Pumpkin Tiramisu is a creamy, warmly spiced twist on classic tiramisu, layering coffee-soaked ladyfingers with a fluffy pumpkin mascarpone filling. Cinnamon, ginger, nutmeg, and cloves bring cozy fall flavor, while a generous dusting of cocoa adds a rich finishing touch.
This version is completely alcohol-free and halal-friendly, replacing the traditional optional bourbon with extra brewed coffee. Since there is no baking required, it is an excellent make-ahead dessert for fall dinners, family gatherings, and holiday celebrations.
Why You’ll Love This Recipe
This dessert combines the creamy texture of tiramisu with the familiar flavors of pumpkin spice. Mascarpone and heavy cream create a light yet luxurious filling, while pumpkin puree adds color, flavor, and extra creaminess.
The espresso-soaked ladyfingers provide a pleasant coffee contrast to the sweet pumpkin filling. Cinnamon, ginger, nutmeg, and cloves add warmth without overwhelming the mascarpone.
It is also a practical make-ahead dessert. Once assembled, the tiramisu simply chills in the refrigerator, allowing the ladyfingers to soften and the layers to set.
Ingredients
- 1½ cups brewed coffee, divided as needed
- 2 tablespoons espresso powder
- 1½ cups mascarpone cheese, room temperature
- 1 cup packed light brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ teaspoon kosher salt
- 2 teaspoons alcohol-free vanilla extract
- 1½ cups heavy cream
- 1 (15-ounce) can pumpkin puree
- 7 ounces crisp ladyfingers
- Dutch-process cocoa powder, for dusting
Instructions
- Pour 1¼ cups hot brewed coffee into a shallow bowl and whisk in the espresso powder until dissolved. Add up to another ¼ cup coffee in place of the bourbon from the original recipe. Set aside to cool slightly.
- Place the room-temperature mascarpone in the bowl of a stand mixer fitted with the whisk attachment. Gently stir with a flexible spatula first to loosen the mascarpone.
- Add the brown sugar, cinnamon, ginger, nutmeg, cloves, and kosher salt.
- Whisk on medium speed just until the ingredients are evenly combined.
- Add the alcohol-free vanilla extract.
- Pour in the heavy cream in two additions, whisking between each addition until incorporated.
- Add the pumpkin puree and continue whisking on medium speed until the pumpkin mascarpone mixture reaches soft to medium peaks. Avoid overwhipping.
- Quickly dip half of the ladyfingers into the coffee mixture one at a time for approximately 2–3 seconds each.
- Arrange the soaked ladyfingers snugly across the bottom of a 2-quart rectangular baking dish, breaking individual pieces when necessary to fill gaps.
- Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.
- Dip the remaining ladyfingers into the coffee and arrange them over the cream.
- Spread the remaining pumpkin mascarpone mixture evenly over the second layer and smooth the surface with a spatula.
- Cover the Pumpkin Tiramisu tightly and refrigerate for at least 4 hours, preferably overnight.
- Immediately before serving, use a fine-mesh sieve to generously dust the surface with Dutch-process cocoa powder.
- Slice or scoop into individual portions and serve chilled.
Tips & Tricks
Use pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains additional sweeteners and spices that can alter the flavor and consistency.
Bring the mascarpone to room temperature before mixing. This makes it easier to incorporate smoothly into the filling.
Keep the heavy cream cold until you are ready to use it. Cold cream generally whips more effectively.
Do not soak the ladyfingers for too long. A quick 2–3 second dip provides enough coffee flavor while reducing the chance of them becoming overly soggy.
Avoid overwhipping the mascarpone mixture. Stop when soft to medium peaks form and the filling is thick enough to hold its shape.
For the best texture, refrigerate the assembled tiramisu overnight. The extra chilling time allows the coffee, pumpkin, spices, and mascarpone flavors to meld beautifully.
Dust the cocoa powder over the dessert shortly before serving for the freshest appearance.
Details
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Chill Time: At least 4 hours
- Total Time: 4 hours 25 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, alcohol-free, halal-friendly when made with halal-suitable mascarpone, ladyfingers, and vanilla
Notes
For a stronger coffee flavor, use freshly brewed espresso instead of regular brewed coffee.
The optional bourbon has been removed to make this recipe alcohol-free and halal-friendly. Additional strong brewed coffee provides moisture and complements the pumpkin spice flavors without alcohol.
For strict halal preparation, check the mascarpone, vanilla, and packaged ladyfingers to ensure they contain suitable ingredients. Choose alcohol-free vanilla flavoring or halal-certified vanilla.
If you prefer a slightly less sweet dessert, the brown sugar can be reduced modestly, although this may alter the original flavor balance.
Serve with coffee, tea, or additional whipped cream for a simple fall dessert presentation.
Nutrition
Approximate nutrition per serving, based on 10 servings:
- Calories: 500
- Protein: 7 g
- Carbohydrates: 49 g
- Fat: 31 g
Nutrition information is an estimate and will vary according to the mascarpone, cream, ladyfingers, and serving size.
FAQ
What is Pumpkin Tiramisu?
Pumpkin Tiramisu is a fall-inspired variation of classic tiramisu. It layers coffee-soaked ladyfingers with a creamy mascarpone filling flavored with pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves.
Does pumpkin tiramisu contain alcohol?
Traditional or adapted tiramisu recipes sometimes contain alcohol, but this version does not. The optional bourbon is replaced with additional brewed coffee to create an alcohol-free, halal-friendly dessert.
Can I make pumpkin tiramisu ahead of time?
Yes. It is actually better when prepared ahead because the dessert needs several hours to chill and set. Preparing it the evening before serving is particularly convenient.
How long should tiramisu chill before serving?
Refrigerate it for at least 4 hours. Overnight chilling is even better because it allows the ladyfingers to soften and the coffee, pumpkin, mascarpone, and spices to meld together.
Can I use pumpkin pie filling instead of pumpkin puree?
Pure pumpkin puree is recommended. Pumpkin pie filling already contains sweeteners and spices, which can make the finished dessert too sweet or change its intended flavor.
Why did my pumpkin mascarpone filling become too soft?
The cream may not have been whipped sufficiently, or the filling may have been overmixed. Ingredient temperatures can also affect consistency. Whip just until the mixture forms soft to medium peaks.
Storage
Keep the tiramisu tightly covered in the refrigerator and enjoy it within 3 days for the best texture and freshness.
Do not leave the dessert at room temperature for extended periods because it contains mascarpone and heavy cream.
For the cleanest appearance, wait to add the final cocoa powder layer until shortly before serving.
Freezing is possible, but the mascarpone filling can change slightly in texture after thawing. If freezing, wrap the dessert securely and freeze without the final cocoa topping. Thaw overnight in the refrigerator before serving.
Similar Recipes
Pumpkin Tiramisu – Easy No-Bake Fall Dessert
Ingredients
- 1½ cups brewed coffee divided as needed
- 2 tablespoons espresso powder
- 1½ cups mascarpone cheese room temperature
- 1 cup packed light brown sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ teaspoon kosher salt
- 2 teaspoons alcohol-free vanilla extract
- 1½ cups heavy cream
- 1 15-ounce can pumpkin puree
- 7 ounces crisp ladyfingers
- Dutch-process cocoa powder for dusting
Instructions
- Pour 1¼ cups hot brewed coffee into a shallow bowl and whisk in the espresso powder until dissolved. Add up to another ¼ cup coffee in place of the bourbon from the original recipe. Set aside to cool slightly.
- Place the room-temperature mascarpone in the bowl of a stand mixer fitted with the whisk attachment. Gently stir with a flexible spatula first to loosen the mascarpone.
- Add the brown sugar, cinnamon, ginger, nutmeg, cloves, and kosher salt.
- Whisk on medium speed just until the ingredients are evenly combined.
- Add the alcohol-free vanilla extract.
- Pour in the heavy cream in two additions, whisking between each addition until incorporated.
- Add the pumpkin puree and continue whisking on medium speed until the pumpkin mascarpone mixture reaches soft to medium peaks. Avoid overwhipping.
- Quickly dip half of the ladyfingers into the coffee mixture one at a time for approximately 2–3 seconds each.
- Arrange the soaked ladyfingers snugly across the bottom of a 2-quart rectangular baking dish, breaking individual pieces when necessary to fill gaps.
- Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.
- Dip the remaining ladyfingers into the coffee and arrange them over the cream.
- Spread the remaining pumpkin mascarpone mixture evenly over the second layer and smooth the surface with a spatula.
- Cover the Pumpkin Tiramisu tightly and refrigerate for at least 4 hours, preferably overnight.
- Immediately before serving, use a fine-mesh sieve to generously dust the surface with Dutch-process cocoa powder.
- Slice or scoop into individual portions and serve chilled.
Notes
Conclusion
Pumpkin Tiramisu combines the creamy layers of a classic Italian-inspired dessert with pumpkin, espresso, cinnamon, ginger, nutmeg, and cloves. The result is rich and comforting while requiring no oven time.
Prepare it several hours or a day ahead, let the coffee-soaked ladyfingers soften beneath the pumpkin mascarpone cream, and finish with a generous cocoa dusting for an impressive fall dessert.