Pumpkin tiramisu is a festive twist on classic Italian tiramisu, made with layers of pumpkin mascarpone cream and espresso-dipped savoiardi (Italian ladyfingers). This easy no-bake dessert serves a crowd, making it perfect for Thanksgiving and other fall holiday gatherings!
Pumpkin tiramisu combines a traditional Italian dessert with the best fall flavors. As an Italian-American, classic tiramisu has always been a favorite of mine, with its layers of creamy mascarpone and espresso-soaked savoiardi. When developing this version, I tested different amounts of pumpkin and mascarpone mixing techniques to get the right balance of pumpkin flavor and a rich, creamy filling.
I also developed this pumpkin tiramisu without raw eggs or alcohol to make it easier to share at gatherings. Although both are commonly used in traditional tiramisu, years of hosting family parties have taught me that some guests prefer desserts without them. With rich pumpkin mascarpone and bold espresso, you won't miss either!
If you love Italian pumpkin desserts, be sure to check out my pumpkin panna cotta and pumpkin biscotti.
Recipe at a Glance: Pumpkin Tiramisu
- ⏱️ Total Time: 4 hours 20 minutes (20 min prep; 4 hrs chill)
- 🍽️ Servings: 12
- 🧑🍳 Method: no-bake, layered in a 9x13-inch dish
- 🥄 Special Technique: gently folding the whipped cream into the mascarpone by hand keeps the filling creamy and prevents graininess
- 🥣 Key Ingredients: pumpkin puree, mascarpone, heavy cream, savoiardi, espresso
Why You'll Love This Recipe
- Pumpkin-forward flavor: I tested different amounts of pumpkin puree to find just the right balance of pumpkin flavor with the classic mascarpone and espresso.
- A creamy filling: the whipped cream is folded gently into the mascarpone by hand, a simple technique that helps prevent a grainy filling.
- No raw eggs or alcohol: leaving out both makes it an easy dessert to share with family and friends during the holidays, without sacrificing the rich flavors of classic tiramisu.
- Easy, no-bake dessert: it takes just 20 minutes to prepare, then chills in the refrigerator until you're ready to serve.
- Perfect for a crowd: made in a 9x13-inch dish, it's a great choice when you need one easy dessert for Thanksgiving, potlucks, and other holiday gatherings.
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Ingredients
Pumpkin tiramisu is made with simple, high-quality ingredients, so choosing the best ones makes all the difference. The ingredient notes below include my recommendations and helpful tips.
Ingredient Notes
- Pumpkin puree: this recipe uses 100% pumpkin puree, not pumpkin pie filling, so you can control the sweetness and spices in the tiramisu. During testing, I found that pumpkin purees can vary in consistency between brands. I prefer a smooth puree, such as Farmer's Market Organic Pumpkin, which gives the filling the creamiest texture.
- Mascarpone: this creamy Italian cheese gives tiramisu its characteristic richness and flavor. Choose a soft, creamy mascarpone that's easy to fold by hand. I've had good results with BelGioioso mascarpone, or ask an Italian market or deli for guidance. Let sit at room temperature for 15 to 30 minutes, just until it's soft enough to fold. See my mascarpone mixing tips for more details.
- Heavy cream: the cream should be cold so it whips well. Since the cream replaces raw eggs traditionally used in tiramisu, I prefer one from grass-fed, pasture-raised cows. In my experience, it has a richer flavor and creamy texture that I also love in Italian desserts like chocolate budino.
- Espresso: I love using high quality espresso for a rich, flavorful tiramisu without the need for alcohol. Caffeinated or decaffeinated both work. I recommend checking the tasting notes; personally, I love a robust espresso with notes of chocolate, caramel, and nuts, which complement the flavors in this pumpkin tiramisu. Use any leftover espresso to make my easy espresso ice cream or coffee panna cotta.
- Savoiardi (ladyfingers): savoiardi are crisp, airy Italian cookies traditionally used in tiramisu because they soak up the espresso beautifully. Although store-bought savoiardi work well, I highly recommend my easy savoiardi cookie recipe. The fresh, homemade flavor and light, airy texture take this tiramisu to the next level!
See recipe card for quantities.
