Pumpkin tiramisu is the no-bake fall dessert that has taken over feeds everywhere this season: coffee-soaked ladyfingers layered with a silky pumpkin-and-mascarpone cream, dusted with cocoa.
I started making this for Thanksgiving prep week, and it has become my secret weapon for the holidays — it takes twenty minutes to assemble, needs no oven space, and actually improves overnight in the fridge.
The trick is restraint with the coffee dip. A one-second dunk per ladyfinger keeps the layers defined and sliceable, and the pumpkin purée adds body so the cream sets beautifully.
Ingredients
For the pumpkin cream
- 425 g (15 oz) tinned pumpkin purée
- 500 g (2 cups) mascarpone cheese, at room temperature
- 360 ml (1½ cups) double (heavy) cream, cold
- 150 g (¾ cup) caster sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
For the layers
- 300 g (10 oz) savoiardi ladyfingers
- 240 ml (1 cup) strong espresso or coffee, cooled
- 60 ml (¼ cup) maple syrup
- Cocoa powder and a pinch of cinnamon, to dust
Instructions
- Make the soaking liquid: Stir the cooled espresso and maple syrup together in a shallow dish and set aside.
- Whip the cream: Beat the cold double cream to soft peaks and set aside — do not over-whip.
- Mix the pumpkin base: In a large bowl, whisk the mascarpone, pumpkin purée, sugar, vanilla and pumpkin pie spice until completely smooth.
- Fold the cream: Gently fold the whipped cream into the pumpkin mixture in two additions, keeping it light and airy.
- Layer the tiramisu: Dip each ladyfinger for one second per side in the espresso mixture and line the bottom of a 20×30 cm dish. Spread over half the pumpkin cream. Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
- Chill overnight: Cover and refrigerate for at least 8 hours (24 is even better) so the ladyfingers soften and the layers set.
- Dust and serve: Just before serving, dust generously with cocoa powder and a pinch of cinnamon, then slice with a hot, dry knife.
Tips for the best result
- Room-temperature mascarpone blends smoothly; cold mascarpone goes lumpy.
- Swap the espresso for chai tea for a milder, spicier soak.
- If ladyfingers are thick, dip a fraction longer — thin ones need only a flash.
- Dust the cocoa just before serving so it stays dry and dramatic.
Storing and reheating
Keep covered in the fridge for up to 3 days — the slices hold their shape better on day two. Not suitable for freezing; the mascarpone cream turns grainy.
Frequently asked questions
Does pumpkin tiramisu contain raw eggs?
No. This version uses no raw eggs — whipped cream folded into mascarpone gives it body and the pumpkin adds richness.
Can I use fresh pumpkin instead of tinned?
No. Most tinned pumpkin works; just use plain pumpkin purée, not pumpkin pie filling, which is pre-sweetened and spiced.
Why is my tiramisu runny?
Over-soaked ladyfingers or not enough chilling. Dip them for one second per side and chill the full 8 hours.
How long does pumpkin tiramisu keep?
It keeps 3 days refrigerated, and the flavour improves after day one.
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