Name: Pumpkin Tiramisu
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian-American
Ingredients: 1 (15 ounce) can pumpkin puree; 1 cup mascarpone cheese; 1/2 cup heavy cream; 1/4 cup granulated sugar; 1 teaspoon pumpkin pie spice; 1/2 teaspoon vanilla extract; 1 cup strong brewed coffee, cooled; 2 tablespoons coffee liqueur (optional); 24 ladyfingers; Cocoa powder, for dusting

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Okay, friends, let’s talk fall! And let’s talk Pumpkin Tiramisu! I mean, seriously, is there anything better than the cozy spices of autumn swirling in a creamy, dreamy dessert? Probably not. I’ve always been a huge fan of classic tiramisu, but I wanted to give it a little seasonal makeover. You know, something that screams “sweater weather” and pumpkin spice lattes. So, after a few tweaks and taste tests (the best part, obviously!), I landed on this Pumpkin Tiramisu recipe, and honestly, it might be my favorite dessert *ever*. It’s like a warm hug in every bite, trust me!

Why You’ll Adore This Pumpkin Tiramisu

Okay, so why should you make *this* Pumpkin Tiramisu? Well, let me tell you…it’s ridiculously good, but also:

**So easy, it’s almost cheating!** Seriously, no baking required. Just mix, dip, layer, and chill.
**Fall flavors galore!** Pumpkin, spice, coffee…need I say more? It’s autumn in a dessert.
**No-bake? Yes, please!** Perfect for when you want something impressive without turning on the oven.
**Crowd-pleaser alert!** Trust me, this will disappear faster than you can say “pumpkin spice.” Everyone *loves* this stuff!

Key Ingredients for the Best Pumpkin Tiramisu

Alright, let’s gather our goodies! Here’s what you’ll need for this dreamy Pumpkin Tiramisu: 1 (15 ounce) can of pumpkin puree (not pumpkin pie filling!), 1 cup of mascarpone cheese (the good stuff!), 1/2 cup of heavy cream, 1/4 cup granulated sugar, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of vanilla extract, 1 cup of strong brewed coffee (cooled, obviously!), 2 tablespoons of coffee liqueur (optional, but highly recommended!), 24 ladyfingers, and some cocoa powder for dusting. Got it? Let’s go!

Step-by-Step Guide: Making Your Pumpkin Tiramisu

Okay, ready to get your hands dirty? Don’t worry, it’s super easy! Here’s how we whip up this amazing Pumpkin Tiramisu:

Make the Pumpkin Cream: In a bowl, grab that pumpkin puree, mascarpone, heavy cream, sugar, pumpkin pie spice, and vanilla. Mix it all together until it’s smooth and creamy. I like to use a hand mixer for this, but a whisk works just fine, too! Just make sure there are no lumps – we want it silky smooth!
Coffee Time! In a separate shallow dish, mix your cooled coffee with the coffee liqueur (if you’re using it, which you totally should!). This is what we’re going to dip our ladyfingers into, so make sure it’s nice and ready.
Dip Those Ladyfingers: Now, quickly dip each ladyfinger into the coffee mixture. Don’t soak them! Just a quick dip on each side, otherwise, they’ll get soggy. Nobody wants soggy ladyfingers! Then, arrange them in a single layer in your serving dish. I usually use a 9×13 inch dish, but whatever you’ve got is fine!
Layer It Up! Spread half of that glorious pumpkin mixture over the ladyfingers. Make sure it’s nice and even, covering all those little cookies.
Repeat! Repeat the layers with the remaining ladyfingers and the rest of the pumpkin mixture. You should have two layers of ladyfingers and two layers of pumpkin cream. Yum!
Chill Out! Cover the dish and pop it in the fridge for at least 4 hours, or even better, overnight. This is crucial! It gives the flavors time to meld together and the ladyfingers time to soften just right. Patience, my friend, patience!
Dust It Off! Before serving, dust the top with cocoa powder. This adds a beautiful finishing touch and a little bit of chocolatey goodness. And that’s it! You’re ready to dig in!

