Creamy Pumpkin Tiramisu
This creamy pumpkin tiramisu layers espresso-soaked ladyfingers with a fluffy pumpkin mascarpone cream—rich, spiced, and perfect for autumn gatherings or cozy nights in.
Equipment
- Mixing Bowls
- Hand mixer
- 8x8-inch dish or trifle bowl
- Spatula
- Sifter
Ingredients
Pumpkin Mascarpone Cream
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup mascarpone cheese room temperature
- 1 cup heavy cream cold, for whipping
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp pumpkin pie spice optional
Assembly & Others
- 1 to 1 1/2 cups cooled
- 24 ladyfingers about 24–30 depending on dish size
- cocoa powder or ground cinnamon for dusting
Instructions
- Make the pumpkin mascarpone cream: In a bowl, beat mascarpone, pumpkin puree, sugar, vanilla, cinnamon, nutmeg, and pumpkin pie spice until smooth. In a separate bowl, whip the heavy cream to soft peaks, then gently fold the whipped cream into the pumpkin-mascarpone mixture until light and fluffy.
- Prepare the espresso dip: Pour the cooled espresso or strong coffee into a shallow bowl. Quickly dip each ladyfinger for a second or two—just enough to soften but not soak—so they hold their shape in the layers.
- Layer the tiramisu: Arrange a single layer of dipped ladyfingers in the bottom of an 8x8-inch dish. Spread half of the pumpkin mascarpone cream over the ladyfingers in an even layer.
- Repeat the layers: Add another layer of dipped ladyfingers and spread the remaining pumpkin mascarpone cream on top, smoothing with a spatula for an even surface.
- Smooth and chill: Cover the dish and refrigerate for at least 4 hours or overnight for the best texture. Chilling allows the flavors to meld and the layers to set into a creamy, scoopable dessert.
- Dust and serve: Just before serving, dust the top with cocoa powder or a light sprinkle of cinnamon. Scoop into bowls or slice like a layered dessert and enjoy the creamy fall flavors.