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Decadent Pumpkin Tiramisu Recipe That Will Steal Your Fall Heart

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Learn how to make delicious Pumpkin Tiramisu. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 8 ounces mascarpone cheese, softened
  • 1 cup heavy cream
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup strong brewed espresso or coffee, cooled
  • 3 tablespoons coffee liqueur (optional, can substitute with extra coffee)
  • 24 ladyfinger cookies (savoiardi)
  • Cocoa powder, for dusting
  • Pinch of salt

Substitution suggestions: If you can’t find mascarpone, cream cheese mixed with a little heavy cream works in a pinch, though the texture will be slightly different. For a dairy-free version, try coconut cream and a vegan cream cheese alternative. And if espresso isn’t your thing, strong black tea can add a lovely twist.

Instructions

  1. In a medium bowl, whisk together the pumpkin puree, 1/2 cup of the sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, and a pinch of salt until smooth. This spice blend is the heart of the dessert, so take a moment to inhale that warm aroma — it’s like a hug from the mountains.
  2. In a separate large bowl, beat the mascarpone cheese until creamy and smooth. If you remember those flour-dusted aprons and the slow rhythm of Mama Lu’s kitchen, you’ll understand why this step is all about patience and love.
  3. In another chilled bowl, whip the heavy cream with the remaining 1/4 cup sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture, then fold in the pumpkin-spice mixture until everything is beautifully combined and fluffy.
  4. Combine the cooled espresso and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture — no more than one second per side to avoid sogginess. Lay them in a single layer at the bottom of your serving dish. This soaking step reminds me of how Mama Lu would never rush anything; timing was everything.
  5. Spread half of the pumpkin mascarpone mixture over the soaked ladyfingers, smoothing gently with a spatula.
  6. Add another layer of dipped ladyfingers on top, then cover with the remaining pumpkin mascarpone mixture.
  7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This resting period lets the flavors marry — like a good story told over and over on a porch swing.
  8. Just before serving, dust the top generously with cocoa powder. If you want to add a little extra charm, sprinkle some toasted pecans or a few fresh cranberries for a pop of color and crunch.

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