Pumpkin Tiramisu

A slice of pumpkin spice tiramisu on a white plate with flowers, and a bite of tiramisu on a dessert fork.

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Pumpkin Tiramisu, a fantastic no-bake Fall dessert made with ladyfingers dipped in pumpkin spice syrup coffee and a silky pumpkin spice mascarpone filling. It's a delightful dessert that can be enjoyed throughout Autumn, and particularly on Thanksgiving, and it can be whipped up really quickly with very little prep.

Prep Time20

Chilling Time6

Total Time6 20

Course: Dessert

Cuisine: Italian

Servings: tiramisu

Calories: 2648kcal

Author: Daniela Apostol

Ingredients

2 packets ladyfingers ( 200 g x 2, 6 oz x 2)
250 g mascarpone ( 1 cup)
265 ml double cream ( 9 oz heavy cream / whipped cream)
65 g icing sugar (confectioners' sugar, 1 cup)
250 g canned pumpkin puree ( 1 cup)
1 tablespoon pumpkin pie spice ( or use a tablespoon of ground cinnamon and one teaspoon of mixed spice)
1 tablespoon cocoa powder
1 cup strong black coffee, cold
65 ml pumpkin spice syrup (¼ cup)

Metric - US Customary

Instructions

Start by making the filling.
In a large mixing bowl, add the cream, and use a hand mixer to beat it until it holds stiff peaks.
Add the mascarpone and beat again.
Sift in the icing sugar, add the canned pumpkin and pumpkin pie spice, and beat again to incorporate everything.
Set the filling aside.
Line a square baking tray ( mine is 20 cm/ 8 inches in diameter) with clingfilm or non-stick paper.
In a bowl, mix the cold coffee with the pumpkin spice syrup.
Dip each ladyfinger in the syrup coffee, and arrange it into the prepared baking tray.
Repeat the process so the bottom of the tray is covered in one layer of ladyfingers.
Top the ladyfingers with half of the pumpkin filling, then dust it with half of the cocoa powder.
Repeat with one more layer of ladyfingers dipped in coffee, pumpkin filling and cocoa powder.
Refrigerate for at least 6 hours, ideally overnight.

Video

Notes

The coffee must be cold before mixing it with the pumpkin spice syrup and dipping the ladyfingers in. If the coffee is still hot or even warm, the ladyfingers will crumble or be too soft and messy for assembling the tiramisu.
It is crucial to line the baking tray with either clingfilm or non-stick paper, so that the tiramisu is easier to remove from the tray and slice.
I highly recommend chilling the tiramisu in the fridge for at least 6 hours, the sponge fingers will have time to soften up, and soak up all the flavours, which are intensified by the cold filling.

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