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Creamy Pumpkin Tiramisu (w/ Pumpkin Spice)
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Creamy Pumpkin Tiramisu (w/ Pumpkin Spice)

This exquisite egg-free tiramisu offers a seasonal twist on a classic Italian dessert. It features layers of espresso-soaked ladyfingers enveloped in a velvety, airy mixture of whipped mascarpone, spiced pumpkin puree, and heavy cream. Perfectly captured with the warmth of pumpkin spice, this no-bake treat is the ultimate sophisticated autumn dessert for any gathering.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Tiramisu
Cuisine: Italian Fusion
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 24 ladyfinger cookies
  • 16 oz mascarpone cheese, room temperature
  • 1 cup pure pumpkin puree
  • 1.5 cups heavy cream, chilled
  • 0.5 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1.5 cups strong espresso, cooled
  • 1 tsp vanilla extract

Method
 

  1. Brew the espresso and pour into a wide shallow bowl; let it cool completely.
  2. In a large bowl, whisk the mascarpone cheese, sugar, and vanilla extract until smooth.
  3. Gently fold the pumpkin puree and pumpkin pie spice into the mascarpone mixture.
  4. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  5. Fold the whipped cream into the pumpkin-mascarpone mixture until smooth and combined.
  6. Quickly dip each ladyfinger into the cooled espresso and layer them at the bottom of a rectangular dish.
  7. Spread half of the pumpkin cream mixture over the ladyfingers.
  8. Repeat the process with a second layer of soaked ladyfingers and the remaining pumpkin cream.
  9. Refrigerate for at least 4 hours to set before serving.

Notes

Ensure ladyfingers are dipped quickly so they remain firm and do not get mushy. For best results, chill the bowl used for whipping the cream to ensure maximum volume. Store in the refrigerator for up to 3 days.