Pumpkin tiramisu is a festive twist on a classic Italian dessert. Layered with rich pumpkin cream and espresso-dipped savoiardi (ladyfingers), this easy dessert is perfect for celebrating the season and impressing guests at your next holiday gathering!
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As an Italian American, it's no surprise that tiramisu is one of my favorite desserts! Tiramisu is a traditional Italian treat that features layers of rich, fluffy cream and espresso soaked savoiardi (also known as ladyfingers). I love it so much, that I had to make a pumpkin spice tiramisu to enjoy during autumn and the holidays. It's a perfect, no-bake dessert for fall gatherings, holiday parties, or anytime you're craving a pumpkin treat!
This recipe will guide you in making the most flavorful pumpkin tiramisu. I'll walk you through each step, from creating a smooth pumpkin mascarpone cream to perfectly dipping the savoiardi in espresso. Since I have friends and family who don't eat raw eggs or drink alcohol, I've developed this recipe without either. Personally, I don't enjoy the taste of pasteurized eggs, they can be hard to find, and they don't whip as well. Plus, with high quality espresso, alcohol isn't necessary for flavor. This tiramisu is so delicious you won't miss the eggs or alcohol; however my recipe notes will include tips for adding alcohol if you prefer!
I love serving pumpkin tiramisu during the holidays, after a meal of Old Fashioned Thanksgiving dressing, cranberry sauce from dried cranberries, and stand mixer mashed potatoes. For more delicious Italian pumpkin desserts, check out my pumpkin biscotti and pumpkin panna cotta. If you're looking for more traditional Italian desserts, you'll love my salted caramel budino, Italian almond cake, and pignoli cookies!
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Ingredients
Ingredient Notes
- Pumpkin purée: this recipe uses pumpkin purée, not pumpkin pie filling. The only ingredient should be "pumpkin." This gives the tiramisu authentic pumpkin flavor. By adding the spices separately, you're able to achieve the perfect pumpkin spice flavor.
- Mascarpone: this is a creamy Italian cheese that's similar to cream cheese. It's an important ingredient for tiramisu, giving the filling it's characteristic creaminess and flavor. The mascarpone should be softened to room temperature, so you can fold it with the whipped cream by hand, using a spatula. I generally avoid using a handheld or stand mixer on mascarpone, because it can over-mix very easily and develop a gritty texture.
- Heavy cream: the cream should be cold so it whips well. Since the cream is a replacement for raw egg, I prefer using grass-fed cream from pasture-raised cows. In my experience, it's creamier with a richer flavor that makes a beautiful, egg-free tiramisu filling.
- Espresso: I love using high quality espresso, which I find eliminates the need for alcohol, making this tiramisu a family-friendly dessert! You can use either caffeinated or decaffeinated espresso. I recommend checking the tasting notes to find an espresso that works well in desserts. Personally, I love using a robust espresso with notes of chocolate, caramel, and nuts, as these flavors enhance the overall richness of the pumpkin tiramisu. If you have any espresso left over, you can use it to make this easy espresso ice cream!
- Savoiardi (ladyfingers): savoiardi are Italian ladyfingers that are commonly used in tiramisu. They are crispy and airy sponge cake cookies that are perfect for soaking up espresso. Savoiardi can be store bought, although I always prefer homemade! I use my easy, savoiardi cookie recipe, which makes the perfect amount for this tiramisu. If you've never had tiramisu with homemade savoiardi, I highly recommend it. They have a light and airy texture that soaks up the espresso beautifully, enhancing the overall flavor of the tiramisu.
See recipe card for quantities.
Substitutions and Variations
- Switch up the garnish: instead of dusting the top of the tiramisu with ground cinnamon, you can use chopped roasted pecans, cocoa powder, chocolate shavings, or a perfect dollop of whipped cream, using this easy, whipped cream dispenser recipe!
- Add alcohol: you can mix alcohol into the espresso before dipping the savoiardi. Start small with a tablespoon or two and adjust to taste. Coffee liqueur, marsala wine, amaretto, rum, or brandy are great options. If using a sweet liqueur, you may wish to skip adding sugar to the espresso. For drier alcohols, like rum or whiskey, you may still want sugar to balance the flavors.
- Use pumpkin pie spice: instead of adding the ground cinnamon, nutmeg, ginger, and cloves separately, you can use a pre-made pumpkin pie spice mix.
