Easy Pumpkin Tiramisu Recipe (No-Bake)
Pumpkin tiramisu is a creative twist on the classic Italian dessert. It combines the creamy, coffee-soaked layers of traditional tiramisu with the warm, spiced flavor of pumpkin. This dessert is perfect for autumn gatherings, Thanksgiving dinner, or any time you want a special treat. It is easy to make and does not require any baking. The result is a rich, flavorful, and impressive dessert that everyone will love.
This recipe uses simple ingredients to create a sophisticated flavor. The pumpkin adds moisture and a beautiful color. The spices like cinnamon and nutmeg make it taste like fall. It is a great way to use seasonal pumpkin puree.
Why You Will Love This Recipe
There are many reasons to make this pumpkin tiramisu.
- No Bake Dessert: You do not need to turn on your oven. This is perfect for busy days or when your oven is full with other dishes.
- Make Ahead Friendly: This dessert actually tastes better when made a day in advance. The flavors have time to blend together in the refrigerator.
- Crowd Pleaser: Its unique and delicious flavor will impress your family and guests. It is a wonderful alternative to pumpkin pie.
- Simple Process: While it looks fancy, the method is straightforward. It involves layering a few simple components.
Ingredients for Pumpkin Tiramisu
Using high quality ingredients will make your dessert taste its best. Here is what you will need.
For the Pumpkin Mascarpone Cream
- Mascarpone Cheese: 16 ounces (about 450 grams), at room temperature.
- Pumpkin Puree: 1 cup (240 grams). Use plain canned pumpkin puree, not pumpkin pie filling.
- Heavy Cream: 1 cup (240 ml), cold.
- Granulated Sugar: 3/4 cup (150 grams).
- Vanilla Extract: 1 teaspoon.
- Pumpkin Pie Spice: 2 teaspoons. You can also use a mix of ground cinnamon, ginger, nutmeg, and cloves.
For the Coffee Soak and Layers
- Ladyfinger Cookies: 24 to 30 Savoiardi ladyfingers. These are the dry, crisp cookies, not the soft sponge cake type.
- Strong Brewed Coffee: 1 1/2 cups (360 ml), cooled to room temperature. Espresso is ideal for a robust flavor.
- Dark Rum or Brandy: 2 tablespoons (optional, but recommended for authentic flavor).
- Cocoa Powder: For dusting on top.
Step by Step Instructions
Follow these simple steps to create your dessert.
Step 1: Prepare the Coffee Mixture
Start by brewing your coffee. Let it cool completely in a shallow bowl. If you are using rum or brandy, stir it into the cooled coffee. This is your dipping liquid for the ladyfingers.
Step 2: Make the Pumpkin Cream Filling
In a large mixing bowl, use an electric hand mixer to beat the cold heavy cream until it forms stiff peaks. Set this whipped cream aside.
In another large bowl, beat the room temperature mascarpone cheese with the sugar until it is smooth and creamy. Then, beat in the pumpkin puree, vanilla extract, and pumpkin pie spice until everything is well combined.
Step 3: Fold the Components Together
Gently add the whipped cream to the pumpkin and mascarpone mixture.
Use a spatula to fold it in. Fold means to cut through the center of the mixture, scrape along the bottom of the bowl, and turn over the top.
Repeat until no white streaks of whipped cream remain. Be careful not to overmix, or the cream will deflate.
Step 4: Assemble the Tiramisu
Get your serving dish ready. A 9×9 inch square dish or a 7×11 inch rectangle dish works well. Quickly dip each ladyfinger into the coffee mixture.
Do not soak them; just a quick dip on each side is enough. If they sit in the coffee too long, they will become mushy.
Arrange a layer of dipped ladyfingers in a single layer on the bottom of your dish.
Step 5: Layer the Cream
Spread half of the pumpkin mascarpone cream evenly over the first layer of ladyfingers. Use your spatula to smooth it out.
Create a second layer of coffee dipped ladyfingers on top of the cream. Then, spread the remaining pumpkin cream over this second layer of cookies.
Step 6: Chill the Dessert
Cover the dish with plastic wrap. Place it in the refrigerator to chill for at least 6 hours. For the best results, let it chill overnight.
This waiting time allows the cookies to soften and absorb the flavors from the cream and coffee.
Step 7: Serve
Just before you are ready to serve, dust the top of the tiramisu generously with cocoa powder. You can use a fine mesh strainer for an even dusting. Use a spoon to scoop out portions and serve cold.
