This Pumpkin Tiramisu is a fun twist on the classic dessert. It’s creamy, spiced with pumpkin flavors, and layered with coffee-soaked cookies for that extra kick!
Whenever I make this, my friends can’t resist going back for seconds! It’s easy and perfect for fall gatherings. Plus, who can say no to pumpkin and coffee? ☕🎃
Key Ingredients & Substitutions
Coffee: Strong brewed coffee is essential for flavor. If you’re sensitive to caffeine, use decaf. You can also swap in brewed herbal tea for a different twist!
Ladyfinger Biscuits: Traditional for tiramisu, but you can skip them and use any sponge cake cut into strips. Shortbread cookies can work too if you prefer a crunchier texture.
Pumpkin Puree: Canned puree is convenient and tastes great, but you can use homemade puree from roasted pumpkin for a fresh flavor. Be sure to drain any excess liquid!
Mascarpone Cheese: This gives the creaminess, but if you can’t find it, cream cheese mixed with a little heavy cream can be a nice alternative. Just mix it until it’s smooth.
Heavy Cream: You can use whipped topping for a lighter version, but I find fresh whipped cream tastes the best. Remember to whip it until it forms stiff peaks!
How Do I Ensure I Get the Right Coffee Flavor?
Getting the coffee flavor just right is important in this recipe. Here’s how to do it:
- Brew your coffee strong! Use a dark roast for a richer flavor and let it cool completely before using.
- If you’re using coffee liqueur, mix it into the cooled coffee for an added kick.
- When dipping ladyfingers, do it quickly! A quick dip ensures they absorb the coffee without getting soggy. Aim for a second or two per side.
How to Make Pumpkin Tiramisu
Ingredients You’ll Need:
For the Layers:
- 1 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur (optional)
- 24 ladyfinger biscuits
For the Pumpkin Filling:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup mascarpone cheese
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
- Pinch of salt
For the Whipped Topping:
- 1 cup heavy cream
- Cocoa powder, for dusting
- Chopped nuts (e.g., walnuts or pecans) for garnish (optional)
How Much Time Will You Need?
This delicious Pumpkin Tiramisu takes about 30 minutes of preparation and at least 4 hours in the refrigerator to set properly. If you can wait overnight, that makes it better! You’ll love how easy and scrumptious it is.
Step-by-Step Instructions:
1. Prepare the Coffee:
Brew your strong coffee and let it cool to room temperature. If you’re using coffee liqueur, mix it into the cooled coffee. This adds a nice depth of flavor!
2. Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, mascarpone cheese, granulated sugar, vanilla extract, pumpkin pie spice, and a pinch of salt. Keep whisking until everything is smooth and creamy.
3. Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. You want it to be fluffy and hold its shape!
4. Combine the Mixtures:
Carefully fold the whipped cream into the pumpkin-mascarpone mixture. Do this gently so you keep all the lightness and fluffiness in the cream!
5. Layer the Ladyfingers:
Take a ladyfinger and quickly dip it into the cooled coffee (don’t soak, just a little dip). Arrange a layer of these dipped ladyfingers on the bottom of your serving dish or square pan.
6. Add the Pumpkin Cream:
Evenly spread half of the pumpkin cream mixture over the layer of ladyfingers. Smooth it out so it’s nice and even!
7. Repeat the Layers:
Now it’s time for another layer! Dip the remaining ladyfingers in your coffee and place them on top of the pumpkin cream. Follow this with the rest of the pumpkin cream mixture.
8. Final Whipped Cream Layer:
Spread a lovely thick layer of whipped cream over the top of the last pumpkin layer. This is where it gets beautifully creamy!
9. Decorate!
You can use a piping bag or just a spoon to add some pretty dollops of whipped cream on top. Dust some cocoa powder over it for that classic tiramisu finish. If you like, garnish with chopped nuts for crunch!
10. Chill and Serve:
Place your tiramisu in the fridge and let it chill for at least 4 hours (overnight is even better!). This allows all those fantastic flavors to meld together. When you’re ready, slice and enjoy this delightful treat!
Enjoy your Pumpkin Tiramisu, a fun and festive treat perfect for any occasion! 🎃
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin puree! Roast your pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to drain any excess liquid to keep your tiramisu from becoming too watery.
How Long Can I Store Leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. Just make sure to cover it tightly to keep the flavors fresh. The flavors may even deepen a bit as it sits!
Can I Make This Recipe Gluten-Free?
Absolutely! Look for gluten-free ladyfingers or use a gluten-free sponge cake as a substitute. Just ensure all ingredients used, such as liqueur and baking powder, are also gluten-free.
What If I Don’t Have Mascarpone Cheese?
If you don’t have mascarpone, you can substitute it with a mixture of cream cheese and heavy cream. Use 8 ounces of cream cheese mixed with 1/4 cup of heavy cream, whipped until smooth, to replicate the texture and flavor closely.