Easy Pumpkin Tiramisu Cups

Pumpkin tiramisu in individual cocette ceramic bowls.

Enjoy easy Pumpkin Tiramisu made in individual cups for easy serving. A decadent pumpkin mousse topped with a maple pumpkin whipped cream is an eye-pleasing and tasty dessert.

Course Dessert

Cuisine American

Keyword easy pumpkin dessert, individual pumpkin tiramisu, pumpkin tiramisu

Prep Time 20

Cook Time 0

refrigeration time 2

Total Time 2 20

Servings servings

Calories 451kcal

Author Eileen Murphy Kelly

Equipment

Stainless Steel Mixing Bowls
Sifter
Staub Mini Cocotte 3 piece any ramekin will work for the tiramisu.
Hand Mixer
Spatula

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

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.

This recipe makes 6 individual pumpkin tiramisu. If you prefer 1 large dessert, this will make a 6 layer pumpkin tiramisu.

Note 1: Heavy cream must be used in this recipe. Do not substitute lower-fat milk product because the cream will not form correctly.

Note 2: If you don’t have mascarpone, cream cheese is a great substitute.

Note 3: When choosing maple syrup, look for one that says Grade A. Try to avoid anything that says “maple-flavored syrup”.

Note 4: If you don’t have spiced rum, try Amaretto liquor— or leave it out entirely.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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Nutrition