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Pumpkin Tiramisu Recipe

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4.3 from 10 reviews

This easy Pumpkin Tiramisu is a creamy, no-bake fall dessert featuring layers of maple-coffee-dipped ladyfingers, spiced pumpkin filling, and whipped mascarpone topping. Assembled in a loaf pan and chilled overnight, it offers light, elegant slices perfect for Thanksgiving, Friendsgiving, or any festive autumn gathering.

Ingredients

Pumpkin Filling:

  • 3/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fine grain sea salt or other fine salt
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar

Ladyfingers:

  • 12 crisp ladyfingers (3.5 oz. or half of a 7 oz. package)
  • 1/2 cup pure maple syrup
  • 2 tablespoons espresso or strongly brewed coffee

Mascarpone Topping:

  • 8 oz. mascarpone cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon ground cinnamon (for sprinkling garnish)
  • Freshly grated nutmeg (optional garnish)

Instructions

  1. Prepare Pan: Line a 9×5-inch loaf pan with plastic wrap, allowing it to overhang two sides for easy dessert removal later. Set aside.
  2. Make Pumpkin Filling: In a small bowl, combine pumpkin puree, cinnamon, ginger, and salt. In a separate medium bowl, whip heavy cream and sugar with an electric mixer until soft peaks form. Gently fold the whipped cream into the pumpkin mixture until well blended. Set aside.
  3. Prepare Coffee Syrup and Ladyfingers: In a shallow dish, stir together maple syrup and espresso or strong coffee. Quickly dip 6 ladyfingers one at a time into the syrup, then layer them at the bottom of the prepared pan, trimming to fit if necessary. Drizzle an extra spoonful of syrup over these ladyfingers.
  4. Assemble First Pumpkin Layer: Pour half of the pumpkin filling evenly over the soaked ladyfingers in the pan.
  5. Second Ladyfinger Layer: Dip the remaining 6 ladyfingers in the syrup and layer them over the pumpkin filling. Drizzle the remaining syrup over these ladyfingers.
  6. Top with Pumpkin Filling: Spread the remaining pumpkin filling evenly over the second ladyfinger layer.
  7. Prepare Mascarpone Topping: In a large bowl, beat mascarpone cheese and sugar with a hand mixer on medium speed until smooth. Gradually add heavy cream and continue beating until the mixture thickens and becomes light and fluffy. Mix in the vanilla bean paste or extract.
  8. Top the Tiramisu: Spoon the mascarpone topping over the layered dessert and spread with a spatula in decorative swirls.
  9. Chill: Cover the dessert loosely and refrigerate for at least 8 hours or overnight to allow layers to set and flavors to meld.
  10. Serve: Use the overhanging plastic wrap to lift the tiramisu out of the pan onto a serving platter. Neaten edges with an offset spatula. Sprinkle with ground cinnamon and, if desired, freshly grated nutmeg just before serving.

Notes

  • Prepare the tiramisu up to 24 hours in advance; cover loosely and refrigerate to allow flavors to develop fully and texture to improve.
  • Add cinnamon and nutmeg toppings just before serving if storing longer than a day for the freshest aroma and look.
  • Store leftovers in the refrigerator for up to 3 days or freeze individual slices for up to one month.
  • Thaw frozen slices overnight in the fridge before serving to maintain the best texture and flavor.

Find it online: https://marthatasty.com/pumpkin-tiramisu-recipe/