Pumpkin Tiramisu, enjoy a luscious dessert that is beyond flavorful. Loaded with a creamy pumpkin mousse. Filled with flavor combined with a creamy texture from silky mascarpone cheese. Pumpkin Tiramisu,
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❤️ Why you'll love this recipe
- A fun and festive dessert that is easy and looks so elegant.
- Easy preperation, make the tiramisu ahead of time.
Ingredients For Pumpkin Marscapone Cream
- Heavy Cream, do not use low-fat or half and half. The heavy cream will make this so creamy.
- Marscapone Cheese, adds a velevety texture to the cream.
- Pumpkin Puree and Pumpkin Pie Spice, both add flavor.
- Vanilla Extract adds a hint of vanilla to balance flavors.
Ingredients for Pumpkin Whipped Cream
- Heavy Cream adds depth and creaminess.
- Pure Maple Syup balances the flavors of pumkin with some sweetness.
- Light Brown Sugar gives that sweetness needed in the puree.
- Pumpkin Pie Spice, these warm spices add balance to the creamy pumpkin marscapone flavors.
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Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
How to make the Mascarpone Cream
Step 1: In a large mixing bowl (or the bowl of a stand mixer using ), combine all of the 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. Set aside.
Make the Whipped Cream
Step 1: In a large bowl (or the bowl of a stand mixer), combine all of the 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).
Step 2: Beat at medium speed the whipped cream can hold a stiff peak— about 3 minutes. Set aside.
Assemble
Step 1: In a small bowl, combine the espresso and spiced rum.
Step 2: Dip a ladyfinger into the coffee mixture and then place it into the bottom of your dish. Repeat with as many ladyfinger cookies as it takes to cover the bottom of the dish completely— feel free to break the ladyfinger in half if you need to.
Step 3: Next, cover the ladyfingers with ⅓ of the pumpkin mousse. Smooth the top to ensure an even layer.
Step 4: Next, cover the pumpkin mousse with ⅓ of the whipped cream. Smooth the top again to ensure an even layer.
Repeat with the remaining 6 layers: 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 the tiramisu in an even layer.
Chocolate shavings can be added to the top layer.
Refrigerate for at least 2 hours before serving.
Storage
As we said before, 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 whip cream and cocoa.
Leftovers can be stored, covered with plastic wrap, or in an air-tight covered container for about 2 days.
Expert Tips
Expert Tip: This is a splurge dessert, use heavy cream, no substitutes, please.
Frequently Asked Questions
Feel free to use just espresso. A bit of apple cider or a non-alcohol pumpkin cider would be lovely too.
Due to the cream, we do not recommend freezing the recipe. The cream can break when defrosting and the flavor can get water. The ladyfingers will also get mushy. Very doubtful of leftovers as this is mind-blowingly delicious!
Variations
- If you cannot find marsacopone cheese, cream cheese can be substitiuted.
- If you don't love rum, use amaretto.
- Not a fan of alcohol, please feel free to leave it out entirely.
- Sponge cake or biscotti would be be nice substitutes for the lady fingers.
Serving Suggestions
Such an elegant dessert stands on its own. We love a cup of my Dad's famous Irish Coffee along with the pumpkin tiramisu.
Want to keep the pumpkin flavors flowing, try a pumpkin spice lattes.
Similar recipes
Some of our other pumpkin favorites include pumpkin cupcakes with maple cream cheese frosting.
Pumpkin Muffins, simple and delicious!
A great way to start the day is with our Pumpkin Cinnamon Rolls.
Our Pumpkin Pecan Pie Bars, always a hit.
History
A traditional tiramisu dessert is an Italian classic recipe that is on many restaurant dessert menus. . The dessert usually has a few layers of ladyfinger, espresso or strong coffee, Marsala wine, and a mascarpone cream mixture.
It's an impressive dessert. Our pumpkin dessert is sure to become one of your favorite desserts for a fantastic fall treat.
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Easy Pumpkin Tiramisu Cups
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
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
Whipped Cream
- 1 cup heavy cream please use heavy cream and do not substitute
- ¼ cup 100% 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
Make Mascarpone
- In a large bowl (or the bowl of a stand mixer), combine heavy cream, Mascarpone cheese, vanilla extract, pumpkin puree, and pumpkin pie spice. 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 cheese are fully combined and the mixture is light and fluffy— about 3 minutes. Set aside.
Make the Whipped Cream
- In a large bowl (or the bowl of a stand mixer), combine heavy cream, pure maple syrup, pumpkin pie spice, light brown sugar. 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 the whipped cream can hold a stiff peak— about 3 minutes. Set aside.
Assemble the Tiramisu
- In a small bowl, combine the espresso and spiced rum.
- Dip a ladyfinger into espresso/rum 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— feel free to break the ladyfingers in half if you need to.
- Next, cover the ladyfingers with ⅓ of the pumpkin mousse. Smooth the top to ensure an even layer.
- Then, cover the pumpkin mousse with ⅓ of the 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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