This Pumpkin Tiramisu is a fun twist on the classic dessert! It layers creamy pumpkin filling with coffee-soaked ladyfingers for a cozy treat that’s perfect for fall.
I love how this dessert combines pumpkin spice flavors with the coffee kick. It’s like a hug in a dish! Plus, it’s super easy to make ahead—just chill and enjoy later!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is convenient, but you can use fresh pumpkin too! Just roast it until soft and blend. It’s also nice to know you can control the sweetness more naturally!
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, mix equal parts of cinnamon, nutmeg, ginger, and cloves. It’s a simple adjustment that keeps the warm flavors intact.
Cream Cheese and Mascarpone: While mascarpone adds a rich, creamy texture, you can use only cream cheese if mascarpone isn’t available. It will have a slightly different flavor, but still delicious!
Heavy Cream: This helps achieve that light, whipped texture. For a lighter version, use whipped topping, or if you’re dairy-free, coconut cream works well!
Ladyfingers: If ladyfingers aren’t accessible, you can use sweet sponge cake or even graham crackers. Just keep in mind to adjust your soaking time accordingly!
How Can I Ensure My Tiramisu Sets Perfectly?
Getting the right texture for your tiramisu is all about the layering and chilling process. Follow these steps to ensure it sets well:
- Make sure to whip the heavy cream until stiff peaks form. This keeps your cream light and airy.
- When dipping ladyfingers, do it quickly! If they’re too soggy, they won’t hold their shape.
- Layer your cream and ladyfingers evenly; avoid too much cream between layers as it can make it heavy.
- Chill for at least 4 hours, but overnight is best. It gives the flavors time to meld and the dessert an ideal texture.
Trust me, it’s worth the wait! Your Pumpkin Tiramisu will be a crowd-pleaser!
How to Make Pumpkin Tiramisu
Ingredients You’ll Need:
- 1 cup pumpkin puree (canned or fresh)
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 8 oz cream cheese, softened
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups strong brewed coffee or espresso, cooled
- 2 tbsp coffee liqueur (optional)
- About 24 ladyfinger cookies
- Unsweetened cocoa powder, for dusting
How Much Time Will You Need?
This delightful dessert requires about 20 minutes of prep time, and then it needs to chill for at least 4 hours (or overnight for the best flavor). In total, plan for around 4.5 hours for everything, but most of that is just waiting for it to set in the fridge!
Step-by-Step Instructions:
1. Prepare the Pumpkin Mixture:
Start by taking a medium bowl and mixing the pumpkin puree with the pumpkin pie spice. Stir it well until everything is nicely blended, then set it aside while you work on the next part.
2. Make the Cream Cheese Mixture:
In a large mixing bowl, beat the softened cream cheese, mascarpone cheese, and granulated sugar with an electric mixer. You want the mixture to become smooth and creamy. Once it’s looking good, add the vanilla extract and mix again.
3. Whip the Heavy Cream:
In another bowl, whip the heavy cream until you see stiff peaks forming. This means the cream is nice and thick! Gently fold this whipped cream into the mascarpone mixture. Take your time and be gentle so it stays fluffy.
4. Combine Pumpkin with Cream:
Next, fold the pumpkin mixture into the creamy mascarpone mix. Do this carefully so you maintain that wonderful light texture. Now we’re moving on to the fun layering part!
5. Dip the Ladyfingers:
In a shallow dish, mix the cooled coffee or espresso with the coffee liqueur (if you’re using it). Quickly dip each ladyfinger into the coffee mixture. Don’t let them sit too long—just a quick dunk to avoid sogginess!
6. Layer the Dessert:
Arrange a layer of the dipped ladyfingers at the bottom of a trifle dish or any deep square dish you have. Spread half of the pumpkin-mascarpone cream over the ladyfingers evenly, covering them well.
7. Repeat the Layers:
Now, repeat with another layer of dipped ladyfingers and add the remaining cream on top. Make sure it’s well-covered!
8. Chill the Tiramisu:
Cover your dessert with plastic wrap and place it in the refrigerator. You’ll want to chill it for at least 4 hours, but letting it sit overnight is ideal for the best flavor and texture.
9. Finish and Serve:
When you’re ready to serve, dust the top generously with unsweetened cocoa powder for that classic tiramisu finish. Serve chilled and enjoy your delicious Pumpkin Tiramisu!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast it until soft, blend it until smooth, and then use it in the same quantity as the canned puree. It’ll add a lovely fresh flavor to your tiramisu!
What If I Don’t Have Ladyfingers?
No worries! You can substitute ladyfingers with sweet sponge cake or even graham crackers. Just remember to adjust the soaking time to avoid getting them too soggy!
Can I Make This Dessert Gluten-Free?
Yes! Look for gluten-free ladyfingers or use gluten-free sponge cake. You’ll still get the delicious flavors without the gluten!
How Do I Store Leftover Tiramisu?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving if you notice the layers shifting, and enjoy your pumpkin goodness!
