Easy Pumpkin Tiramisu Cups

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 Italian

Keyword easy pumpkin dessert, individual pumpkin tiramisu, pumpkin tiramisu

Prep Time 20

Cook Time 0

Total Time 2 20

Servings servings

Calories 451kcal

Author Eileen Kelly

Equipment

As an Amazon Associate I earn from qualifying purchases
Stainless Steel Mixing Bowls
Sifter
Staub Mini Cocotte 3 piece
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

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

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

Note 1: Heavy cream must be used in this recipe. You cannot substitute a 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, you can use amaretto— 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.

Don’t forget to shop at the Everyday Eileen store on Amazon.

Nutrition