Substitutions and Variations
- Switch up the garnish: instead of cinnamon, top the pumpkin tiramisu with chopped roasted pecans, cocoa powder, or chocolate shavings, You can also add a dollop of whipped cream using my easy whipped cream dispenser recipe.
- Add alcohol: if you prefer alcohol in your tiramisu, mix 1 to 2 tablespoons of coffee liqueur, Marsala wine, or amaretto into the espresso before dipping the savoiardi, adjusting to taste. If using a sweet liqueur, you can omit the sugar from the espresso.
- Use pumpkin pie spice: substitute the cinnamon, nutmeg, ginger, and cloves with 1 tablespoon of pumpkin pie spice.
- Substitute the espresso: use strong brewed coffee if you don't have espresso. For a coffee-free pumpkin tiramisu, try dipping the savoiardi in chai or hot chocolate.
How to Make Pumpkin Tiramisu
Step 1: in a large bowl, mix the pumpkin puree, 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 medium-stiff peaks form (image 2a). Then place the mascarpone in a separate large bowl. Using a spatula, gradually fold the whipped cream into the mascarpone by hand until just combined (image 2b).
Step 3: using a spatula, 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 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 pumpkin mascarpone mixture (image 5d).
Step 6: cover the tiramisu and refrigerate it for at least 4 hours. I prefer chilling it overnight to allow the filling to set and the flavors to develop. Right before serving, dust the top with ground cinnamon (image 6) and slice into squares. Serve and enjoy!
How to Prevent Grainy Mascarpone in Pumpkin Tiramisu
Mascarpone makes a creamy tiramisu filling, but because it's high in fat, too much mixing can make it grainy or separated. When developing this pumpkin tiramisu recipe, I wanted to find a simple mixing method that kept the pumpkin mascarpone filling as creamy as possible.
What I Found During Testing
I tested different mixing techniques and found the following differences:
- ❌ Mascarpone mixed with an electric mixer: I tested several mixing methods, including whipping the mascarpone with the pumpkin and cream. The mascarpone became visibly grainy before the filling was incorporated, leaving small curdled bits throughout.
- ✅ Mascarpone gently hand-folded: the filling was noticeably creamier and more cohesive.
What Grainy Mascarpone Looks Like
In the side-by-side comparison photo below, the pumpkin tiramisu filling on the left is overmixed. You can see its rougher, grainier appearance with little white pieces of mascarpone. The filling on the right is hand-folded, and has a creamier, more cohesive appearance.
Keep in mind that pumpkin puree naturally adds texture to the filling, so even the properly mixed version won't look perfectly smooth, especially when spread. Thickness and texture can also vary depending on the brand of pumpkin puree and mascarpone used. Even with this natural texture, the filling should have a smooth, creamy mouthfeel without the pronounced graininess or curdled bits of mascarpone you see on the left.
How to Handle Mascarpone for a Creamy Tiramisu Filling
The key is to handle the mascarpone gently, with these easy techniques built into the recipe:
- Soften the mascarpone first: let it sit at room temperature for 15 to 30 minutes, just until it's easy to fold by hand.
- Whip the cream separately: this builds the structure of the whipped cream without having to extensively mix the mascarpone.
- Add the whipped cream gradually: fold it into the softened mascarpone in portions. The first addition lightens the dense mascarpone, making the remaining cream easier to incorporate gently. It's the same principle I use when making Italian ladyfingers, where an aerated mixture (whipped egg whites) is gradually folded into a denser one (egg yolks).
- Fold by hand: use a spatula and stop as soon as the filling is combined to minimize mixing.
What to Do if the Mascarpone Becomes Grainy
If your mascarpone filling becomes grainy, don't worry! As you can see from the photo above, this has happened to me before, and the tiramisu still tasted delicious. If your filling looks grainy like this, you can still assemble and chill the tiramisu as directed.
Once layered with the espresso-dipped savoiardi and chilled, I found that the graininess was much less noticeable than it was in the mixing bowl. My family and guests hadn't noticed it either until I pointed it out. Although I prefer the creamier texture of the gently folded filling, a little graininess doesn't mean your delicious tiramisu is ruined.
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Storage & Make Ahead
- Storage: store leftover pumpkin tiramisu in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing it because the filling can become grainy and the savoiardi soggy.
