Pumpkin Tiramisu
This post may contain affiliate links. Please read my disclosure policy.
Pumpkin Tiramisu, a fall twist on the Italian classic with layers of espresso soaked ladyfingers and a creamy pumpkin mascarpone filling. Cozy, spiced, and make ahead easy.
Pumpkin Tiramisu – A Creamy Fall Twist on the Classic Dessert
I love a good tiramisu, but when fall rolls around, I want pumpkin in just about everything, dessert included. This Pumpkin Tiramisu has become my new favorite no-bake treat. It’s creamy, spiced, and just rich enough to feel special without being fussy.
The first time I made it, I told myself I’d “just taste a bite.” That was a lie. It’s the kind of dessert you keep going back to for “just one more spoonful.” Between the espresso soaked ladyfingers and that silky pumpkin mascarpone cream, it’s impossible to resist.
Perfect for Thanksgiving, fall dinner parties, or honestly, just because it’s Tuesday and you deserve something amazing.
Why You’ll Love This Pumpkin Tiramisu
- No baking required. This dessert chills in the fridge, not the oven. It’s effortless and perfect when you want something impressive without turning on the heat.
- That pumpkin cream is unreal. Smooth, lightly spiced, and velvety, it’s everything you love about fall wrapped in one creamy bite.
- Quick to assemble. You’ll have it layered and ready to chill in about 20 minutes.
- Make-ahead friendly. It gets even better after a few hours in the fridge, making it great for parties or holidays.
- Perfectly balanced flavor. Sweet, spiced, and coffee kissed with just the right amount of pumpkin.
Ingredients and Tips
- Pumpkin purée: Use pure canned pumpkin, not pumpkin pie filling.
- Mascarpone: Choose a good quality brand and let it sit at room temperature so it blends easily into the pumpkin mixture.
- Heavy cream: Keep it cold before whipping. Warm cream won’t whip properly and the filling will turn out too soft.
- Espresso or coffee: Brew it strong to balance the sweetness. Let it cool completely before dipping the ladyfingers or they’ll get soggy.
- Quick dip only. A fast one second dunk is all you need so the ladyfingers hold their texture.
- Best dish for layering: A glass or ceramic dish works best because it chills evenly and looks great for serving.
- Make it ahead: Pumpkin tiramisu tastes even better after a night in the fridge once the flavors have settled together.
In a medium bowl, whisk together the pumpkin purée, brown sugar, pumpkin pie spice, and vanilla. Add the mascarpone and beat until smooth and creamy.
In another bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the pumpkin mixture until everything is light and fluffy.
In a shallow dish, combine the cooled espresso and rum (if using). The coffee should be cool to the touch before dipping so the ladyfingers stay firm. Quickly dip each ladyfinger into the espresso mixture, just long enough to coat them.
Arrange them in a single layer in a 9×9-inch dish. Spread half of the pumpkin cream evenly over the top. Repeat with another layer of dipped ladyfingers and the remaining pumpkin cream.
Cover the dish and refrigerate for at least 4 hours, or overnight, so the flavors can blend and the layers set nicely. Before serving, dust generously with cocoa powder. For a little extra crunch, top with crushed gingersnaps or toasted pecans. Slice and serve cold.
Frequently Asked Questions
Can I make this ahead of time?
Yes, and you should. Pumpkin tiramisu actually tastes better after sitting overnight. The flavors meld together and the texture firms up perfectly.
Do I have to use rum or bourbon?
Nope! It adds warmth and depth, but you can skip it entirely or replace it with a splash of vanilla extract.
Can I use store bought whipped cream instead of making my own?
You can, but homemade whipped cream gives a better texture and flavor. If you do use store bought, make sure it’s stabilized and not overly sweet.
What if I don’t have espresso?
Strong brewed coffee works great. Just make sure it’s cooled before dipping the ladyfingers.
Can I freeze pumpkin tiramisu?
You can, but it’s best fresh. If you really need to freeze it, wrap it tightly and freeze for up to 2 months. Thaw it overnight in the fridge before serving.
Can I use homemade ladyfingers?
Absolutely. Homemade or store bought both work. The key is not soaking them too long in the coffee.
Try These Delicious Desserts Next
- The Best Tiramisu
- Strawberry Tiramisu Trifle
- Tiramisu Tres Leches Cake
- Mini Tiramisu Cheesecakes
- Custard Raisin Rolls
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pumpkin Tiramisu
Ingredients
Pumpkin Cream Layer:
- 1 cup pumpkin purée (canned pumpkin)
- ¾ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese (room temperature)
- 1 cup heavy cream (cold)
Espresso Mixture:
- 1 cup brewed espresso (or strong coffee, cooled)
- 2 tablespoons dark rum (or bourbon, optional but delicious)
Assembly:
- 24-30 ladyfinger cookies (savoiardi)
- cocoa powder (for dusting)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium bowl, whisk together the pumpkin purée, brown sugar, pumpkin pie spice, and vanilla. Add the mascarpone and beat until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the pumpkin mixture until fully combined.
- In a shallow dish, stir together the cooled espresso and rum (if using).
- Quickly dip each ladyfinger into the coffee mixture (don’t soak, just a 1-second dunk) and arrange in a single layer in a 9×9-inch dish or trifle bowl. Spread half of the pumpkin cream over the top. Repeat with a second layer of dipped ladyfingers and the remaining pumpkin cream.
- Cover and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the layers set.
- Just before serving, dust generously with cocoa powder and sprinkle with crushed gingersnaps or toasted pecans if desired. Slice and serve chilled.
Equipment
Notes
- Use pure pumpkin purée, not pumpkin pie filling. The flavor stays natural and not overly sweet.
- Let the mascarpone come to room temperature so it blends easily with the pumpkin mixture.
- Dip quickly. A fast dunk keeps the ladyfingers soft but not soggy.
- For a lighter flavor, swap the rum for vanilla extract or skip it entirely.
- Chill overnight if you can. The layers set beautifully and the flavor gets even richer by the next day.
- Dust with unsweetened cocoa powder right before serving for that classic tiramisu finish.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