- Substitute the espresso: if you don't have espresso on hand, you can instead use strongly brewed coffee. If you prefer to avoid coffee altogether, you can instead dip the savoiardi in chocolate milk, or hot chocolate or tea cooled to room temperature. Chai or herbal tea are great options!
Instructions
Step 1: in a large bowl, mix together the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and cloves until combined (image 1). Set aside.
Step 2: using a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream, cane sugar, and vanilla extract until stiff peaks form (image 2a). Then place the mascarpone in a separate, large bowl. Gradually fold the whipped cream into the mascarpone by hand, using a spatula until just combined (image 2b).
Step 3: using a spatula by hand, gradually fold the mascarpone cream into the pumpkin mixture until just combined (image 3).
Step 4: pour the espresso into a shallow bowl. Stir in the cane sugar until dissolved (image 4).
Step 5: dip half of the savoiardi (ladyfingers) quickly into the espresso mixture. Arrange them in a single layer in a 9x13-inch baking dish (image 5a). You may need to break up some savoiardi into pieces to cover the entire bottom. Then spread half of the pumpkin mascarpone mixture evenly on top (image 5b). Repeat the process with the second half of the espresso-dipped savoiardi (image 5c) and the remaining half of the pumpkin mascarpone mixture (image 5d).
Step 6: cover the tiramisu and refrigerate it for at least 4 hours. I prefer chilling it overnight to let the texture set and the flavors develop. Right before serving, dust the top with ground cinnamon (image 6) and slice into squares. Serve and enjoy!
Storage & Make Ahead
- Storage: you can store the leftover tiramisu in a tightly covered baking dish or airtight container in the refrigerator for up to 3 days. I don't recommend freezing tiramisu as it can develop a grainy filling and soggy savoiardi.
- Make Ahead: you can make the tiramisu up to 2 days in advance. Simply follow the recipe as written and tightly cover the baking dish before storing the tiramisu in the refrigerator. Add the cinnamon garnish immediately before serving.
For more information about how to store leftovers safely, check out this USDA Leftovers and Food Safety guide.
Expert Tips
- For a smooth and creamy filling, it's important to soften the mascarpone to room temperature. This allows you to easily fold the mascarpone and whipped cream by hand, using a spatula. To do so, I take the mascarpone out of the refrigerator 30 minutes before use.
- Dip the savoiardi into the espresso quickly, no more than 1 second per side. They can become soggy if submerged in the espresso too long.
- Although the tiramisu can be chilled in as little as 4 hours, I recommend allowing it to chill overnight. This extended chilling time not only helps the tiramisu to set properly but also allows the flavors to develop fully, resulting in the ideal texture and taste.
FAQ
It's important to soften the mascarpone to room temperature so it's easier to fold with the whipped cream. Although I generally avoid using a mixer when handling mascarpone because it can become grainy, I have noticed that some brands remain firm even after coming to room temperature. If this happens, you can briefly mix the mascarpone on low, using a handheld or stand mixer with a paddle attachment. You should mix it just until it softens – no more than 30 seconds. Otherwise the mascarpone can easily over-mix and form a grainy texture. Then you can proceed with the recipe, folding the whipped cream into the mascarpone using a spatula by hand.
The pumpkin tiramisu is set when it has a firm texture and holds its shape when cut. It should feel slightly firm but still creamy. It will be firm enough to serve after chilling for 4 hours, although I prefer to let it set overnight for the best texture and flavor.
Pumpkin tiramisu pairs well with a variety of desserts like walnut biscotti, a scoop of easy homemade vanilla ice cream, or by adding a perfect dollop of whipped cream using my whipped cream dispenser recipe!
Related
Looking for more pumpkin desserts? Try these delicious recipes:
Pairing
Here are my favorite recipes to serve with pumpkin tiramisu:
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Recipe
Pumpkin Tiramisu
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Ingredients
For the Filling:
- 1 (15-ounce) can pumpkin purée *
- ¾ cup brown sugar (packed)
- 1½ teaspoon ground cinnamon (plus more for garnish)*
- ¾ teaspoon ground nutmeg *
- ½ teaspoon ground ginger *
- ⅛ teaspoon ground cloves *
- 2 cups heavy cream (cold)
- ¾ cup cane sugar
- 1 tablespoon vanilla extract
- 16 ounces mascarpone (softened to room temperature)*
For the Savoiardi (Ladyfingers):
- 40 - 45 savoiardi (ladyfingers) (homemade or store bought)*
- 1½ cups espresso (room temperature; strongly brewed)*
- 2 tablespoons cane sugar
Instructions
- Make the pumpkin mixture: in a large bowl, mix together the pumpkin purée, brown sugar, cinnamon, nutmeg, ginger, and cloves until combined. Set aside.