- Make Ahead: make the pumpkin tiramisu up to 1 day in advance and refrigerate tightly covered. Garnish with cinnamon just before serving.
For more information about how to store leftovers safely, check out this USDA Leftovers and Food Safety guide.
Expert Tips
- Handle the mascarpone gently: when developing this recipe, I tested different mixing techniques and found that gently folding the whipped cream into the mascarpone by hand produced the creamiest filling. Let the mascarpone soften at room temperature for 15 to 30 minutes so it's easier to fold, and stop as soon as it's combined. See my mascarpone mixing test and side-by-side comparison to see the difference.
- Whip the cream to medium-stiff peaks: make sure the heavy cream is cold so it whips well. You'll know it's ready when the peaks hold their shape with just a slight bend at the tip. Stop whipping at this point, since overwhipped cream can become grainy and eventually separate.
- Dip the savoiardi quickly: dip each side in the espresso for no more than 1 second. The savoiardi absorb liquid quickly and can become soggy if submerged too long.
- Chill overnight for the best results: although the tiramisu is ready after 4 hours, I prefer chilling it overnight. This gives the filling more time to set and the flavors to develop.
FAQs for Pumpkin Tiramisu
Traditional Italian tiramisu is a no-bake dessert made with layers of espresso-dipped savoiardi and a mascarpone filling that typically contains eggs. Some versions also include alcohol, such as Marsala wine.
My pumpkin tiramisu is an Italian-American twist on the traditional dessert, adding pumpkin puree and warm spices for a seasonal flavor. My version uses whipped cream instead of eggs and is alcohol-free, while keeping the classic combination of mascarpone, espresso, and savoiardi.
Pumpkin tiramisu is set when the filling has thickened and the layers hold their shape when sliced. It should still have a creamy texture. It will be ready to serve after chilling for at least 4 hours, although I prefer to let it set overnight for the best texture and flavor.
A pumpkin tiramisu filling may be runny if the heavy cream isn't whipped to medium-stiff peaks. If your pumpkin puree has any visible excess liquid, drain it before measuring, since the added moisture can make the filling runny. Be sure to chill the assembled tiramisu for at least 4 hours so the filling has time to set.
Serving Suggestions
Pumpkin tiramisu is perfect for fall entertaining. Here are some of my favorite ways to serve it:
- Thanksgiving dessert: serve it as a festive dessert after a holiday meal with old fashioned Thanksgiving dressing, cranberry sauce with dried cranberries, and stand mixer mashed potatoes.
- With whipped cream: use my whipped cream dispenser recipe to add a dollop of freshly whipped cream on top.
- With ice cream: serve a slice of pumpkin tiramisu with espresso ice cream to complement the espresso-soaked ladyfingers, or no egg vanilla ice cream for a classic pairing.
- Italian dessert spread: for a large gathering, serve it alongside salted caramel budino, Italian almond cake, and pignoli cookies for a variety of seasonal Italian desserts.
More Pumpkin Desserts
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Recipe
Pumpkin Tiramisu
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Ingredients
For the Filling:
- 1 (15-ounce) can pumpkin puree *
- 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)*
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 the pumpkin puree, 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 speed until medium-stiff peaks form. Place the mascarpone in a separate large mixing bowl. Using a spatula, gradually fold the whipped cream into the mascarpone by hand 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: quickly dip half of the savoiardi (ladyfingers) into the espresso mixture. Dip them for no more than 1 second per side to prevent them from becoming 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 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 filling to set. Right before serving, dust the top with cinnamon. Slice into squares, serve, and enjoy!
Video
Notes
- Pumpkin puree: use pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin, with no added sugar or spices.
- Mascarpone tips: choose a soft, creamy mascarpone. Let it soften at room temperature for 15 to 30 minutes, just until it's easy to fold by hand.
- Use an 8x8-inch pan instead: halve all the ingredients and follow the recipe as written.
- Storage: store leftover tiramisu in an airtight container in the refrigerator for up to 3 days. I don't recommend freezing because the filling can become grainy and the ladyfingers soggy.
- Make ahead: prepare the tiramisu up to 1 day in advance, cover tightly, and refrigerate. Garnish just before serving.
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!