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Pumpkin Tiramisu

Heidi Larsenby Updated: Aug 7, 2025

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Pumpkin is incorporated three ways in this fast and easy pumpkin tiramisu recipe. This is a no-bake dessert that would make a great alternative to pumpkin pie this Thanksgiving to free up some of your oven space.

⭐️⭐️⭐️⭐️⭐️

“I made it….. this is fantastic! You will need to make at least 2. Not because it’s not big enough but because you will cut a slice while forking out of the container one bite after the other till it’s GONE! LOL :) Happy Thanksgiving. Thanks again this is a winner.” -Heidi, FoodieCrush reader (no, not me!)

Pumpkin tiramisu, in springform pan and on two plates

Thanksgiving Tiramisu? Why Not!

Photo of Heidi from FoodieCrush

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.

But back to this pumpkin spiced tiramisu. It’s got pumpkin in it three ways, takes about 20 minutes to assemble, and it’s a no-cook recipe that leaves plenty of room for all the demanding oven dwellers.

Heidi
A slice of pumpkin spiced tiramisu

Heidi’s Tips for Recipe Success

  • 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 it, any creamy, warming liqueur like Irish Cream would work too.
  • Buy two 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.
  • Plan ahead. The tiramisu needs at least 8 hours to soak up all of the pumpkin and coffee flavors.

Ingredients You’ll Need

The full recipe, with amounts, can be found in the recipe card below.

Pumpkin Tiramisu
  • Whipped cream — Make your own using just heavy whipping cream and a little sugar.
  • Mascarpone cheese — It will soften once it’s set out at room temperature, but a quick go around in the stand mixer will result in a creamy mix-in for the pumpkin and whipped cream, avoiding all clumps that could possible be lurking.
  • Pumpkin puree — I always have canned puree on hand, but homemade pumpkin puree works too. If using homemade, wring out any extra moisture with a cheesecloth to avoid a soggy tiramisu.
  • Pumpkin pie spice — This warming blend of cinnamon, nutmeg, ginger, cloves, and allspice inject the tiramisu with lots of fall flavor.
  • Brewed coffee — Make sure it’s cold or at room temp, otherwise you’ll turn the whipped cream into a puddle.
  • Pumpkin liqueur — Can be swapped with Baileys, Frangelico, or another nutty / warming / spiced liqueur of choice.
  • Lady fingers — Don’t dunk them in the coffee for too long or else they’ll turn to mush.
  • Gingersnaps — A sprinkling on top add a pop of spiced flavor and some nice texture.

Assembling the Pumpkin Tiramisu

Pumpkin tiramisu topped with gingersnaps and sliced
  1. Make the pumpkin mascarpone. A quick turn in the stand mixer will smooth out the mascarpone. Add in the pumpkin and pumpkin pie spice, then gently fold in ⅔ of the whipped cream (try not to knock much air out).
  2. Start dunking. After a dip in the coffee-liqueur mixture, the lady fingers are placed around the edges and bottom of a springform pan.
  3. Make the layers. Spread half of the pumpkin mascarpone over the lady fingers, then repeat the lady fingers / pumpkin layering process once more.
  4. Top with whipped cream, then chill. Spread the remaining whipped cream over the final pumpkin layer, cover, and chill for at least 8 hours to give the tiramisu time to set up.

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

4.25 from 12 votes

Pumpkin Tiramisu Recipe

Pumpkin is incorporated three ways in this creamy pumpkin tiramisu. It's the perfect alternative to pumpkin pie and can be assembled in advance!
Print
Course Dessert
Cuisine American
Keyword pumpkin tiramisu
Prep Time 20 minutes
Total Time 8 hours
Servings 10

Ingredients 

  • 2 cups whipping cream
  • ½ cup granulated sugar
  • 8 ounces mascarpone cheese , at room temperature
  • 15 ounces pure pumpkin puree (I used canned)
  • 1 teaspoon pumpkin pie spice
  • 1 cup brewed coffee
  • ½ cup pumpkin liqueur
  • 2 7- ounce packages lady fingers
  • 6 ginger snap cookies

Instructions

  • 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.
  • 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 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 two-thirds of the whip cream mixture until totally incorporated.
  • Mix the coffee and pumpkin liqueur in a medium size bowl.
  • 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.
  • 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.
  • Top with the reserved whipped cream mixture, spreading evenly. Sprinkle with crumbled gingersnaps. Cover carefully and chill for 8 to 24 hours.
  • 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.

Notes

Pumpkin spice tiramisu can be made up to 24 hours ahead of time and is best eaten within a day or two of assembly. However, it will last up to 3 days in the fridge. 

More Pumpkin Desserts That Go Beyond Pie

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  5. Katie @ Butterlust Blog

    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.

    Reply

  10. deborah

    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.

    Reply

  17. Tieghan

    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!

    Reply

    • Heidi Larsenheidi

      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.

      Reply

      • Michelle

        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 :)

        Reply

  23. dinner

    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.
    Thanks

    Reply

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