Pumpkin Tiramisu Cups are a luscious dessert with a creamy pumpkin mousse. Our tiramisu is full of creamy mascarpone cheese filling made in individual serving portions.
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Why you'll love this recipe
- It is a fun and festive dessert that is easy and so elegant.
- Easy preparation, make the tiramisu ahead of time.
Ingredient List
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Mascarpone Cream
- heavy cream: do not use low-fat or half-and-half. The heavy cream will make this so creamy.
- mascarpone cheese: adds a velvety texture to the cream.
- pumpkin puree
- pumpkin pie spice
- vanilla extract
Pumpkin Whipped Cream
- heavy cream
- pure maple syrup
- pumpkin pie spice
- light brown sugar
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
How to make Mascarpone Cream
- Combine the ingredients for the mascarpone. In a large mixing bowl (or the bowl of a stand mixer ), combine all ingredients. Using a hand mixer, beat on low speed and gradually work up to medium speed (if you go straight to medium speed, you’ll have a mess to clean up).
- Beat on medium speed until the pumpkin and mascarpone are fully combined and the mixture is light and fluffy about 3 minutes.
How to make Pumpkin Whipped Cream
- In a large bowl (or the bowl of a stand mixer) add the pumpkin whipped cream ingredients. Use a hand mixer or stand mixer to beat ingredients together
- Step 2: Beat at medium speed the whipped cream can hold a stiff peak— about 3 minutes. Set aside.
Assemble Pumpkin Tiramisu
- In a small mixing bowl combine espresso and spiced rum to make a coffee mixture.
- Dip a ladyfinger into the coffee mixture and place it in the bottom of a ramekin. Repeat the steps using as many ladyfingers as needed to cover the ramekin bottom. The ladyfingers can be broken in half.
- Cover the ladyfingers with some pumpkin mousse. Smooth the top to ensure an even layer.
- Cover the pumpkin mousse with pumpkin whipped cream. Smooth the top again to ensure an even layer.
- Add the cocoa powder and pumpkin pie spice to a sifter. Sprinkle over the top of the tiramisu in an even layer.
- Optional garnish, chocolate shavings can be added to the top layer.
- Refrigerate for at least 2 hours before serving.
Make ahead, storage, and freezer tips
Storage - This is a great make-ahead recipe that can be prepared the evening before eating. Wrap carefully in plastic wrap.
Tip: Spray the plastic wrap with non-stick baking spray to help prevent it from sticking to the whipped cream and cocoa.
Leftovers can be stored, covered with plastic wrap, or in an airtight container for about 2 days.
Freezer: We do not recommend freezing tiramisu. The cream and ladyfingers are not freezer-friendly. The cream can break when defrosting, becoming watery. Ladyfingers will get mushy when defrosted.
Eileen's Tips for Success
- This is a splurge dessert, for the best results, use heavy cream, no substitutes, please.
Frequently Asked Questions
A traditional tiramisu is a classic Italian dessert. The dessert usually has a few layers of ladyfinger, espresso or strong coffee, Marsala wine, and a mascarpone cream mixture.
We have taken the recipe and made a tasty twist by using pumpkin puree for a delicious recipe.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Alcohol: Feel free to use only espresso. A bit of apple cider or a non-alcohol pumpkin cider would be delicious options.
- Spiced Rum: Amaretto
- Marscapone Cheese: While Marscapone cream is my first choice, cream cheese cheese is a tasty substitute.
- Lady Fingers: Spongecakes or biscotti would both be great substitutes.
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Easy Pumpkin Tiramisu Cups
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Equipment Needed:
- Staub Mini Cocotte 3 piece any ramekin will work for the tiramisu.
Ingredients
Mascarpone Cream
- ⅔ cup heavy cream Note 1
- 4 ounces Mascarpone cheese Note 2
- 1 teaspoon pure vanilla extract
- ½ cup pumpkin puree homemade or canned
- 1 teaspoon pumpkin pie spice homemade or store-bought
Pumpkin Whipped Cream
- 1 cup heavy cream please use heavy cream and do not substitute
- ¼ cup pure maple syrup Use pure maple syrup
- 1 teaspoon pumpkin pie spice homemade or store-bought
- 2 Tablespoons light brown sugar
Ladyfinger Layer
- ½ cup espresso or strong brewed coffee
- 2 Tablespoons spiced rum
- 8 ladyfinger cookies
Toppings
- ¼ cup unsweetened cocoa powder
- ½ teaspoon pumpkin pie spice homemade or store-bought
Instructions
Mascarpone Cream Filling
- In the bowl of a stand mixer with whisk attachment or a large mixing bowl using an electric hand mixer with beaters attached, combine ⅔ cups heavy cream, 4 ounces Mascarpone cheese, 1 teaspoon vanilla extract, ½ cup pumpkin puree, and 1 teaspoon pumpkin pie spice.
- Beat on low speed and increase speed to medium speed until the pumpkin and mascarpone cheese are fully combined and the mixture is light and fluffy about 3 minutes. Set aside.
Whipped Cream
- In the bowl of a stand mixer with the whisk attachment or a large mixing bowl using an electric hand mixer with beaters, combine 1 cup heavy cream, ¼ cup pure maple syrup, 1 teaspoon pumpkin pie spice, and 2 teaspoons light brown sugar. Beat on low speed and gradually work up to medium speed until the whipped cream holds stiff peaks, about 3 minutes. Set aside.
Assemble the Tiramisu
- To make an espresso dipping mixture for the lady fingers, in a small mixing bowl, combine ½ cup espresso and 2 Tablespoons spiced rum.
- Dip a ladyfinger into the espresso dipping mixture. Then place it into the bottom of a ramekin. Repeat with as many ladyfingers as it takes to cover the bottom of the ramekin completely. If needed, break the ladyfingers in half to fit into the ramekins.
- Next, cover the ladyfingers with a portion of pumpkin mousse. Smooth the top to ensure an even layer.
- Then, cover the pumpkin mousse with pumpkin whipped cream. Smooth the top again to ensure an even layer.
- Repeat with the remaining 6 ramekins: ladyfingers, pumpkin mousse, whipped cream, ladyfingers, pumpkin mousse, whipped cream.
- Add the cocoa powder and pumpkin pie spice to a sifter and sift it over the top of each tiramisu cup, in an even layer.
- Refrigerate for at least 2 hours before serving.
NOTES
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