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Pumpkin Tiramisu

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This Pumpkin Tiramisu is a creamy, no-bake fall dessert that layers espresso-soaked ladyfingers with pumpkin-spiced mascarpone cream. Easy to make ahead and perfect for Thanksgiving, it’s a cozy, festive twist on the classic Italian tiramisu.

Ingredients

  • 8 oz mascarpone cheese (softened)
  • ¾ cup pumpkin purée (not pumpkin pie filling)
  • 1 cup heavy cream
  • ½ cup granulated sugar or powdered sugar
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • 1 package ladyfinger cookies (Savoiardi)
  • ¾ cup brewed espresso or strong coffee (cooled)
  • Cocoa powder (for dusting)
  • Optional: cinnamon or chocolate shavings for garnish

Instructions

  1. Whip heavy cream to stiff peaks and set aside.
  2. In a separate bowl, beat mascarpone, pumpkin purée, sugar, vanilla, and pumpkin pie spice until smooth.
  3. Gently fold in whipped cream until fully incorporated.
  4. Briefly dip ladyfingers into cooled espresso and layer them in a dish.
  5. Spread half of the pumpkin mascarpone mixture over the soaked ladyfingers.
  6. Repeat with another layer of dipped ladyfingers and remaining pumpkin cream. Smooth the top evenly.
  7. Cover and refrigerate for at least 4 hours, preferably overnight.
  8. Just before serving, dust the top with cocoa powder and add optional garnish.

Notes

  • For a boozy twist, add 1–2 tablespoons of dark rum, bourbon, or coffee liqueur to the espresso.
  • Garnish with crushed ginger snaps or chopped pecans for crunch.
  • Use whipped coconut cream and dairy-free cream cheese for a dairy-free version.
  • Substitute ladyfingers with pound cake or sponge cake if needed.
  • Chai tea or milk can replace espresso for a caffeine-free or kid-friendly version.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-tiramisu/