bake Pumpkin Tiramisu Recipe

  • Adjust the liqueur to your liking
  • Make sure to flip the lady’s fingers so that both sides soak up the coffee.
  • Snap or cut the biscuits to fit your dish.
  • Make sure the mascarpone is at room temperature before whisking to avoid lumps.
  • If you are not able to find mascarpone cheese, you can use cream cheese instead in this recipe.
  • This dessert needs to be kept refrigerated.The tiramisu and any leftovers should last about 2-3 days if stored covered in the refrigerator.
  • I don’t recommend freezing this dessert as the texture will be compromised when you go to defrost it when ready to eat.
  • Refrigerate for at least 4-5 hours or even over night. Top with fresh strawberries before serving. Enjoy!

Easy Pumpkin Tiramisu

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Recipe

Servings: 16
Prep Time: 30 mins
Non Active Time: 4 hours (chill & Set time)
Total Time: 4 hours 30 mins

Ingredients

For the Soak

  • 1½-2 cups strongly brewed coffee, at room temperature
  • ¼ cup dark rum or bourbon (I like using a spiced rum)

For Filling & Assembly

  • 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
  • 1 cup powdered sugar
  • 2 teaspoons Pumpkin Pie Spice
  • 2 teaspoons vanilla extract
  • 16 ounces cold mascarpone room temp (about 2 cups)
  • 1½ cups cold heavy cream
  • 45-48 crisp (savoiardi) ladyfingers

For the Topping

  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon pumpkin pie spice

Directions

Make Soak

  1. Stir coffee, with ¼ cup spiced rum and place into a shallow bowl, set aside.

Make Filling

  1. In a medium bowl add heavy cream. Using an electric mixer on high speed, beat the cream until stiff peaks form; set aside.
  2. Then, in a separate large bowl, combine the mascarpone, powdered sugar, pumpkin purée, pumpkin spice, and vanilla. Use an electric hand mixer to beat together the ingredients until they are smooth and well incorporated.
  3. Fold the heavy cream mixture into the pumpkin mixture using a rubber spatula.

Assemble Tiramisu

  1. Dip the lady fingers in coffee (1-2 seconds) and lay them in a single layer in the 13 x9 inch baking dish.
  2. Top the soaked ladyfingers with half of the pumpkin mixture and smooth it out with a spatula into an even layer. Add another layer of the remaining ladyfingers followed by the remaining pumpkin mascarpone cream.
  3. Cover with plastic wrap and place in the fridge for at least 4 hours or overnight to allow the ladyfingers to soften and filling to firm up.
  4. Once ready to serve, whisk together the cocoa powder and pumpkin pie spice and generously dust the top of the tiramisu with plenty of cocoa powder mixture, slice and serve!

Recipe Notes

  • This dessert needs to be kept refrigerated.The tiramisu should last about 2-3 days if stored covered in the refrigerator.
  • I don’t recommend freezing this dessert as the texture will be compromised when you go to defrost it when ready to eat.
  • Refrigerate for at least 4-5 hours or even over night.
  • If you prefer a little extra filling to create thicker layers in the tiramisu I recommend increasing the heavy whipping cream to 2 cups.

Easy Pumpkin Tiramisu