Pumpkin Spice Tiramisu is a dreamy no-bake dessert, perfect for fall gatherings or any time you crave cozy flavors. This recipe brings together classic tiramisu layers with the comforting taste of pumpkin and warm spices. It’s surprisingly simple to make and a real crowd-pleaser!
Key Ingredients & Substitutions
- Pumpkin Puree: Not pumpkin pie filling! Make sure it’s 100% pure pumpkin.
- Mascarpone Cheese: Essential for the creamy texture. If unavailable, full-fat cream cheese can be a decent substitute, though the flavor will differ slightly.
- Ladyfingers: The traditional base. Sponge cake or even graham crackers can work in a pinch for a different texture.
- Espresso/Strong Coffee: Chilled is key. Decaf works perfectly too.
Ingredients
For the Pumpkin Cream:
* 15 oz (about 1 ¾ cups) pumpkin puree
* 8 oz mascarpone cheese, softened
* ½ cup granulated sugar
* ½ cup heavy cream
* 1 ½ teaspoons pumpkin pie spice
* ½ teaspoon vanilla extract
For Soaking the Ladyfingers:
* 1 ½ cups strong brewed coffee or espresso, chilled
* 1 tablespoon granulated sugar (optional)
* 1 teaspoon vanilla extract
For Assembly:
* 7 oz package ladyfingers (about 24-30 cookies)
* Cocoa powder, for dusting
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (including chilling)
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no-bake!)
- Servings: 8-10
- Tools Needed: 9×13 inch baking dish, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions
1. Prepare the Pumpkin Cream
In a large bowl, whisk together the pumpkin puree, softened mascarpone cheese, sugar, pumpkin pie spice, and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until fully combined and fluffy.
2. Prepare the Coffee Soak
In a shallow dish, combine the chilled strong coffee, optional sugar, and vanilla extract. This will be the liquid your ladyfingers absorb.
3. Dip the Ladyfingers
Quickly dip each ladyfinger into the coffee mixture, just for a second or two per side. Don’t over-soak them, or they’ll become too soggy.
4. Assemble the First Layer
Arrange a single layer of soaked ladyfingers at the bottom of your 9×13 inch baking dish. Break some if needed to fit the pan snugly.
5. Add the First Pumpkin Layer
Spread half of the pumpkin cream mixture evenly over the ladyfingers. Gently smooth the top with a spatula.
6. Add the Second Layers
Repeat with another layer of dipped ladyfingers on top of the pumpkin cream. Then, spread the remaining pumpkin cream mixture over this second layer of ladyfingers.
7. Chill and Dust
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set. Just before serving, dust generously with cocoa powder.
Storage Instructions
Store leftover Pumpkin Spice Tiramisu covered tightly in the refrigerator for up to 3-4 days. It tastes even better the next day as the flavors deepen! This dessert does not freeze well due to the dairy content.
Frequently Asked Questions (FAQ)
- Can I make this ahead of time? Yes, absolutely! It’s best made at least 4 hours ahead, or even the day before, to allow it to set and for the flavors to fully develop.
- What if I can’t find ladyfingers? You can use slices of sponge cake, pound cake, or even graham crackers for a different texture.
- Is this dessert very sweet? This Pumpkin Spice Tiramisu is balanced in sweetness, allowing the pumpkin and spice flavors to shine. You can adjust the sugar slightly if you prefer it sweeter or less sweet.
- Can I use light cream cheese instead of mascarpone? While you can, it’s not recommended. Mascarpone’s high fat content gives tiramisu its signature rich, creamy texture that light cream cheese can’t replicate.
- Do I have to use coffee? Coffee is traditional, but if you prefer, you can use strong chai tea or even milk mixed with a little pumpkin pie spice for soaking.
- Why is my tiramisu runny? This usually happens if the ladyfingers were over-soaked, or if the mascarpone cream wasn’t thick enough (make sure mascarpone is softened but not warm, and heavy cream is whipped to stiff peaks). Ensure adequate chilling time.