Go Back

Pumpkin Tiramisu

A no-bake, eggless pumpkin tiramisu with espresso-soaked ladyfingers layered under a cloud of pumpkin-spiced mascarpone cream. It tastes like fall in a dish — cozy, creamy, and completely make-ahead, so your oven stays free for the rest of the holiday menu.
Print Recipe
Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine Italian-American
Servings 12 servings
Calories 385 kcal

Ingredients
  

Espresso Soak

  • 1 1/4 cups strong espresso or very strong coffee 300 ml; cooled
  • 2 tablespoons coffee liqueur optional
  • 1 tablespoon granulated sugar optional, for less-bitter coffee

Pumpkin Mascarpone Cream

  • 1 cup pumpkin puree 240 g; NOT pumpkin pie filling
  • 8 ounces mascarpone cheese 225 g; at room temperature
  • 1 1/2 cups heavy cream 360 ml; very cold
  • 3/4 cup powdered sugar 90 g
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • pinch ground cloves
  • pinch fine sea salt

Assembly & Finish

  • About 24 crisp ladyfingers savoiardi, 1 standard 7-oz package
  • 2 tablespoons unsweetened cocoa powder for dusting
  • 1/2 teaspoon ground cinnamon for dusting

Instructions
 

  • Make the soak: Stir the cooled espresso with the coffee liqueur and sugar (if using) in a shallow bowl or pie plate. Set aside.
  • Whip the pumpkin base: In a large bowl, whisk the pumpkin puree, mascarpone, powdered sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until completely smooth. Cold mascarpone lumps — make sure it is at room temperature.
  • Whip the cream: In a separate chilled bowl, beat the very cold heavy cream to stiff peaks with a hand mixer or stand mixer (about 2–3 minutes). Do not overbeat into butter.
  • Fold: Add about one-third of the whipped cream to the pumpkin-mascarpone mixture and stir to lighten it. Then gently fold in the remaining whipped cream in two additions, using a spatula, until no streaks remain. The mixture should be thick, fluffy, and hold soft peaks.
  • First layer: Quickly dip each ladyfinger into the espresso — one second per side, no more — and arrange in a single tight layer in a 9x7-inch (or 8x8-inch) dish. Trim or snap cookies to fill gaps.
  • Layer the cream: Spread half of the pumpkin mascarpone cream evenly over the ladyfingers.
  • Second layer: Repeat with another dipped layer of ladyfingers, then spread the remaining pumpkin cream over the top, smoothing it with an offset spatula.
  • Chill: Cover and refrigerate at least 4 hours, but overnight is best — the ladyfingers fully soften and the slices hold clean edges.
  • Serve: Just before serving, dust the top generously with cocoa powder mixed with the extra cinnamon. Slice with a hot, dry knife, wiping between cuts, and serve chilled.

Notes

Puree, not pie filling: pumpkin pie filling is pre-spiced and sweetened and will make the cream too sweet and loose. Use plain canned pumpkin puree.
 
One-second dip: ladyfingers soak up liquid fast. A quick in-and-out keeps them tender, not soggy. If they break, you dipped too long.
 
Room-temp mascarpone is non-negotiable: cold mascarpone refuses to blend smooth and leaves lumps. Set it out 30-45 minutes before you start.
 
Overnight is the secret: at 4 hours it is edible but slices can slump. A full night in the fridge gives bakery-clean layers - and it keeps up to 3 days.
 
No-coffee version: swap the espresso for strong chai tea (brewed double-strength and cooled) for a chai-pumpkin tiramisu.
 
Make-ahead for holidays: assemble up to 2 days before serving; dust with cocoa only on the day you serve so it stays velvety, not damp.