Pumpkin Tiramisu

by heidi on November 19, 2013

Who doesn’t love pie? I mean, Thanksgiving is right around the proverbial corner and that sends nearly every pie lover on earth into pie fantasy orbit complete with little pilgrim space helmets. But Pumpkin Tiramisu? In the shape of a pie? We’re talking Mayflower to Mars.

Pumpkin Tiramisu. It's a pie. It's a cake. It's delish | foodiecrush.com

While I’m a fan of pies, particularly pumpkin pie which has ALWAYS been my favorite, sometimes I go stark raving off the typical Turkey-day-desires charts and crave something more. Well, maybe not more, just different. Like a pumpkin tiramisu shaped like a pie.

When the husband and I were carousing Costco in Las Vegas, doing a little boozey-perusing (Utah’s liquor laws don’t allow hard alcohol or wine to be sold in grocery stores—I know, don’t get me started), my little eye spied a pumpkin liqueur.

It looked creamy, it looked dreamy and I immediately knew I had to cook with it. Funny that I didn’t even think about drinking it. But now I have, and trust me, it’s good for that too.

Pumpkin Tiramisu. It's a pie. It's a cake. It's delish | foodiecrush.com

Last year I made some little cups of punk’n heaven, Mascarpone Pumpkin Mousse Cups, a dreamy mix of egg whites folded with whip cream and pumpkin. I do a much better job describing it in the recipe so you should really hop over and take a look.

I guess the flavors have been hanging with me, because while I was walking past the gaggling throng clamoring for a Costco bite size sample of taquitos, it hit me, BAM! I knew I had to put that pumpkin liqueur to work in one of favorite desserts soon to be on the table: Tiramisu.

Taquitos + Pumpkin Liqueur = Pumpkin Tiramisu. Oh the magic of this brain.

With it being fall, pumpkin was a given. Pie spice, for sure, because I have three containers in the spice drawer since I always think I’m probably out. Mascarpone, whip cream, that part was easy.

Pumpkin Tiramisu. It's a pie. It's a cake. It's delish | foodiecrush.com

Pumpkin Tiramisu. It's a pie. It's a cake. It's delish | foodiecrush.com

Once I’d decided on my recipe concoction, I came across the coolest presentation of tiramisu I’ve seen, thanks to Deborah of Italian Food Forever. I couldn’t get it out of my head, and while it looked a little overachieving in execution for a dessert simpleton like me, I had to give it a go with a touch of my own spin.

A few words about the recipe:  

Pumpkin Pie liqueur, where the heck do I find it? Besides Costco, I did see it in my local liquor store—in UTAH even! I used Fulton Harvest Pumpkin Pie Liqueur, but if you’re having a hard time locating, any creamy, warming liqueur like Irish Cream would work too.

 For the filing, creamy mascarpone is a must, and while it will soften once its set out at room temperature, a quick go around in the stand mixer will result in a creamy mix-in for the pumpkin and whip cream, avoiding all clumps that could possible be lurking.

I advise on buying 2 packages of ladyfingers. When I made the recipe I ended up using about 1 ½ of the packs. It’s nice to have a back-up if you oversoak a finger or two. Or if someone wants a snack with some milk for an after school treat.

Be sure to plan ahead with this recipe, it needs at least 8 hours to soak up all of the pumpkin and coffee flavors.

* Bonus points: This is a no-cook recipe which leaves plenty of room for all the demanding oven dwellers.

Pumpkin Tiramisu

Yield: serves 8-10

Pumpkin Tiramisu


2 cups whipping cream
½ cup granulated sugar
8 ounces mascarpone cheese, at room temperature
1 15 ounce can pumpkin
1 teaspoon pumpkin pie spice
1 cup brewed coffee
½ cup pumpkin liqueur
2 7-ounce packages lady fingers
6 ginger snap cookies


