Okay, amiga! Buckle up because I’m about to drop a flavor bomb on you: Pumpkin Tiramisu! I’m talking about a dessert that’s so ridiculously good, it’ll make you question everything you thought you knew about fall flavors. Seriously, forget the basic pumpkin spice latte – this is next-level stuff. I first crafted it one blustery fall afternoon, inspired by both my love of classic Italian desserts and the bounty of pumpkins at my local farmer’s market.
The goal? To create a dessert that would be both comforting and completely unforgettable. The early versions were a disaster – think soggy ladyfingers and a curdled mascarpone mess. But then, BOOM! I tweaked the ratios, infused the cream with the perfect blend of spices, and finally landed on a Pumpkin Tiramisu that was pure magic. I knew I’d nailed it when my neighbor, a notoriously picky eater, licked his plate clean and begged for the recipe. That’s when I knew I had something special, something that embodies everything Cuba Queen is about: bold flavors, unapologetic indulgence, and a whole lotta love! Get ready to dive into the Pumpkin Tiramisu recipe that’s about to become your new fall obsession!
INGREDIENTS YOU NEED FOR THIS:
This Pumpkin Tiramisu ingredient list is SHORT but mighty! We’re talking flavor powerhouses here, so don’t skimp on quality.
- 1 (12 ounce) package ladyfingers: The foundation of our tiramisu! Look for the crisp, dry kind, not the soft spongy ones.
- 1 ½ cups strong brewed coffee, cooled: This is CRUCIAL. It needs to be strong to stand up to the richness of the cream.
- ¼ cup coffee liqueur (like Kahlúa): Adds a delicious depth of flavor. You can substitute with more strong coffee if you prefer!
- 1 (15 ounce) can pumpkin puree: Make sure it’s PURE pumpkin, not pumpkin pie filling (that’s a whole different ballgame).
- 8 ounces mascarpone cheese, softened: This is the star of the creamy layer! Make sure it’s at room temperature for a smooth texture.
- 1 cup heavy cream: For that luxurious, billowy goodness.
- ¾ cup granulated sugar: Sweetness is key, but we’re not going overboard.
- 2 teaspoons pumpkin pie spice: Hello, fall flavors! Feel free to adjust to your liking.
- 1 teaspoon vanilla extract: A touch of vanilla enhances all the other flavors.
- Cocoa powder, for dusting: The perfect finishing touch!
The secret to epic Pumpkin Tiramisu is using high-quality mascarpone. Seriously, splurge on this one ingredient – trust me, you will taste the difference. I usually find the best mascarpone for this Pumpkin Tiramisu at my local Italian deli. They always have the good stuff, and it makes a huge difference in the final result. For a flavor-boosting modification, try adding a pinch of sea salt to the pumpkin mixture. It really brings out the sweetness and balances the flavors perfectly. Also, to save time, brew the coffee the night before and store it in the fridge. This way, it’s ready to go when you need it. If your kids love this, they’ll go crazy for these pumpkin chocolate chip muffins.
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, it’s time to get down to business! Here’s how to create this masterpiece. Don’t stress – your Pumpkin Tiramisu is going to be incredible, I promise!
- Prepare the Coffee Mixture: In a shallow dish, combine the cooled coffee and coffee liqueur (if using). Set aside. Pro tip: Use a dish that’s wide enough to easily dip the ladyfingers. I like to use a pie plate for this.
- Whip the Mascarpone Mixture: In a large bowl, beat the mascarpone cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract until smooth and creamy. Make sure there are no lumps!
- Whip the Cream: In a separate bowl, beat the heavy cream until stiff peaks form. This is where you get that light and airy texture. Be careful not to overwhip!
- Combine the Mixtures: Gently fold the whipped cream into the mascarpone mixture. This is where the magic happens! Be gentle so you don’t deflate the cream. Your Pumpkin Tiramisu filling is going to be so delicious!
- Dip the Ladyfingers: Quickly dip each ladyfinger into the coffee mixture. Don’t soak them! You just want them lightly moistened. Too much coffee, and they’ll get soggy.
- Assemble the Tiramisu: In a 9×13 inch dish (or individual serving dishes), arrange a layer of coffee-soaked ladyfingers.
- Add a Layer of Cream: Spread half of the pumpkin cream mixture over the ladyfingers.
- Repeat: Add another layer of coffee-soaked ladyfingers, followed by the remaining pumpkin cream mixture.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together beautifully. In my kitchen, this Pumpkin Tiramisu takes exactly 6 hours to chill to perfection, but overnight is always best.
- Dust and Serve: Before serving, dust the top with cocoa powder. This adds a beautiful visual contrast and a touch of bitterness that complements the sweetness. Your Pumpkin Tiramisu should look irresistible and smell like fall in a dish!
Here’s where most people mess up their Pumpkin Tiramisu – but not you! It is so important not to over soak the ladyfingers. Otherwise, you will end up with a soggy mess, and nobody wants that. Also, while your Pumpkin Tiramisu is working its magic in the fridge, grab your camera – this is Instagram gold! I promise your followers will love seeing this masterpiece! Need a quick fix for those intense cravings? Consider whipping up this Pumpkin Tiramisu {easy no bake tiramisu recipe}- The Busy Baker – it’s a total lifesaver.
PRESENTATION:
Presentation is everything, my friend! This Pumpkin Tiramisu deserves to be shown off in all its glory.
