Pumpkin Tiramisu

Name: Pumpkin Tiramisu
Prep time: 30 min
Total time: 150 min
Yield: 8 people
Ingredients: 4 egg yolks; 1/4 cup sugar; 3 TB moscato (or other sweet white wine), plus 1 TB moscato; 6 oz mascarpone (room temperature); 1/4 cup pumpkin purée; 1/2 cup heavy cream; 1 cup brewed espresso coffee; 1 TB chocolate chips; 3 TB rum; 1/2 tsp vanilla extract; 30 ladyfingers (exact number needed depends on size of cookies and size/shape of dish); 2 TB cocoa powder for dusting (amount approximate); Optional toppings: chocolate chips or chunks, fruit, more whipped cream

Original Post: September 22, 2017 Updated: March 22, 2019 By Sarah 30 Comments

This Pumpkin Tiramisu is a seasonal version of the classic Italian dessert, made with fluffy layers of mascarpone cheese and pumpkin purée between espresso-infused Italian ladyfingers.

Pumpkin Tiramisu

Yes, it’s true– I’ve got full-blown pumpkin fever. I’ve been scouring my brain, my recipes, and my cabinets, wondering, “What else would be better with pumpkin?!” The answer was obvious– everything is better with pumpkin!!!

However, when I found Italian lady fingers hiding in the back recesses of my pantry, I knew it was the beginning of something fantastical.

You already know, I’m sure, that pumpkin and espresso together are magically, wonderfully, delicious. (Starbucks has been marketing that flavor explosion for years!) With a homemade Pumpkin Spice Latte in hand, giving me pumpkin-infused confidence, I whipped up another batch of pumpkin-coffee goodness.

This Pumpkin Tiramisu is made with layers of mascarpone and pumpkiny goodness between espresso-infused Italian lady fingers.

Making Pumpkin Tiramisu: The Creamy Layer

If tiramisu sounds intimidating to prepare– I promise, it’s actually simple! There are two parts to tiramisu– the creamy layer, and the ladyfinger cookie layer.

To start, make the creamy layer first. You’ll start by placing egg yolks, sugar, and wine inside a large heat-proof bowl. Set the bowl over a pot of simmering water. (The goal here is to heat the egg mixture up without getting any water in it.)

Next, Whip the egg mixture until it’s foamy and doubles in size, then fold in the pumpkin purée and mascarpone. Use a hand mixer to whip heavy cream into fluffy, light whipped cream. Fold it into the mascarpone-pumpkin mixture. Put this in the fridge.

Making Pumpkin Tiramisu: The Cookie Layer

To make the cookie and espresso layer, heat espresso, rum, a little white wine, and some chocolate in a small pan until the chocolate melts. Put the mixture in the fridge (or freezer, if you’re in a hurry), and let it cool down to room temperature.

Making Pumpkin Tiramisu: Putting it All Together

While it’s cooling, get everything else ready. You need about 30 ladyfingers (those are long, thin Italian cookies), and a eight medium-sized ramekins. (You could also use a large casserole dish.)

Once the coffee mixture has cooled, dip your cookies, one by one, into the coffee and then layer the bottom of the dish with the fingers. (You’ll probably need to break the cookies into smaller pieces to make them fit.)

After you have a single layer of ladyfingers, pour about half the mascarpone-pumpkin mixture over the cookies. Repeat the whole process, with one more layer of ladyfingers, and end with one more layer of mascarpone.

Put the Pumpkin Tiramisu in the fridge, and then leave it alone for about two hours (or overnight). Resist the urge to dig in early– it needs to set. Before serving, sprinkle some cocoa powder on top, and if you’re feeling extra decadent, add more chocolate chips, whipped cream, or fruit.

This Pumpkin Tiramisu recipe makes enough for eight, so spread the pumpkin obsession– enjoy this dessert with friends, and say “welcome” to fall.

Want more PUMPKIN recipe ideas? Try these:

Want more DESSERT ideas? Try these: