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Pumpkin Tiramisu

Pumpkin Tiramisu
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5 from 1 review

This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This fall dessert is easy to make in advance and the perfect showstopper for holidays or any fall dinner.

Ingredients

Scale
  • 2/3 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon, plus more for sprinkling
  • 8 ounces (1 cup) mascarpone cheese, room temperature
  • 3/4 cup heavy whipping cream
  • 1 1/2 cups strongly brewed coffee, cold espresso, or cold brew (watered down; not concentrate*)
  • 2 tablespoons amaretto or rum (optional)
  • 24 lady fingers (7 ounce package)

Instructions

  1. To a mixing bowl or bowl of a mixer, add the pumpkin puree, sugar, pumpkin spice, cinnamon, and vanilla extract. Add the whisk attachment or use a handheld mixer and whisk together until smooth. Add the the mascarpone cheese and whip on medium speed until smooth. Add the cream and beat until thick and fluffy, about 1 minute.
  2. In a shallow bowl, place the coffee and amaretto or rum. Quickly dip each side of the lady finders in the coffee mixture (just to get each side wet) and place them in a single layer in an 8 x 8-inch or 9 x 9-inch pan. Place 12 in the bottom, breaking them as necessary to form an even layer. 
  3. Take half of the pumpkin mixture and smooth it over the top of the lady fingers. Add another layer of dipped lady fingers, then add the pumpkin mixture and smooth over the top again. Dust the top with cinnamon using a fine mesh strainer. 
  4. Refrigerate 4 hours or overnight. Slice into 9 pieces and serve. Stores up to 1 day refrigerated (or up 2 days total).

Notes

*Notes: If using bottled cold brew concentrate, water it down using the quantities listed on the package (it’s typically 1:1 concentrate to water).