Tips for the Perfect Pumpkin Tiramisu

Want to take your Pumpkin Tiramisu from “good” to “OMG-amazing?” Here are a few tricks I’ve learned along the way:

Use Good Coffee! Since coffee is a key flavor, don’t skimp on the quality. I like using a dark roast for a bolder taste, but hey, you do you!
Don’t Oversoak the Ladyfingers! Seriously, a quick dip is all they need. Soggy ladyfingers are a no-go!
Chill Time Is Crucial! Don’t even think about skipping the chilling time. It’s what makes the tiramisu all melty and wonderful.
Get Creative With Spices! If you’re feeling fancy, add a pinch of nutmeg or cloves to the pumpkin mixture for a little extra warmth.

Ingredient Notes and Substitutions for Pumpkin Tiramisu

Okay, let’s chat about those ingredients. Sometimes you gotta make swaps, right? Here’s the lowdown on my key ingredients for this killer Pumpkin Tiramisu:

Mascarpone Cheese: It’s what gives tiramisu that signature creamy richness, but if you’re in a pinch, you *can* use cream cheese. Just make sure it’s softened and beat it well to get rid of any lumps. It won’t be *quite* the same, but it’ll still be delicious!
Coffee Liqueur: Okay, this one’s optional, but I really think it adds a nice kick. If you don’t have any (or don’t want to use alcohol), just skip it or sub in a tablespoon of strong coffee extract. You could also use a non-alcoholic coffee syrup!
Pumpkin Pie Spice: Don’t have any on hand? No worries! Just mix together cinnamon, ginger, nutmeg, and allspice. Easy peasy! I usually do 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of allspice.

Make-Ahead and Storage Tips for Your Pumpkin Tiramisu

Alright, let’s talk planning! This Pumpkin Tiramisu is *perfect* for making ahead, which is awesome, right? You can totally assemble it a day or two before you need it. Just keep it covered tightly in the fridge. Actually, I think it tastes even better after a day or two when the flavors have really had a chance to meld. As for leftovers (if you even *have* any!), they’ll keep in the fridge for about 3-4 days. I haven’t tried freezing it (it never lasts that long!), but I’m not sure it would hold up super well, so I’d recommend sticking to the fridge!

Frequently Asked Questions About Pumpkin Tiramisu

Got questions? I’ve got answers! Here are a few common things folks ask me about this amazing Pumpkin Tiramisu:

Can I use a different type of cookie?

Okay, so ladyfingers are pretty traditional for tiramisu, but if you’re feeling adventurous (or just don’t have any ladyfingers!), you *could* try using other cookies. Biscotti would be a good choice, since they’re nice and crunchy. Or, for a chocolate twist, you *could* even use chocolate wafers! Just adjust the dipping time as needed – you don’t want them getting too soggy! Trust me, experimenting is half the fun!

How long does this Pumpkin Tiramisu last in the fridge?

As I mentioned before, this Pumpkin Tiramisu is best enjoyed within 3-4 days. After that, the ladyfingers might start to get a bit *too* soft, and the flavors might start to fade. But honestly, it’s usually gone way before then! Seriously, this stuff is addictive!

Can I make Pumpkin Tiramisu without coffee?

Alright, I get it – not everyone loves coffee. If you’re not a fan, you can totally skip the coffee and use milk instead! Or, for a non-caffeinated alternative, try using a spiced tea, like chai or even a pumpkin spice tea! That could be REALLY yummy! It’ll still give the ladyfingers some moisture and add a little extra flavor. You could even try making easy tiramisu brownies if you like that type of flavor.

Can I make a bigger Pumpkin Tiramisu?

Go for it! Just double (or triple!) all the ingredients. You might need a bigger dish too – just make sure it’s big enough to hold all those layers of deliciousness!

Estimated Nutritional Information for Pumpkin Tiramisu

Alright, folks, before you dive headfirst into this amazing Pumpkin Tiramisu (and trust me, you’ll want to!), let’s chat about the nutritional side of things. Now, I’m not a nutritionist, so please keep in mind that this is just an estimate, and it can vary depending on the specific brands and ingredients you use. Things like the fat content of your mascarpone or the sugar in your ladyfingers can change things up. So, take this with a grain of (sea) salt! I just want you to have a general idea. Enjoy!

Enjoyed This Recipe? Leave a Comment Below!

Hey, did you love this Pumpkin Tiramisu as much as I do? If so, I’d *love* to hear about it! Leave a comment below and let me know how it turned out! Did you make any fun tweaks? I’m always looking for new ideas! You can also visit my About Me page.

And if you’re feeling extra generous, give the recipe a rating or share it with your friends on social media! Thanks so much for stopping by – happy baking!