Simple pumpkin tiramisu that will become your favorite fall no bake dessert! Espresso-soaked ladyfingers in a delicious pumpkin flavored cream.
Check out our other delicious desserts, such as our Skillet Cookie or our Fruit Dip!
PUMPKIN TIRAMISU
This delicious pumpkin tiramisu recipe is full of fall flavors! The cream for this easy no-bake tiramisu is made with pumpkin puree and pumpkin pie spice, so delicious. If you are a pumpkin season lover, then this dessert is sure to become your go-to during the fall season.
WHAT YOU NEED-
- Ladyfingers– You can use your favorite brand of ladyfingers. You can find them at almost all grocery stores. You can also substitute ladyfingers for pound cake, sponge cake, or even vanilla wafers.
- Espresso-Strong coffee, espresso, or instant coffee can be used. You can adjust the level of coffee strength based on your coffee strength likeness.
- Pumpkin– This recipe calls for canned or fresh pumpkin puree. Make sure you don’t use pumpkin pie filling, there is a large difference.
- Mascarpone Cheese– The key to the cream in a classic tiramisu is using mascarpone cheese. Mascarpone cheese is like cream cheese but has a mildly sweeter taste. If you cannot find it at the store, you can substitute it for cream cheese.
- Cream– Use fresh heavy whipping cream to ensure that it whips properly.
- Sugar– To sweeten the cream, you want to use powdered sugar.
- Pumpkin Spice– For additional pumpkin flavors, add pumpkin pie spice seasoning!
- Vanilla– Vanilla extract is added to enhance flavors.
HOW TO MAKE TIRAMISU WITH PUMPKIN
This no bake dessert comes together so effortlessly!
- With a mixer, mix the heavy whipping cream on high until it becomes whipped and fluffy.
- In a separate bowl, mix the mascarpone cheese until creamy. Add in the pumpkin, powdered sugar, pumpkin spice, and vanilla and mix again to combine.
- Gently fold in the whipped cream to fully combine.
- In a casserole dish spread a light amount of pumpkin cream on the bottom.
- Combine the espresso or strong coffee with the liquor in a bowl.
- Dip the ladyfingers into the coffee fully covering and quickly removing it from the coffee. (Do not over soak to avoid overly soggy ladyfingers.)
- Line the bottom of the dish with soaked ladyfingers. Top with a layer of pumpkin cream.
- Repeat with one more layer. Sprinkle it with cinnamon or pumpkin pie spice.
- Chill in the fridge for at least 4 hours or overnight.
- Slice and serve.
| A classic tiramisu involves coffee liquor; it enhances the flavors of the coffee. You can level up the flavors and ad liquor such as Kahula coffee liqueur or even pumpkin flavored coffee liquor! |
STORING & MAKING AHEAD
This easy tiramisu recipe is great to make ahead of time! They say if you make it ahead of time, it tastes better.
- Fridge– You can store it in the fridge for up to 2-3 days when covered. To enjoy: Serve chilled with a cup of pumpkin spice latte!
- Freezer– This tiramisu is perfect for freezing! Cover and wrap tightly to avoid freezer burn and freeze for up to 3 months. To enjoy: Thaw overnight, sprinkle with cinnamon and serve.
PUMPKIN SEASON IN FULL SWING
Bring in the pumpkin season with all the classic pumpkin recipes!
- Pumpkin Spice Latte
- Chocolate Chip Cookies with Pumpkin
- Pumpkin Sauce
- Brownies with Pumpkin Swirl
- Pumpkin Waffles
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No Bake Pumpkin Tiramisu
This easy no bake pumpkin tiramisu recipe is the perfect dessert for the fall season! Coffee-soaked lady fingers in a sweet pumpkin cream.
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Servings 6 servings
Ingredients
- 7 oz lady fingers
Strong Coffee-
- 1/4 cup instant coffee
- 1 cup boiling water
Pumpkin Cream-
- 8 oz mascarpone cream
- 1/2 cup heavy whipping cream whipped
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp pumpkin spice seasoning
- ½ tsp vanilla extract
Instructions
- Mix the heavy whipping cream with a mixer on high until it becomes whipped and fluffy. Add in the fridge while preparing the rest of the cream.
- In a separate bowl, mix the mascarpone cheese until creamy. Add in the pumpkin puree, powdered sugar, pumpkin spice, and vanilla and mix again to combine.
- Gently fold in the whipped cream until fully combined.
- In a separate bowl, combine boiling water and instant coffee. Be sure to allow the strong coffee to cool a little bit.
- In a small casserole dish(we use a 7.5x6inch casserole dish)* spread a light amount of pumpkin cream on the bottom.
- Dip the ladyfingers into the strong coffee and quickly remove. Make sure to full soak them, just do not over soak to avoid overly soggy ladyfingers.
- Add the dredged ladyfingers to the dish, lining the entire bottom of the dish.
- Top with a layer of cream, leaving some for the topping.
- Repeat by another layer of soaked ladyfingers. Top with a final layer of pumpkin cream.
- Sprinkle with cinnamon and pumpkin pie spice.
- Cover and refrigerate to chill for at least 4 hours or overnight.
- Slice and serve.
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