Pumpkin Tiramisu

Pumpkin Tiramisu is a delicious and easy to make Italian dessert that's perfect for the holidays. Strong brewed coffee can be substituted for the espresso.

Course Dessert

Cuisine Italian

Keyword Pumpkin Tiramisu, tiramisu

Prep Time 15

Chill Time 4

Total Time 4 15

Servings servings

Calories 397kcal

Author Angela Allison

Equipment

9x9 inch baking dish or casserole dish

Ingredients

1 ½ cups heavy whipping cream
16 ounces mascarpone cheese, softened
1 cup powdered sugar
¾ cup pumpkin purée
2 teaspoons pumpkin spice seasoning (plus more for sprinkling)
1 cup brewed espresso, cooled
¼ cup liqueur (Kahlua, Frangelico, or Marsala wine)
1 package ladyfingers (24 count)

Instructions

In a bowl, use a handheld mixer to beat the heavy cream until stiff peaks form.
In a separate bowl, use the mixer to beat together the mascarpone, powdered sugar, pumpkin purée, and pumpkin spice until well combined. Fold in the whipped heavy cream using a rubber spatula until combined.
In a separate small bowl, whisk together the cooled espresso and liqueur. Dip half of the ladyfingers in the mixture and arrange them in a single layer in the bottom of a 9x9 inch baking dish.
Spoon half of the pumpkin mascarpone mixture over the ladyfingers, spreading it evenly.
Repeat the layering process with another layer of dipped ladyfingers and finish with the mascarpone mixture. Cover dish with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
Before serving, sprinkle pumpkin spice over the top of the pumpkin tiramisu. Cut into slices or just scoop and enjoy!

Notes

I make this in a 9x9 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.

Nutrition