For maximum impact, serve this Pumpkin Tiramisu in clear glass dishes or a trifle bowl. This allows you to see all the beautiful layers. It’s visually stunning! Pair this with a bold coffee or a spiced rum cocktail. The flavors complement each other perfectly. This absolutely slays at dinner parties!
People absolutely lose their minds when I serve this Pumpkin Tiramisu at Thanksgiving or any fall gathering. It’s always the first dessert to disappear. For an Instagram-worthy plating technique, try using a stencil to create a pumpkin design with the cocoa powder. It adds a touch of whimsy and makes it even more special. I’ve even seen it served in mason jars, which makes individual servings look super cool. If you have any leftovers (doubtful!), try layering them in a parfait glass with crumbled gingersnaps. It’s a delicious and easy way to transform them. I once made a batch of Pumpkin Spice Tiramisu Recipe (No-Bake) | The Kitchn for a friend, and it was a total hit! For more sanity-saving dinner ideas, check out this easy no bake dessert.
For a seasonal variation, try adding a layer of cranberry sauce between the ladyfingers and the cream. It adds a tartness that balances the sweetness beautifully. This would also be great with some orange zest. These fall spices would pair well with our delicious pumpkin-spice-donuts.
FAQS:
Got questions? I’ve got answers! Here are some common cooking challenges and how to conquer them.
Q: Can I make this Pumpkin Tiramisu ahead of time?
A: Absolutely! In fact, it’s even better when made ahead of time. The flavors meld together beautifully as it chills. I recommend making it a day in advance for the best results.
Q: Can I make this Pumpkin Tiramisu spicier?
A: You bet! Add a pinch of cayenne pepper to the pumpkin mixture for a little kick. Or, use a spicier coffee liqueur. Start with a small amount and taste as you go!
Q: What if I don’t have coffee liqueur?
A: No problem! Just substitute with more strong brewed coffee. You can also add a teaspoon of rum extract for a similar flavor.
Q: Can I use a different type of cookie instead of ladyfingers?
A: While ladyfingers are traditional, you can experiment with other cookies. Biscotti or gingersnaps would be delicious alternatives. Just be sure to adjust the dipping time accordingly.
Q: How do I know when my Pumpkin Tiramisu is perfectly done?
A: The tiramisu is ready when the ladyfingers have softened and the cream has set. It should be firm enough to hold its shape when you cut into it. Usually, about 6 hours in the fridge should do the trick.
Q: Can I freeze Pumpkin Tiramisu?
A: I don’t recommend freezing it, as the texture of the cream can change. It’s best enjoyed fresh!
Q: What if my mascarpone cheese is lumpy?
A: Make sure your mascarpone is at room temperature before beating it. If it’s still lumpy, try using an immersion blender to smooth it out. Community feedback has been great! Many have told me it is the perfect fall dessert. If you’re looking to try an easy fall tiramisu, this one is for you!
CONCLUSION:
This Pumpkin Tiramisu represents everything Cuba Queen stands for: bold flavors, unapologetic indulgence, and a whole lotta love! It’s a celebration in every bite, a reminder that life is too short for boring desserts.
Here are my Pumpkin Tiramisu Power Tips:
- Don’t oversoak the ladyfingers! Soggy ladyfingers = sad tiramisu.
- Use high-quality mascarpone! It makes a world of difference.
- Chill, chill, chill! Patience is key for the flavors to meld together.
Here are a few Pumpkin Tiramisu variations I’ve created and loved:
- Cranberry Pumpkin Tiramisu: A layer of cranberry sauce adds a tart and festive twist.
- Spiced Rum Pumpkin Tiramisu: Use spiced rum instead of coffee liqueur for a warming kick.
- Chocolate Pumpkin Tiramisu: Add a layer of chocolate ganache for extra indulgence.
The Spiced Rum version always gets the biggest reactions – people go crazy for that extra hint of warmth! I’m confident that if you follow my recipe, you will create a Pumpkin Tiramisu that will wow your friends and family! This recipe also reminds me of our delicious pumpkin-french-toast.
Make this Pumpkin Tiramisu your signature dish! I dare you to try this no bake pumpkin tiramisu! Share your results with me – I want to see your masterpieces! Go out there and create some Pumpkin Tiramisu memories! Your fall will never be the same after you try this Pumpkin Tiramisu!
Pumpkin Tiramisu
This Pumpkin Tiramisu is a delightful fall twist on the classic Italian dessert. Creamy mascarpone filling is layered with coffee-soaked ladyfingers and a rich pumpkin spice mixture for a decadent treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Ingredients
Scale
- 1 (12 ounce) package ladyfingers
- 1 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur (optional)
- 1 (15 ounce) can pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 (8 ounce) container mascarpone cheese, softened
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Cocoa powder, for dusting
Instructions
- In a shallow dish, combine cooled coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer in the bottom of a 9×13 inch baking dish.
- In a medium bowl, whisk together pumpkin puree, granulated sugar, pumpkin pie spice, and salt until well combined.
- In a separate bowl, beat mascarpone cheese with an electric mixer until smooth. Gradually add heavy cream and powdered sugar and continue beating until stiff peaks form.
- Gently fold the pumpkin mixture into the mascarpone mixture until just combined.
- Spread half of the pumpkin cream mixture over the ladyfingers. Top with another layer of coffee-soaked ladyfingers.
- Spread the remaining pumpkin cream mixture over the ladyfingers.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, dust generously with cocoa powder.
Notes
For an extra festive touch, garnish with chopped pecans or a drizzle of caramel sauce before serving.