This Pumpkin Tiramisu is a seasonal version of the classic Italian dessert.

Pumpkin Tiramisu

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.  
Make at Least 2 Hours Ahead
Course Dessert
Cuisine American, Italian
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 people
Calories 385kcal


  • 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


  • First, put a small mixing bowl in the freezer.
  • Next, cream egg yolks with sugar in a heatproof bowl or small pan set inside a larger pan full of simmering water (Or- use a double boiler. You want to heat the egg yolks without getting water in them). Add the wine and whip until mixture doubles in size. Remove from heat. Stir in mascarpone and pumpkin until blended.
  • Remove mixing bowl from freezer, and add cream. Use a hand mixer to whip until peaks form, and then fold cream into mascarpone-pumpkin mixture. Set mixture in the fridge.
  • Next, combine espresso, chocolate, rum, vanilla, and remaining 1 TB moscato. Heat until chocolate is dissolved (or use freshly brewed espresso and it should dissolve the chocolate). Allow mixture to cool in the fridge about 5-10 minutes. Coffee mixture needs to cool to room temperature-- if it's hotter, the lady fingers will dissolve.
  • To arrange your tiramisu, dip your ladyfingers quickly into the espresso mixture and make a single layer on the bottom of an 9x13 pan OR 8 medium-large ramekins. (If using soft ladyfingers instead of hard ones, you may need to brush the espresso mixture onto the cookies with a pastry brush so they don't fall apart).
  • Spread half the mascarpone-pumpkin mixture over the lady fingers. Repeat process, topping mascarpone with another layer of soaked lady fingers, and finishing with a final layer of the mascarpone-pumpkin mixture.
  • Refrigerate at least 2 hours (or overnight). Just before serving, dust top with cocoa powder.
  • Serve cold with optional toppings if desired.


Calories: 385kcal | Carbohydrates: 35g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 230mg | Sodium: 84mg | Potassium: 103mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2065IU | Vitamin C: 0.3mg | Calcium: 76mg | Iron: 2mg