Creamy Pumpkin Tiramisu Spice

Creamy pumpkin tiramisu brings a cozy twist to the classic Italian dessert with a luscious layer of pumpkin mascarpone cream and warm notes of pumpkin pie spice. It is an autumn showstopper and my favorite way to delight pumpkin lovers at any gathering.

Last Thanksgiving my niece asked if we could have something a little different for dessert. This tiramisu was such a hit that she claimed the leftovers as breakfast the next morning.

Ingredients

• Mascarpone cheese: Adds richness and stabilizes the cream Use the highest quality full-fat mascarpone you can find
• Vanilla extract: Boosts warm flavor Look for pure vanilla instead of imitation for best taste
• Pumpkin puree: Delivers a sweet earthy note Use canned pumpkin puree not pumpkin pie filling since it is just pumpkin
• Granulated sugar: Adds sweetness and balances the layers Choose fine sugar so it dissolves quickly
• Brown sugar: Lends a caramel depth and moisture Light or dark brown sugar both work
• Pumpkin pie spice: Weaves cinnamon nutmeg ginger and cloves Look for blends without artificial flavors
• Kosher salt: Enhances the sweetness Use a good flaked kosher salt if possible
• Heavy cream: Whipped for lightness Keeps the cream fluffy and decadent Use very cold cream for the best whip
• Ladyfingers: Delicate crisp sponge that soaks up espresso Choose Italian savoiardi if available
• Coffee: Provides depth and softens the cookies Brew a strong coffee or espresso for bold flavor

Step-by-Step Instructions

Prepare the Coffee:

Brew a strong pot of coffee or espresso and let it cool for ten minutes to prevent soggy ladyfingers later

Mix the Mascarpone:

Combine room temperature mascarpone cheese granulated sugar brown sugar kosher salt and pumpkin pie spice in a large bowl Whip for two minutes with a hand mixer until smooth and creamy

Pumpkin Addition:

Blend pumpkin puree into the mascarpone mixture Mix on medium speed until smoothly incorporated and there are no streaks

Whip the Cream:

Pour in cold heavy cream Beat the mixture for three to four minutes until you see stiff peaks and the filling is thick and fluffy Scrape the bowl often

Dip and Layer Ladyfingers:

Quickly dip each ladyfinger just one to two seconds into the cooled coffee Lay them snugly in a single layer in your baking dish

First Layer of Cream:

Spread half of the pumpkin mascarpone cream over the ladyfingers Use a spatula to create an even smooth layer to cover the cookies completely

Second Layer:

Repeat the dipping process with the remaining ladyfingers and create a second layer on top of the cream

Pipe and Finish:

Spoon the rest of your pumpkin cream into a piping bag fitted with a star tip Pipe big elegant dollops over the top ladyfinger layer

Chill and Set:

Cover the whole dish with plastic wrap and refrigerate at least four hours or overnight This lets the flavors meld and the tiramisu set

Dust with Cocoa:

When ready to serve shower the top with a generous layer of unsweetened cocoa powder for that classic tiramisu finish

Save

My favorite part is how the pumpkin and spices blend together in the mascarpone cream. The kitchen fills with such a warm comforting smell that every time I serve this at family dinners my mom tells stories of her time in Italy and everyone lingers for second helpings.

Storage Tips

Keep the pumpkin tiramisu covered in the refrigerator. It is best eaten within three days although we never have leftovers that long at our house. The ladyfingers stay pleasantly tender without turning mushy as long as you let the coffee cool before dipping.

Ingredient Substitutions

You can swap out homemade whipped cream for store-bought in a pinch but make sure it is unsweetened. If you cannot find pumpkin pie spice use a blend of cinnamon nutmeg and ginger. For a gluten-free version search for gluten-free ladyfingers which you can find at some specialty shops.

Serving Suggestions

Serve this tiramisu as a showstopping finish to your Thanksgiving table or any autumn dinner. Sometimes I scoop it into little glasses for a casual gathering so everyone gets their own creamy parfait. For an extra autumnal touch sprinkle a little extra pumpkin pie spice on top with the cocoa powder.

Cultural and Historical Context

Tiramisu has its roots in Northern Italy but this pumpkin twist is a nod to American fall traditions. By layering pumpkin and spice with classic Italian techniques you get the best of both worlds. Friends who grew up with classic tiramisu always ask for the recipe after tasting this fall-inspired version.

Recipe FAQs

→ Can I use fresh pumpkin puree?

It's best to use canned pumpkin puree, as fresh versions can be too watery for the mascarpone filling. If you do use fresh, strain it well to remove excess liquid.

→ How long should I chill the dessert?

Chill for at least 4 hours, or longer if possible. This allows flavors to develop and the layers to set properly.

→ What type of coffee should I use?

Strong espresso or rich brewed coffee works best. Let it cool before dipping the ladyfingers to avoid sogginess.

→ Can I prepare this dessert ahead of time?

Yes, preparing a day in advance is recommended. This allows optimal flavor and texture to develop.

→ Is full-fat mascarpone necessary?

Full-fat mascarpone ensures a stable and creamy filling. Lower-fat options may result in a softer texture.

→ Can I substitute ladyfingers?

If ladyfingers aren't available, try using sponge cake slices or pound cake as a substitute.