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
Scale
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