  1. Lightly oil a 9-inch springform pan . Cut 4-5 strips of parchment paper into strip about 12’ X 2” and lay them criss cross along the bottom of the pan so that the sides hang out when the pan is clasped.
  2. In the bowl of a stand mixer, beat the whipping cream and sugar together until light and stiff peaks form. Scoop into another bowl and set aside. Beat the mascarpone cheese in the same bowl of the stand mixer until softened and smooth. Add the pumpkin and pumpkin pie spice and mix well. Gently fold in ⅔ of the whip cream mixture until totally incorporated.
  3. Mix the coffee and pumpkin liqueur in a medium size bowl.
  4. To assemble, cut the lady finger cookies in half. Quickly dip each side of the cookie in the coffee and liqueur mixture. Stand the cut ladyfingers upright to line the sides of the pan. Continue dipping and arrange the lady fingers on the bottom of the pan, cutting the cookies to fit.
  5. Spoon half of the pumpkin filling over the ladyfingers then add another layer of dipped ladyfingers on top of the pumpkin mixture. Dollop the rest of the mixture on top and smooth evenly with the back of a spoon.
  6. Top with the reserved whipped cream mixture, spreading evenly. Sprinkle with crumbled ginger snaps. Cover carefully and chill for 8 to 24 hours.
  7. To un-mold, unlock clasp and carefully jiggle the mold. Use a knife if needed to separate from the pan. Using the parchment paper strips, move the tiramisu from the bottom of the spring-form pan onto a serving platter. Carefully slide the parchment strips from the bottom, cut into pie shaped wedges and serve.

As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you. This post includes affiliate links.

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Posted in: desserts and sweets,recipes,vegetables and fruits

{ 39 comments… read them below or add one }

Averie @ Averie Cooks November 19, 2013 at 12:20 am

What a genius idea! Wow – you are so creative, Heidi! Pinned!

The liquor situation and Utah…what?? I’ve never heard of such a thing! Whoa.


Belinda@themoonblushbaker November 19, 2013 at 3:39 am

I love the colour of the cream, it is so festive and I bet this would taste beyond awesome any day, not just thanksgiving or x’mas.


dinner November 19, 2013 at 3:46 am

Hi there just wanted to give you a quick heads up.
The text in your article seem to be running off the screen in Chrome.

I’m not sure if this is a formatting issue or something
to do with browser compatibility but I figured I’d post to let you know.

The design look great though! Hope you get the issue solved soon.


heidi November 19, 2013 at 7:37 am

Thank you so much, I’m in Chrome and it looks okay to me. Please email me at heidi at foodiecrush.com if it continues! Thanks!


Trisha November 19, 2013 at 5:00 am

This looks DIVINE! I love lady fingers!


Katrina @ Warm Vanilla Sugar November 19, 2013 at 5:19 am

This is sooooo pretty!!


Kathryn November 19, 2013 at 5:27 am

Oh what a great update to a traditional pumpkin pie especially with that kick of booze in there too ; )


Heather November 19, 2013 at 5:32 am

Any replacement suggestions for pumpkin liqueur? I live in Italy and won’t be able to get.



heidi November 19, 2013 at 7:39 am

You could always use another flavored liqueur with cream (Bailey’s Irish Cream here in the States would be an option) or add 2 tablespoons of Marsala or Madeira wine. Or just go for the coffee only option. The flavor of the pumpkin cream will still taste pumpkin-y.


Michelle November 19, 2013 at 9:21 am

Noccino would also be a good option. Something we can’t get in the states. But the hazelnut flavors would pair oh-so-deliciously well!!!! Okay, I may be a tad bit fond of Noccino and think it could pair with about anything, but it would work well here :)


Alice // Hip Foodie Mom November 19, 2013 at 6:03 am

OMG. I love this! Complete with lady fingers all around? Damn, this is brilliant! and beautiful ..


Tieghan November 19, 2013 at 6:51 am

Colorado has the same laws. They sell 3:2 in the grocery store, but nothing else, not that it matters to me yet since I still have to go to my parents for my cooking booze. LOL! One more year and I can buy it myself, but it really is not very exiting for me since I do not care to use it for anything other than cooking and baking.

Anyway, this is so creative and delicious! I have never had Tiramisu, but I am sure I would love it and this! Holy YUM!


