If the leaves are turning golden and your craving for cozy desserts is peaking, Pumpkin Pie Tiramisu is about to become your new autumn obsession. Picture this: creamy layers of pumpkin-spiced mascarpone, airy whipped cream, coffee-soaked ladyfingers, and a dusting of cocoa bringing together the best of pumpkin pie and classic tiramisu—no oven required. Whether you’re gathering for Friendsgiving or just want to treat yourself on a chilly evening, this decadent yet simple dessert will impress everyone and leave them scraping their plates for the very last bite of Pumpkin Pie Tiramisu.
Ingredients You’ll Need
This list is refreshingly short, but each ingredient plays a starring role in the taste, texture, or color of your Pumpkin Pie Tiramisu. With simple items and a few clever touches, you’ll have everything you need for pure pumpkin dessert perfection.
- Heavy whipping cream: Adds cloud-like volume and richness to the creamy layers.
- Mascarpone cheese (room temperature): The Italian classic that’s the backbone of tiramisu, bringing a luscious, tangy base.
- Pumpkin puree: The earthy sweetness and vibrant orange that makes this dessert so autumnal and inviting.
- Granulated sugar: Just the right touch to highlight each flavor without overwhelming the pumpkin or coffee.
- Pumpkin pie spice: Warm notes of cinnamon, ginger, nutmeg, and cloves—the heart and soul of any pumpkin pie dessert.
- Vanilla extract: Deepens the overall flavor and brings a beautiful, sweet aroma.
- Brewed espresso or strong coffee (cooled): Offers authentic tiramisu flavor with a gentle caffeine kick, soaking into the ladyfingers perfectly.
- Coffee liqueur (optional): For a little grown-up luxury and extra depth—simply skip for a non-alcoholic version.
- Ladyfinger cookies (savoiardi): These classic Italian cookies soak up coffee and layer beautifully—crucial for the texture of Pumpkin Pie Tiramisu.
- Cocoa powder (for dusting): A finishing touch for authentic flavor and an eye-catching, dramatic top.
- Crushed gingersnap cookies or chopped pecans (optional): Adds crunch and festive flavor, making every bite memorable.
How to Make Pumpkin Pie Tiramisu
Step 1: Whip the Cream
Start by pouring your heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer, whip it until stiff peaks form—this usually takes about 3–4 minutes. The texture you’re aiming for is thick and fluffy, holding its shape when you lift out the beaters. This airy whipped cream is the secret to a light and dreamy filling that sets Pumpkin Pie Tiramisu apart from your average no-bake dessert.
Step 2: Blend the Pumpkin Mascarpone Mixture
In a separate bowl, add the mascarpone cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract. Whisk everything until the mixture looks smooth and well-blended, with no lumps or streaks. The pumpkin brings both gorgeous color and unmistakable flavor, while the pumpkin pie spice infuses your tiramisu with those unmistakable autumn bakery notes.
Step 3: Combine and Fold
Now, gently fold the whipped cream into the pumpkin-mascarpone mixture. Use a spatula and take your time—folding, not stirring, keeps the filling light and airy. Once it’s uniformly creamy and orange-hued, resist the urge to taste-test too much (but if you sneak a spoonful, I won’t tell!).
Step 4: Dip and Layer Ladyfingers
Pour your cooled espresso or strong coffee into a shallow dish, and add the coffee liqueur if you’re using it. Working one at a time, quickly dip each ladyfinger into the coffee—just a second or two is enough. Oversoaking will make them soggy, and you want them to retain a little bite. Arrange half the dipped ladyfingers in a single layer to cover the base of an 8×8-inch dish.
Step 5: Build the Pumpkin Pie Tiramisu Layers
Spread half of the pumpkin-mascarpone mixture over your first layer of ladyfingers and smooth it out with a spatula. Repeat the dipping and layering: another layer of coffee-soaked ladyfingers, then the rest of the rich, pumpkin cream. Smooth the top until you have an even canvas ready for its final flourish.
Step 6: Chill and Finish
Cover the dish with plastic wrap and let the Pumpkin Pie Tiramisu chill in the refrigerator for at least 6 hours, or ideally overnight. This step is where all the flavors mingle and the dessert sets to that irresistible, sliceable texture. When you’re ready to serve, dust the top generously with cocoa powder and, if you like, shower some crushed gingersnaps or chopped pecans for crunch and a stylish finish.
How to Serve Pumpkin Pie Tiramisu
Garnishes
A generous dusting of cocoa powder captures the classic tiramisu feel, while crushed gingersnaps or chopped pecans add the perfect festive twist and crunch. For a touch of elegance, try finishing with delicate chocolate curls, or even a dollop of whipped cream with a sprinkle of extra pumpkin pie spice.
