A Velvety Autumn Twist on Italian Dessert

Experience the ultimate fall fusion with this decadent Pumpkin Tiramisu. Combining the cozy, spiced warmth of pumpkin pie with the elegant, creamy layers of a classic Italian dessert, this recipe is a showstopper for any holiday gathering or cozy weekend dinner. Best of all, it is incredibly easy to assemble, making it the perfect stress-free solution for busy hosts who want to impress without spending all day in the kitchen. Get ready to elevate your dessert game and treat your family to a seasonal delight that tastes like a slice of heaven in every single bite.

⏱️ Time Breakdown

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes (plus 4 hours chilling)
Servings: 8 servings

📝 Ingredients List

2 cups pumpkin puree (not pie filling)
1 cup heavy whipping cream
16 oz mascarpone cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 tbsp pumpkin pie spice
24 ladyfinger biscuits
1.5 cups brewed coffee (cooled)
1/4 cup cocoa powder for dusting

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large mixing bowl
Electric hand mixer
Measuring cups and spoons
Rubber spatula
8×8 inch square baking dish
Fine mesh sieve

Step-by-Step Beginner-Friendly Instructions

In a large bowl, beat the heavy cream until stiff peaks form. Set aside. 🥣
In a separate bowl, whisk together the mascarpone, sugar, pumpkin puree, vanilla, and pumpkin spice until smooth.
Gently fold the whipped cream into the pumpkin mixture using a spatula until fully combined.
Quickly dip each ladyfinger into the cooled coffee for one second per side. Do not soak them, or they will turn mushy.
Arrange a layer of dipped ladyfingers at the bottom of the baking dish.
Spread half of the pumpkin cream mixture over the ladyfingers.
Repeat the layers with the remaining ladyfingers and the rest of the pumpkin cream. 😋
Dust the top generously with cocoa powder through a fine mesh sieve.
Cover and refrigerate for at least 4 hours, though overnight is best for the flavors to meld.

💡 Pro Tips Section

Storage: Keep refrigerated for up to 3 days. It stays freshest when tightly covered with plastic wrap.
Substitutions: If you prefer a lighter texture, you can replace half the mascarpone with Greek yogurt.
Texture Check: Ensure your mascarpone is at room temperature before mixing to avoid a lumpy cream layer.

Variations

Ginger Snap Crunch: Swap half of the ladyfingers for crushed ginger snap cookies to add a spicy crunch.
Nutty Finish: Sprinkle toasted pecans or walnuts over the top before serving for added texture.

FAQ

Can I make this ahead of time? Yes! In fact, this dessert tastes better after sitting in the fridge for 24 hours.

Is there alcohol in this? No, this recipe is completely alcohol-free, relying on high-quality vanilla and pumpkin spices for flavor depth.

Pumpkin Tiramisu

Author: Samantha Jones
Total Time: 20
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect autumn fusion with this Pumpkin Tiramisu. This recipe marries the cozy, spiced warmth of pumpkin pie with the elegant, creamy layers of a traditional Italian dessert. It is a showstopper for any gathering, simple to assemble, and requires no cooking. Every bite offers a heavenly, velvety texture that is sure to delight your family and friends during the holiday season.

Ingredients

Scale

2 cups pumpkin puree (not pie filling)
1 cup heavy whipping cream
16 oz mascarpone cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 tbsp pumpkin pie spice
24 ladyfinger biscuits
1.5 cups brewed coffee (cooled)
1/4 cup cocoa powder for dusting

Instructions

In a large bowl, beat the heavy cream until stiff peaks form and set aside.
In a separate bowl, whisk together the mascarpone, sugar, pumpkin puree, vanilla, and pumpkin spice until smooth.
Gently fold the whipped cream into the pumpkin mixture using a spatula until fully combined.
Quickly dip each ladyfinger into the cooled coffee for one second per side; do not soak them.
Arrange a layer of dipped ladyfingers at the bottom of an 8×8 inch baking dish.
Spread half of the pumpkin cream mixture over the ladyfingers.
Repeat the layers with the remaining ladyfingers and the rest of the pumpkin cream.
Dust the top generously with cocoa powder through a fine mesh sieve.
Cover and refrigerate for at least 4 hours, though overnight is best for the flavors to meld.

Notes

Keep refrigerated for up to 3 days. It stays freshest when tightly covered with plastic wrap. If you prefer a lighter texture, you can replace half the mascarpone with Greek yogurt. Ensure your mascarpone is at room temperature before mixing to avoid a lumpy cream layer.

Prep Time: 20
Category: Recipes
Method: No-Bake
Cuisine: Italian-American Fusion

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 85mg
Fat: 21g
Saturated Fat: 12g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 95mg