Pumpkin Tiramisu

Easy Fall Tiramisu in 20 Minutes Hands-On, No-Bake, Make-Ahead Dessert

Creamy pumpkin-spice layers, coffee-kissed ladyfingers, and a cloud-soft mascarpone filling that slices clean and chills like a dream.

Why You’ll Love It

• Cozy fall twist on a classic: All the tiramisu texture you love with silky pumpkin custard vibes for Fall Tiramisu fans.
• No-bake, make-ahead: 20 minutes hands-on; the fridge does the rest—perfect for stress-free hosting and Best Pumpkin Desserts searches.
• Flexible flavor base: Coffee, chai, or pumpkin-spice syrup—map it to Pumpkin Chai Tiramisu or Pumpkin Trifle Desserts.
• Crowd-pleasing layers: Not too sweet, ultra-creamy, stacked like a Pumpkin Lasagna Dessert so every slice looks bakery-level.
• Easy to scale: Build in an 8×8, 9×9, or parfait cups for Pumpkin Cheesecake Trifle energy.
• Pantry-friendly: Canned pumpkin + store-bought ladyfingers mean reliable results and speed.

Ingredients (notes only)

Mascarpone layer

• Mascarpone cheese: Classic tiramisu texture—keep cold so it stays thick.
• Heavy cream: Whip to soft peaks for lift; prevents a runny slice.
• Powdered sugar + vanilla: Smooth sweetness; dissolves cleanly.
• Pumpkin purée: Use 100% pumpkin (not pie filling) for Pumpkin Pudding Recipes richness.
• Pumpkin pie spice + pinch of salt: Warmth and balance.

Soak & build

• Ladyfingers (savoiardi): Crisp style holds shape after soaking.
• Espresso or strong coffee: Barely warm, lightly sweetened; add a splash of dark rum or Kahlúa if desired.
• Optional chai soak: Brewed strong chai + 1–2 tsp brown sugar for Pumpkin Chai Tiramisu.
• Cocoa powder: Unsweetened, for dusting.
• Optional garnishes: Shaved dark chocolate, crushed gingersnaps, toasted pecans.

Helpful internal links for readers
Warm up your fall menu with Pumpkin Shaped Baked Brie, bake a cozy breakfast with Pumpkin Chocolate Chip Muffins, and add a lighter dessert to the table with Crustless Pumpkin Pie.

Step-by-Step Instructions

1. Whip the cream: In a chilled bowl, beat heavy cream to soft peaks; set aside.
2. Make pumpkin mascarpone: In another bowl, whisk mascarpone, pumpkin purée, powdered sugar, vanilla, pumpkin spice, and a pinch of salt until smooth. Gently fold in whipped cream until just combined.
3. Mix the soak: Combine espresso (or chai) with sugar to taste; cool to lukewarm. Add rum or Kahlúa if using.
4. Layer 1: Briefly dip ladyfingers—1–2 seconds per side—then line an 8×8 or 9×9 pan. Do not oversoak.
5. Spread filling: Spoon half the pumpkin mascarpone over ladyfingers; level.
6. Layer 2: Repeat with dipped ladyfingers and remaining filling; smooth top.
7. Chill to set: Cover and refrigerate at least 4 hours (12 hours for cleanest slices).
8. Finish & serve: Dust generously with cocoa just before serving; garnish with chocolate shavings or gingersnap crumbs.

Pro Tips

• Cool the soak: Warm coffee melts the cream—let it cool for tidy layers.
• Minimal dipping: Count “one, two” per side; soggy fingers lead to slumping slices.
• Fold, don’t whip: Over-mixing deflates the cream; stop as soon as streaks disappear.
• Clean cuts: Chill overnight and wipe the knife between slices for sharp edges.
• Flavor control: Start with less spice; taste, then add a pinch if you want more warmth.

Variations

• Pumpkin Chai Tiramisu: Use strong chai for the soak; add ¼ tsp extra cinnamon and a pinch of cardamom to the filling.
• Gingersnap Crunch: Swap half the ladyfingers for crisp gingersnaps for Pumpkin Trifle Desserts flair.
• Maple Pecan: Drizzle layers with 2–3 Tbsp maple syrup and sprinkle toasted pecans.
• Parfait Cups: Layer crumbs + filling in glasses for single-serve Pumpkin Pudding Recipes vibes.
• Cheesecake Hybrid: Blend 4 oz softened cream cheese into the mascarpone for tangy Pumpkin Cheesecake Trifle notes.

How to Serve

Slice cold with a heavy dusting of cocoa; add a dollop of barely sweetened whipped cream and shaved dark chocolate. Pairs beautifully with hot coffee, chai, or a small pour of espresso.

Make Ahead & Storage

• Make ahead: Assemble up to 24 hours before serving.
• Fridge: Cover and refrigerate up to 3 days.
• Freeze: Freeze tightly wrapped (without cocoa dusting) up to 1 month; thaw overnight in the fridge, dust and serve.
• Leftovers: Cocoa fades—re-dust right before serving.

FAQs

Can I use pumpkin pie filling?
Use pure pumpkin purée; pie filling is sweetened and spiced and will over-sweeten the dessert.

What if I can’t find mascarpone?
Use brick cream cheese softened to room temp; beat until ultra-smooth, then continue as written (flavor will be tangier).

Do I need eggs?
No. This version is egg-free, relying on whipped cream + mascarpone for custard-like texture.

Can I skip alcohol?
Yes. Use coffee or chai only; add ½ tsp vanilla to the soak for roundness.

How do I prevent watery tiramisu?
Don’t oversoak; keep the filling thick and chill at least 4 hours.

Simple Nutrition Table (estimate, per 1/9 of 9×9 pan)

Calories: ~420 • Carbs: 40g • Protein: 6g • Fat: 26g • Fiber: 2g • Sodium: 160mg
Nutrition is an estimate and will vary by brands and portion size.