Pumpkin Tiramisu Recipe

This decadent Pumpkin Tiramisu is made with rich mascarpone cheese, creamy pumpkin puree, a splash of bourbon, soft ladyfingers, and a crunchy gingersnap cookie topping. This recipe creates a stunning no-bake dessert with luscious layers of spiced pumpkin cream and coffee-soaked cookies. It’s the perfect fall twist on a classic Italian favorite and is ideal for holiday gatherings like Thanksgiving, serving 8 to 10 people.

Pumpkin Tiramisu Ingredients

For the Pumpkin Pie Filling:

• 5 large egg yolks
• 1/4 cup granulated sugar
• 1/2 cup bourbon
• 1/2 pound mascarpone cheese, at room temperature
• One 15-ounce can pumpkin puree
• 1 cup whipping cream
• 1/2 cup loosely packed brown sugar
• 3 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

For the Pumpkin Pie Espresso Syrup:

• 2 teaspoons instant espresso
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

To Assemble:

• 94 store-bought ladyfingers
• One 3-ounce square semisweet chocolate, for grating
• 36 crushed gingersnap cookies (1 1/2 cups total)

How To Make Pumpkin Tiramisu

1. Make the zabaglione base: You will start by making a simple custard base. For this, you need a double boiler, which you can make by placing a heatproof mixing bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water.
2. Cook the egg yolk mixture: In the mixing bowl, whisk the egg yolks and granulated sugar until the mixture turns pale yellow. Place the bowl over the simmering water, slowly add the bourbon, and continue to whisk. Switch to a rubber spatula and cook, scraping the sides of the bowl, for about 5 minutes until the mixture has thickened. Remove from the heat, cover with plastic wrap, and refrigerate until cool, about 20 to 25 minutes.
3. Prepare the pumpkin mascarpone cream: In a bowl, stir the room-temperature mascarpone cheese and pumpkin puree until smooth. In a separate large bowl, combine the whipping cream, brown sugar, vanilla, and cinnamon. Beat with a mixer until the cream holds soft peaks (not quite stiff).
4. Combine the cream components: Add the mascarpone-pumpkin mixture to the whipped cream, followed by the chilled egg yolk mixture. Gently fold everything together with a spatula until just combined. Cover with plastic wrap and refrigerate for 1 hour.
5. Create the espresso syrup: Bring 1 1/2 cups of water to a boil in a small saucepan. Remove the pan from the heat and stir in the instant espresso until it dissolves. Add the brown sugar, cinnamon, and nutmeg, and stir for 1 to 2 minutes until the sugar has dissolved completely. Set it aside.
6. Assemble the first layer: Arrange a single layer of ladyfingers in a 9-by-13-inch pan, breaking them as needed to fit snugly. Spoon about 2 teaspoons of the espresso syrup over each ladyfinger. Spread one-third of the chilled pumpkin cream mixture on top. Grate a thin layer of chocolate over the cream and sprinkle with 1/2 cup of the crushed gingersnaps.
7. Repeat the layers and chill: Repeat the layering process two more times, finishing with a final layer of crushed gingersnaps. Cover the dish and refrigerate for at least 3 hours, or overnight, before serving. This chilling time is essential for the flavors to meld and the cookies to soften.

Recipe Tips

• Use Room Temperature Mascarpone: For a smooth, lump-free filling, your mascarpone cheese must be at room temperature. Cold mascarpone can become grainy when mixed with the other ingredients.
• Cook Eggs Gently: When making the zabaglione base, use gentle, simmering water. If the water is boiling, the heat will be too high and could scramble the egg yolks. Constant whisking is key.
• Fold, Don’t Stir: To keep the pumpkin cream light and airy, use a gentle folding motion with a rubber spatula to combine the whipped cream, mascarpone, and egg mixtures. Stirring will deflate the whipped cream.
• Don’t Skip the Chilling Time: The final 3-hour chilling period is crucial. It allows the ladyfingers to soften into a cake-like texture and gives the flavors time to blend together for the best taste.

What To Serve Pumpkin Tiramisu

This Pumpkin Tiramisu is a complete and impressive dessert that stands beautifully on its own. Because it is so rich and creamy, it pairs best with a simple, strong beverage. A small cup of hot black coffee or a shot of espresso is a classic choice that cuts through the sweetness. For a non-alcoholic option, a cold glass of milk works wonderfully.

How To Store Pumpkin Tiramisu Leftovers

• Refrigerate: Cover the tiramisu tightly with plastic wrap and store it in the refrigerator. It is best eaten within 24 to 36 hours of assembling, as the ladyfingers will continue to soften and the dessert can become watery after that.
• Freeze: Freezing is not recommended for this dessert. The mascarpone cheese and whipped cream can separate upon thawing, resulting in a grainy and watery texture.

Pumpkin Tiramisu Nutrition Facts

• Calories: 620 kcal
• Total Fat: 35g
• Saturated Fat: 19g
• Cholesterol: 220mg
• Sodium: 150mg
• Total Carbohydrate: 65g
• Dietary Fiber: 3g
• Sugars: 45g
• Protein: 9g

Frequently Asked Questions

• Can I make this Pumpkin Tiramisu without alcohol? Yes. You can simply omit the bourbon from the egg yolk mixture. The flavor will be different, but still delicious. For a hint of flavor, you can replace the 1/2 cup of bourbon with 1/2 cup of water mixed with 1 teaspoon of rum or vanilla extract.
• What if I can’t find mascarpone cheese? Mascarpone is key to an authentic tiramisu texture. However, if you can’t find it, you can make a substitute by blending 8 ounces of full-fat, block-style cream cheese with 1/4 cup of heavy cream and 2 tablespoons of sour cream until completely smooth.
• Why is my tiramisu runny? A runny tiramisu can be caused by a few things: the cream was not whipped enough, the components were not chilled properly before combining, or the ladyfingers were over-soaked with syrup, releasing too much liquid.
• Where can I find ladyfingers? Ladyfingers (also known as Savoiardi) are dry, finger-shaped sponge cookies. You can typically find them in the cookie aisle or the international foods section of most large grocery stores.

Try More Recipes:

• Pumpkin Rice Pudding Recipe
• Cheesecake-Stuffed Pumpkin Bread Recipe
• Souffled Pumpkin Pancake Recipe