Pumpkin Tiramisu Recipe (No Eggs)

Pumpkin Tiramisu is a delicious and easy to make Italian dessert that’s perfect for the fall. This creamy tiramisu is made with pumpkin purée, pumpkin spice, and is perfect for your holiday table!

⭐️⭐️⭐️⭐️⭐️ REVIEW: Love this Pumpkin Tiramisu recipe. Looks so delicious and easy to make. Definitely will make it for the family, my daughter loves tiramisu. Thanks for sharing 🙂

One bite and you’ll fall in love with this creamy and delicious pumpkin tiramisu made with all of the classic tiramisu ingredients. This no-bake and no raw eggs recipe is simple to make ahead and great for Thanksgiving dinner. 

If you love pumpkin desserts, be sure to give this tiramisu a try. Guaranteed to be the best thing you’ve eaten! 

If you love tiramisu, try these delicious variations of it like Limoncello Tiramisu, Strawberry Tiramisu, Tiramisu Bundt Cake, or even Tiramisu Cookies. And, for the traditional tiramisu, make this fan-favorite Tiramisu with Kahlua recipe. 

You’ll Love Pumpkin Tiramisu!

If you’re looking for a fun and delicious treat for your holiday get together, this pumpkin tiramisu recipe is it! This simple Italian no bake dessert is full of fall flavors and always a crowd favorite. 

This recipe is made the traditional way with lady fingers, espresso, mascarpone cheese, and heavy cream. Also, it’s made without egg yolks or eggs for a simple and delicious treat. 

Here, you get a dose of pumpkin flavor from both the canned pumpkin added to the cream layer as well as pumpkin pie spice. The final results tastes like a creamy pumpkin spice latte! 

You’re going to love that you can make this cake up to two days in advance and let it refrigerate until ready to serve. It’s a great stress-free dessert that’s perfect for the holidays! 

So, if you’re looking for a fun and show stopping treat for your holiday get together, give this pumpkin tiramisu a try. It’ll become a new family tradition for the holidays. 

Ingredients

• Pumpkin Purée: use canned pumpkin for this recipe. Be sure you are using the purée and not pumpkin pie filling. 
• Mascarpone: it wouldn’t be tiramisu without creamy thick mascarpone cheese. You will need two 8-ounce containers for this recipe. Have it at room temperature for easy mixing. 
• Heavy Cream: you will need the heavy cream to make whipped cream to incorporate into the cream layer. Use chilled cream for best results. 
• Ladyfingers: we are making this pumpkin tiramisu the classic way with Italian ladyfinger cookies. You can find these crunchy biscuits in the cookie section of most grocery stores. 

• Powdered Sugar: you will need to use icing sugar to sweeten up the dessert. Granulated sugar will not incorporate well. 
• Espresso: use about a cup of brewed espresso to dip the ladyfingers into. You could always substitute very strong coffee here as well. 
• Liqueur: the options for the liqueur used to make the soak could be Kahlúa, Frangelico, or the classic marsala wine. I prefer to use Kahlua for its coffee flavoring. 
• Pumpkin Spice: the pumpkin spice is necessary to bring out the pumpkin flavors and gets sprinkled on top. You can make your own using a combination of ground cinnamon, nutmeg, cloves, and ginger. 

How to Make Pumpkin Tiramisu Filling

This recipe for no raw eggs Pumpkin Tiramisu comes together fast and is easy to make. For assembly, you will need a 9×9 inch baking pan with high sides or a casserole dish. 

Step 1: whip the heavy cream

Firstly, in a medium bowl, add in one cup of heavy cream. Using an electric mixer on high speed, beat the cream until it stiffens and stiff peaks form; set aside. 

Step 2: add filling ingredients

Then, in a separate large bowl, combine the room temperature mascarpone, powdered sugar, pumpkin purée, pumpkin spice, and vanilla. 

Step 3: mix filling

Use an electric hand mixer to beat together the ingredients until they are smooth and well incorporated. 

Step 4: fold in heavy cream

Lastly, to finish off the filling, fold the heavy cream mixture into the pumpkin mixture using a rubber spatula. 

Assembling the Pumpkin Tiramisu

Before assembling the pumpkin tiramisu, you will need to make the soak for the ladyfingers. To do this, combine the brewed espresso with the liqueur in a shallow bowl. 

Step 1: dip the ladyfingers

Working one at a time, dip the ladyfinger cookies into the espresso mixture and place a single layer on the bottom of the dish. You may need to trim the cookies to have them fit. 

Step 2: spread on half of the filling

Then, carefully spread on half of the pumpkin filling being careful not to move around the ladyfingers. 

Step 3: dip the remaining ladyfingers in soak

Repeat the layers by dipping coffee-soaked ladyfingers and placing them on top of the mascarpone cream layer. 

Step 4: Top with remaining pumpkin filling

Lastly, spread the remaining mascarpone filling over the second layer of ladyfingers. Cover the pumpkin tiramisu with plastic wrap and refrigerate for at least four hours. 

Once the tiramisu has chilled, sprinkle on more pumpkin spice over the top. You could also use cocoa powder here as well. 

To serve, cut into squares and carefully remove a piece of tiramisu from the pan. You can also use a large scoop to remove it from the pan. 

Recipe Tips

• I make this in a 9×9 inch baking dish with high sides. You can use whatever sized casserole dish you like, just spread out the ladyfingers so you get two even layers. 
• Use room temperature mascarpone so it incorporates better with the other ingredients. 
• Make sure you are using pumpkin purée and not pumpkin pie filling. 
• Chill the pumpkin tiramisu for at least 4 hours before slicing and serving. You can make this up to 24 hours in advance. 
• Store leftovers in an airtight container in the refrigerator for up to four days. 

Frequently Asked Questions

What liqueur to use for Pumpkin Tiramisu? 

It is common to add liqueur to the coffee soak for tiramisu. The best liqueurs to use are Kahlúa, Frangelico, a dark rum, or the classic Marsala wine. 

How to store leftover tiramisu? 

To store leftover tiramisu, cover it tightly with plastic wrap to prevent air exposure, and then refrigerate it. Consume it within 3-4 days for the best taste and texture.  

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