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.
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“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!)
Thanksgiving Tiramisu? Why Not!
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’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.
- 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
- 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).
- Start dunking. After a dip in the coffee-liqueur mixture, the lady fingers are placed around the edges and bottom of a springform pan.
- Make the layers. Spread half of the pumpkin mascarpone over the lady fingers, then repeat the lady fingers / pumpkin layering process once more.
- 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.
Pumpkin Tiramisu Recipe
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
More Pumpkin Desserts That Go Beyond Pie
- Pumpkin Bread Pudding with Whiskey Sauce
- Pumpkin Tiramisu
- My Favorite Pumpkin Roll
- Pumpkin Chocolate Chip Cookies
- Mascarpone Pumpkin Mousse Cups
- Classic Pumpkin Bread
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Jeanne
How many servings does it make?
Ashley @ Foodie Crush
About 8! Thanks Jeanne
Heidi
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.
judy
Hard or soft ladyfingers??
Hard ladyfingers. Enjoy!
April
This looks AMAZING! I want to make this this weekend, freeze it, and serve it next Saturday (I have a 9 hour drive to my destination, so it’ll be traveling in a cooler). Would that be recommended? Any changes you’d make to the recipe if so?
Lanie
No comments about how to do this without alcohol. I also would like to make it free of this. any ideals?
Hi Lanie, to make this alcohol-free you can try almond extract in lieu of booze. Enjoy!
judy
I think you could use almond or hazelnut (or whatever flavor) coffee creamer
contabilidade gravatai
So creative! I love this dessert =)
Maria
Did you use soft or hard Lady Fingers? Thanks.
Julianne @ Beyond Frosting
I just saw this on Cathy’s Fall dessert round up! It looks awesome!
Bev @ Bev Cooks
I am completely dying for this right now.
Paula – bell’alimento
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!
Becky @ Project Domestication
Pinned!
stephanie
What do you think about using Frangelico?
Oh, I think that is a fab substitution!
Chung-Ah | Damn Delicious
Heidi – this is just gorgeous! Can I come over to clean up the leftovers?
Lori @ Foxes Love Lemons
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 :)
Kim
Is there a substitute for the liqueur? I’d like the dessert to be alcohol free.