Christine @ Cooking with Cakes November 19, 2013 at 7:28 am

You really just should have started this post with No Bake + Pumpkin Liquor. That’s really all the convincing I needed lol


heidi November 19, 2013 at 7:40 am

We’re cut from the same cloth :)


Kathy - Panini Happy November 19, 2013 at 7:31 am

WOW, Heather!!! This is so amazingly creative (and beautiful!).


Kathy - Panini Happy November 19, 2013 at 7:32 am

*Heidi (criminy…I literally woke up 2 min ago :-))


Tiffany November 19, 2013 at 7:40 am

Yes, what is a sub for the liqueur? I’d like to keep this alcohol-free for the kids.


Beth @ bethcakes November 19, 2013 at 8:20 am

I’m not a huge pumpkin pie fan, but oh my word. This looks so, so good! I love this idea and your creative use of pumpkin liqueur!


Laura (Blogging Over Thyme) November 19, 2013 at 8:22 am

One of the coolest pies..I mean cake, heck, desserts, I’ve ever seen!


deborah November 19, 2013 at 8:48 am

Love this idea! I love pumpkin and coffee. Nice combination. All I seem to find is pumpkin vodka. No liquor. Can you tell me which brand to get please.


Michelle November 19, 2013 at 9:19 am

so this looks phenomenal but when do we get to talk about that ridiculously scrumptious caramel apple cobbler pie??? I can’t believe I shared it with Adam.


Annalise @ Completely Delicious November 19, 2013 at 9:47 am

You’ve blown my mind with this one, Heidi. Well done. That is one beautiful tiramisu!


Anna@CrunchyCreamySweet November 19, 2013 at 10:36 am

This would be a total showstopper on our Thanksgiving table! Love it! Pinning!


Arthur in the Garden! November 19, 2013 at 10:52 am

Wow! Looks woderful!


Katie @ Butterlust Blog November 19, 2013 at 1:38 pm

Oh.My.Thanksgiving.Goodness. This looks amazing! So creative!

Texas also does allow liquor sales in grocery store which I thought was completely normal for the first 21 years of my life. Then I went out of state and found vodka at Krogers. Mind blow.


Laura (Tutti Dolci) November 19, 2013 at 6:19 pm

Love this fall spin on tiramisu!


Stefanie @ Sarcastic Cooking November 19, 2013 at 7:20 pm

Oh how I love how your brain works! I soooooooo want this for all holidays and for my birthday. Tiramisu is my fave. I could eat it all the time.


Brenda @ a farmgirl's dabbles November 19, 2013 at 8:28 pm

You just reminded me…I bought some of that pumpkin pie liqueur last year when we were expecting some company, and then it didn’t happen. I still haven’t opened it!! Maybe I need to make tiramisu pie?!


Liz @Life Made Sweet November 20, 2013 at 7:54 am

This is genius! I do the same thing when I see something new and fun I always think what can I bake with it? No bake desserts on Thanksgiving are seriously blessings from heaven!


Kim November 20, 2013 at 10:11 am

Is there a substitute for the liqueur? I’d like the dessert to be alcohol free.


Lori @ Foxes Love Lemons November 20, 2013 at 5:15 pm

Gorgeous photos, beautiful recipe. If only I could find such inspiration while wasting time at Costco. I generally walk away with a bunch of those stupid low-fat ice cream bars and a big box of that granola they sell by the bakery :)


Chung-Ah | Damn Delicious November 21, 2013 at 12:21 am

Heidi – this is just gorgeous! Can I come over to clean up the leftovers?


stephanie November 21, 2013 at 6:01 am

What do you think about using Frangelico?


heidi November 25, 2013 at 7:07 am

Oh, I think that is a fab substitution!


Becky @ Project Domestication November 21, 2013 at 10:15 am



Paula – bell’alimento November 24, 2013 at 2:16 pm

I beyond words! This makes me want to head out to the store to pick up what I need to whip this up right now!


Bev @ Bev Cooks November 26, 2013 at 9:07 am

I am completely dying for this right now.


Julianne @ Beyond Frosting November 1, 2014 at 8:53 pm

I just saw this on Cathy’s Fall dessert round up! It looks awesome!


Maria November 21, 2014 at 7:23 am

Did you use soft or hard Lady Fingers? Thanks.


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