Side Dishes
Pumpkin Pie Tiramisu is a showstopper on its own, but pairing with a cup of rich espresso or spiced chai latte brings out its comforting autumn flavors even more. If you’re serving this as part of a bigger spread, a simple platter of caramel apples or roasted pears makes a lovely accompaniment that won’t compete with your dessert’s flavor.
Creative Ways to Present
To impress, try assembling Pumpkin Pie Tiramisu in individual glasses or jars for a fun, portable twist—perfect for dinner parties or picnics. You can also use a trifle bowl for a dramatic, crowd-pleasing presentation that shows off those beautiful layers. Mini martini glasses or ramekins work wonders for an elegant dessert flight.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Pie Tiramisu keeps beautifully in the refrigerator for 3–4 days, tightly covered. The flavors actually deepen as it sits, making each slice even more decadent after a day or two. Just be sure to keep it chilled, and add any garnishes right before serving to maintain their crunch.
Freezing
Want to get a jump on holiday prep? You can freeze Pumpkin Pie Tiramisu before garnishing! Wrap the entire dish tightly in plastic wrap and foil, then freeze for up to a month. Thaw it overnight in the refrigerator before serving, and add cocoa powder and other toppings once it’s completely thawed for maximum freshness.
Reheating
No reheating is needed for Pumpkin Pie Tiramisu—this dessert is best served chilled for that classic creamy texture. If it’s been in the freezer, let it thaw slowly in the fridge until soft enough to slice. Never microwave it, as the filling can separate and lose its silky smoothness.
FAQs
Can I make Pumpkin Pie Tiramisu without coffee liqueur?
Absolutely! Just leave out the coffee liqueur and use only cooled espresso or strong coffee. You’ll still have all the rich flavor without any alcohol, making it perfect for family gatherings or anyone avoiding spirits.
Can I use homemade pumpkin puree instead of canned?
Definitely. Homemade pumpkin puree works beautifully—just make sure it’s very smooth and not too watery, so the filling stays thick and luscious when layered.
What’s the best way to avoid soggy ladyfingers?
Dip each ladyfinger quickly (about 1–2 seconds) in the coffee mixture, so they soak up just enough liquid without turning mushy. Place them directly into the dish right after dipping to prevent over-softening.
Can I assemble Pumpkin Pie Tiramisu a day ahead?
This dessert is actually at its best when made in advance! A full night in the refrigerator gives the layers time to set and the flavors to meld deliciously—one less thing to do on the big day.
Is there a dairy-free version of this recipe?
Yes! Switch out the heavy cream and mascarpone for your favorite non-dairy whipped topping and vegan cream cheese, and make sure your ladyfingers are dairy-free. The taste is still rich and satisfying, so everyone can enjoy a bite of Pumpkin Pie Tiramisu.
Final Thoughts
I hope you’re as excited as I am to bring a slice of autumn joy to your table with Pumpkin Pie Tiramisu. With its creamy layers, cozy pumpkin spice, and irresistible ease, this dessert is destined to steal the show at any gathering. Don’t wait for a special occasion—treat yourself and your loved ones to a little seasonal magic!
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Pumpkin Pie Tiramisu Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 9 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American, Italian
- Diet: Vegetarian
Description
Indulge in the delightful fusion of classic pumpkin pie flavors with the creamy elegance of tiramisu in this Pumpkin Pie Tiramisu recipe. Layers of espresso-soaked ladyfinger cookies and a luscious pumpkin mascarpone cream create a perfect fall dessert that’s easy to make and even easier to enjoy.
Ingredients
For the Cream:
- 1 cup heavy whipping cream
- 8 oz mascarpone cheese (room temperature)
- 1/2 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
For Assembly:
- 1 cup brewed espresso or strong coffee (cooled)
- 2 tablespoons coffee liqueur (optional)
- 24 ladyfinger cookies (savoiardi)
- Cocoa powder (for dusting)
- Crushed gingersnap cookies or chopped pecans (optional for garnish)
Instructions
- Prepare the Cream: Whip the heavy cream until stiff peaks form. In another bowl, whisk together mascarpone cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract until smooth. Gently fold in the whipped cream.
- Assemble the Tiramisu: Dip ladyfingers in cooled espresso (mixed with coffee liqueur if using) and layer them in a dish. Spread pumpkin mascarpone mixture over the ladyfingers. Repeat layering. Chill for at least 6 hours.
- Serve: Dust with cocoa powder and garnish with gingersnaps or pecans before serving.
Notes
- For a non-alcoholic version, omit the coffee liqueur.
- Avoid oversoaking the ladyfingers to prevent a soggy texture.
- Best made a day in advance for optimal flavor.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18g
- Sodium: 110mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
