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–+ servings

Pumpkin Tiramisu

Heather Baird
This easy Pumpkin Tiramisu is a creamy, no-bake fall dessert layered with maple-coffee-dipped ladyfingers, spiced pumpkin filling, and a whipped mascarpone topping. It’s assembled in a loaf pan for beautiful slices and chilled until perfectly set. Made without any cooking or baking, this dessert is light, elegant, and ready ahead of time - perfect for fall gatherings such as Thanksgiving and Friendsgiving.
5 from 1 vote
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Prep Time 25 minutes
8 hours chill time 8 hours
Total Time 8 hours 25 minutes
Course Dessert
Cuisine American, Italian-inspired
Servings 8

Equipment

  • 9x5 inch loaf pan
  • Plastic wrap

Ingredients
 
 

Pumpkin Filling:

  • 3/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fine grain sea salt or other fine salt
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar

Ladyfingers:

  • 12 crisp ladyfingers 3.5 oz. or half of a 7 oz. package
  • 1/2 cup pure maple syrup
  • 2 tablespoons espresso or strongly brewed coffee

Mascarpone topping:

  • 8 oz. mascarpone cheese softened
  • 1/4 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon ground cinnamon for sprinkling (garnish)
  • Freshly grated nutmeg optional garnish

Instructions
 

  • Line a 9×5-inch loaf pan with plastic wrap that overhangs two sides. Set aside.

Pumpkin Filling

  • In a small bowl, stir together the pumpkin puree, cinnamon, ginger and salt.
  • In a separate medium mixing bowl, combine the heavy cream and granulated sugar using an electric mixer. Beat until soft peaks form. Gently fold into the pumpkin mixture. Set aside

Ladyfingers

  • Combine maple syrup and espresso or coffee in a shallow dish and stir to combine.
  • Dip 6 of the ladyfingers one at a time in the coffee mixture and line the bottom of the prepared pan. You may have to trim some of the ladyfingers to fit in the bottom of the pan. Drizzle an extra spoonful of the syrup over the cookies in the bottom of the pan.
  • Pour half of the pumpkin filling over the drizzled cookies. Create another layer with the 6 remaining ladyfingers and drizzle the remaining syrup over. Top with the remaining pumpkin filling.

Mascarpone Topping

  • In a large mixing bowl, combine mascarpone and granulated sugar.
  • Beat with a hand mixer on medium speed until thoroughly combined. Gradually beat in heavy cream until just thickened. Mix in the vanilla. Beat until light and fluffy. Spoon the mixture onto the layered dessert. Use a rubber spatula to apply the mascarpone mixture in pretty home-style swirls.
  • Cover the dessert loosely and chill for 8 hours.
  • Use the plastic wrap to lift the dessert from the pan. Use a cake lifter or an extra- large spatula to lift the dessert onto a serving platter. Neaten the edges of the dessert by smoothing it with an offset spatula.
  • Sieve or sprinkle the ground cinnamon on top of the mascarpone swirls. Top with a few fresh grates of nutmeg when ready to serve.

Notes

Make-Ahead Tips:
  • Prepare the full tiramisu up to 24 hours in advance; cover loosely with plastic wrap or foil before refrigerating.
  • The flavors develop beautifully overnight, giving the dessert a richer, creamier texture.
  • If making more than a day ahead, add the cinnamon and nutmeg topping just before serving for the freshest look and aroma.
  • Store leftovers in the refrigerator for up to three days or freeze individual slices for up to one month.
  • To serve from frozen, thaw overnight in the fridge for best texture and flavor.
Keyword canned pumpkin, crisp ladyfingers, easy pumpkin dessert, fall dessert recipe, make-ahead pumpkin dessert, mascarpone cheese, no-bake pumpkin dessert, pumpkin mascarpone dessert, pumpkin tiramisu
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