- Make the mascarpone cream: using a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream, cane sugar, and vanilla extract on medium-high until stiff peaks form. Place the mascarpone in a separate, large mixing bowl. Then gradually fold the whipped cream into the mascarpone by hand, using a spatula until just combined.
- Combine the pumpkin and mascarpone: use a spatula to gradually fold the mascarpone cream into the pumpkin mixture by hand, until just combined.
- Make the espresso mixture: pour the espresso into a shallow bowl. Stir in the cane sugar until dissolved.
- Assemble the tiramisu: dip half of the savoiardi (ladyfingers) quickly into the espresso mixture. Ensure they are dipped for no more than 1 second per side, as they will otherwise become soggy. Arrange them in a single layer covering the bottom of a 9x13-inch baking dish. You may need to break some savoiardi into pieces to cover the entire bottom. Then spread half of the pumpkin mascarpone mixture evenly on top. Repeat the process with a second layer of espresso-dipped savoiardi and the remaining half of the pumpkin mascarpone mixture.
- Chill, garnish and serve: cover the tiramisu and refrigerate for at least 4 hours, but it's best when chilled overnight. This allows the flavors to develop and the texture to set. Right before serving, dust the top with cinnamon. Slice into squares, serve, and enjoy!
Video
Notes
- Pumpkin purée: it's important to use pumpkin purée and not pumpkin pie filling. The only ingredient should be "pumpkin," without any added sugar or spices.
- Cinnamon, nutmeg, ginger, & cloves: you can use 1 tablespoon of a pumpkin pie spice mix instead.
- Mascarpone: softening the mascarpone to room temperature makes it easier to fold with the whipped cream. To do so, I remove it from the refrigerator 30 minutes before use. Some brands of mascarpone are quite firm, even after coming up to room temperature. If the mascarpone is too firm to fold by hand, you can briefly mix the mascarpone on a low setting using a handheld or stand mixer with a paddle attachment. Do so just until softened – no more than 30 seconds – as mascarpone will become grainy if over-mixed. Then you can proceed with hand folding the whipped cream into the mascarpone.
- Savoiardi (ladyfingers): I love using my homemade savoiardi cookie recipe, which makes the perfect amount for this tiramisu. You can also use store bought savoiardi or ladyfingers.
- Espresso: if you don't have espresso on hand, you can use strongly brewed coffee. If you prefer to avoid coffee altogether, you can soak the savoiardi in chocolate milk or room temperature hot chocolate or tea. Chai and herbal tea are delicious options.
- Add alcohol: you can add alcohol to the espresso in step 4. Start slow with 1 to 2 tablespoons and adjust to taste. Marsala wine, coffee liqueur, amaretto, rum, or brandy are great options. If using a sweet liqueur you can skip adding sugar to the espresso. If using a drier alcohol, like whiskey or rum, you may still want to add in the sugar to balance the flavors.
- Switch up the garnish: instead of dusting the top with ground cinnamon, you could use roasted pecans, chocolate shavings, or cocoa powder. You can also add a perfect dollop of whipped cream using my whipped cream dispenser recipe!
- Use an 8x8-inch pan instead: halve the ingredients and follow the recipe as written.
- Storage: leftover tiramisu can be stored in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing because it can develop a grainy filling with soggy ladyfingers.
- Make ahead: you can make the tiramisu up to 2 days ahead of time. Follow the recipe as written, then tightly cover the baking dish and store the tiramisu in the refrigerator. When ready to enjoy, you can garnish and serve!
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Maria D'Errico says
I hope you enjoy my pumpkin tiramisu recipe! I love this recipe because it's a fun, festive twist on traditional tiramisu – rich, creamy, and bursting with authentic pumpkin spice flavor. I'd love to hear what you think!