Pumpkin Tiramisu

5 from 1 vote

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! This recipe uses a 9x13-inch baking dish. See notes for adjusting the recipe to an 8x8-inch dish.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: Italian

Keyword: pumpkin tiramisu

Servings:

Calories: 450kcal

Author: Maria D'Errico

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

US Customary - Metric

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!

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