Tips for the Best Results
- Room Temperature Mascarpone: This is very important. If the mascarpone cheese is too cold, it will be lumpy when you try to mix it.
- Do Not Over-soak the Ladyfingers: A quick dip is all you need. They will continue to absorb moisture from the cream while chilling.
- Chill Thoroughly: Do not skip the chilling time. This is what gives tiramisu its perfect texture.
- Garnish Ideas: Besides cocoa powder, you can garnish with chocolate shavings, a sprinkle of cinnamon, or even some whipped cream on the side.
How to Store Leftovers
Keep any leftover pumpkin tiramisu covered in the refrigerator. It will stay fresh for up to 3 to 4 days.
The cocoa powder on top may start to dissolve into the cream after the first day, but it will still taste delicious. This dessert does not freeze well, as the creamy layers can become watery when thawed.
FAQs
Can I make this without alcohol?
Yes, you can easily omit the rum or brandy. The coffee flavor will still be strong and delicious.
What can I use instead of ladyfingers?
Ladyfingers are traditional. In a pinch, you could use a thin slice of plain pound cake or sponge cake, but the texture will be different.
My cream is runny. What happened?
This usually happens if the heavy cream was not whipped to stiff peaks, or if the mascarpone was too warm. Make sure your cream is cold and your mascarpone is cool but soft, not warm.
Is this dessert very heavy?
It is rich, but the pumpkin actually makes it a little lighter than traditional tiramisu. The pumpkin flavor is not overwhelming; it is balanced with the coffee and cream.
Can I use homemade pumpkin puree?
Absolutely. Just make sure it is smooth and not watery. If it has excess water, strain it through a cheesecloth first.
Is this a kid friendly recipe?
The dessert contains coffee, so it has caffeine. For a version kids will love, you can dip the ladyfingers in a mixture of milk and a little vanilla extract instead of coffee.
Pumpkin Tiramisu (No-Bake)
A cozy, fall-inspired twist on the classic Italian dessert. This no-bake pumpkin tiramisu layers coffee-dipped ladyfingers with a silky pumpkin mascarpone cream, warmly spiced and perfect for autumn gatherings and make-ahead entertaining.
Ingredients
For the Pumpkin Mascarpone Cream
- 16 oz (450 g) mascarpone cheese, at room temperature
- 1 cup (240 g) pumpkin puree (plain, not pie filling)
- 1 cup (240 ml) heavy cream, cold
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
For the Coffee Soak and Layers
- 24 to 30 Savoiardi ladyfingers (dry, crisp style)
- 1 1/2 cups (360 ml) strong brewed coffee or espresso, cooled
- 2 tablespoons dark rum or brandy (optional)
- Unsweetened cocoa powder, for dusting
Instructions
- Brew the coffee or espresso and pour it into a shallow bowl; let cool completely.
- Stir the rum or brandy into the cooled coffee if using; set aside for dipping.
- In a large bowl, whip the cold heavy cream to stiff peaks; set aside.
- In another bowl, beat the room-temperature mascarpone with the sugar until smooth and creamy.
- Beat in the pumpkin puree, vanilla, and pumpkin pie spice until fully combined.
- Gently fold the whipped cream into the pumpkin-mascarpone mixture until no white streaks remain; do not overmix.
- Quickly dip each ladyfinger into the coffee mixture (a brief dip on each side; do not soak).
- Arrange a single layer of dipped ladyfingers in the bottom of a 9x9-inch (or 7x11-inch) dish.
- Spread half of the pumpkin mascarpone cream evenly over the ladyfingers. Add a second layer of dipped ladyfingers, then spread the remaining cream on top.
- Cover with plastic wrap and refrigerate for at least 6 hours (overnight for best texture and flavor). Just before serving, dust generously with cocoa powder and serve cold.
Notes
- Mascarpone temperature: Ensure mascarpone is room temperature to avoid lumps.
- Dipping tip: A quick dip is enough; the cookies will soften further as they chill.
- Make-ahead: Best made 1 day in advance for ideal texture.
- Garnish ideas: Cocoa powder, chocolate shavings, a pinch of cinnamon, or a dollop of whipped cream.
- Alcohol-free: Omit the rum/brandy; flavor remains delicious.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 332Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 121mgSodium: 343mgCarbohydrates: 22gFiber: 0gSugar: 1gProtein: 14g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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