If you love pumpkin desserts and easy, no-bake treats, you’re in for a real sweet time today. I’m sharing two fantastic pumpkin tiramisu recipes that are perfect for any occasion, especially as the weather gets cooler.
These creamy, layered desserts bring all the cozy feelings of fall straight to your table. You’ll find a delicious classic version and one with a hint of warming chai spices that I know you’ll enjoy making.
Jump to Recipe:
Amazing Pumpkin Chai Tiramisu Recipe
This pumpkin chai tiramisu brings together the creamy texture of tiramisu with warming chai spices and pumpkin. It’s a lovely dessert for fall gatherings or a cozy night in.
Key Ingredients & Tips
- Ladyfingers: These special cookies soak up the liquid well and give the dessert its classic soft texture. Be quick when dipping them so they don’t get too soggy.
- Chai Spice Blend: Use a good quality chai spice blend to get the best warm and aromatic flavor. You can adjust the amount of spice to your personal liking.
What You Need
- 24 ladyfingers
- 1 cup pumpkin puree (not pie filling)
- 8 ounces mascarpone cheese, softened
- 1 ½ cups heavy cream
- ½ cup granulated sugar
- 2 teaspoons chai spice blend
- 1 cup strong brewed coffee or espresso, cooled
- 1 teaspoon vanilla extract
⏱️ Time: 30 minutes active, 4 hours chilling🍽️ Yields: 8 servings
How to Make It
Step 1: Make the Creamy Filling
In a large bowl, beat the softened mascarpone cheese, pumpkin puree, sugar, and chai spice blend until smooth and well combined. In a separate cold bowl, whip the heavy cream and vanilla extract until it forms stiff peaks. Gently fold the whipped cream into the pumpkin mixture until everything is just combined. Be careful not to overmix.
Step 2: Assemble the Layers
Quickly dip each ladyfinger into the cooled coffee, just for a second or two. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish or a similar serving dish. Spread half of the pumpkin cream mixture evenly over this layer of ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining pumpkin cream. Cover the dish and chill for at least 4 hours, or ideally overnight, before serving.
📝 Final Note
For the best flavor, make this pumpkin chai tiramisu the day before you plan to serve it. This lets all the flavors come together nicely and the ladyfingers soften to perfection.
Classic Pumpkin Tiramisu Dessert
If you love traditional tiramisu but want a seasonal update, this pumpkin tiramisu is perfect. It’s a simple, elegant dessert that everyone will enjoy.
Key Ingredients & Tips
- Pumpkin Puree Choice: Make sure you use 100% pure pumpkin puree from a can, not pumpkin pie filling. Pie filling already has spices and sugar added, which will change the recipe’s balance.
- Espresso or Coffee: A strong, cooled espresso is best for dipping ladyfingers to give that authentic tiramisu depth. You can also use very strong brewed coffee if you don’t have espresso.
What You Need
- 20-24 ladyfingers
- ¾ cup pumpkin puree (not pie filling)
- 8 ounces mascarpone cheese, softened
- 1 cup heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup strong brewed espresso or coffee, cooled
- 1 teaspoon vanilla extract
⏱️ Time: 25 minutes active, 3 hours chilling🍽️ Yields: 6-8 servings
How to Make It
Step 1: Prepare the Pumpkin Cream
In a mixing bowl, beat together the softened mascarpone cheese, pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract until the mixture is smooth. In a separate, clean bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the pumpkin and mascarpone mixture until just combined.
Step 2: Layer and Chill
Dip each ladyfinger quickly into the cooled espresso or coffee, making sure not to soak them too much. Arrange a single layer of these dipped ladyfingers at the bottom of a 9×5 inch loaf pan or a similar dish. Spread half of the pumpkin cream evenly over this layer. Repeat with another layer of dipped ladyfingers and then the remaining pumpkin cream. Cover the dish and chill in the refrigerator for at least 3 hours, or until it’s set.
📝 Final Note
Dust with a little cocoa powder or extra ground cinnamon just before serving for a nice finish. Any leftovers of this pumpkin tiramisu should be stored in the fridge and eaten within 2-3 days.