Pumpkin Pie Tiramisu combines the rich, creamy decadence of classic Italian tiramisu with the cozy, spiced flavors of your favorite autumn dessert. This treat is truly the best of both worlds, blending whipped mascarpone and pumpkin purée with a dusting of cinnamon and cocoa for a layered, no-bake dessert that practically melts in your mouth. Each bite is softly soaked with coffee and spiked with the hint of pumpkin pie spice—we’re talking a showstopper for every gathering, from Thanksgiving to a simple fall weekend.

Pumpkin Pie Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Pumpkin Pie Tiramisu happens with a handful of simple, thoughtfully chosen ingredients. Each element shines: the creamy mascarpone, the pumpkin, and the light ladyfingers all play their role in creating a dessert that tastes complex but is easy to put together.

Heavy whipping cream: Essential for that lush, fluffy filling—whip it to stiff peaks for maximum volume and lightness.
Mascarpone cheese: The backbone of any tiramisu; be sure it’s at room temperature for smooth, lump-free blending.
Pumpkin purée: Real pumpkin adds authentic autumn flavor and gorgeous color—canned pumpkin works perfectly here.
Powdered sugar: Sweetens the filling without any graininess, making each layer silky and smooth.
Pumpkin pie spice: A fragrant blend that ties in cinnamon, nutmeg, and clove for irresistibly cozy vibes.
Vanilla extract: Adds warmth and depth, accentuating both mascarpone and pumpkin.
Ladyfinger cookies (savoiardi): These crisp biscuits soak up the coffee while holding their texture—don’t skip them!
Brewed espresso or strong coffee: Depth and a touch of bitterness balance out the sweetness (make sure it’s cooled).
Maple syrup or coffee liqueur (optional): Either adds an extra dimension—use maple for a sweet, earthy twist or liqueur for a grown-up kick.
Ground cinnamon and cocoa powder (for dusting): For that traditional tiramisu finish, with an autumn flavor upgrade.
Crushed gingersnaps or toasted pecans (optional, for topping): Add crunch and a flavorful surprise to each bite.

How to Make Pumpkin Pie Tiramisu

Step 1: Whip the Cream

Pour your heavy whipping cream into a large bowl and whip it using an electric mixer on medium-high speed until stiff peaks form. Don’t rush this step—a fluffy whipped cream gives Pumpkin Pie Tiramisu its signature lightness. Set aside once it’s cloud-like and able to hold its shape.

Step 2: Make the Pumpkin Mascarpone Mixture

In a separate bowl, combine the mascarpone cheese, pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Beat everything together until the mixture is smooth, creamy, and free of lumps. This is where the classic tiramisu meets the fall pumpkin pie magic!

Step 3: Fold in the Whipped Cream

Carefully fold the whipped cream into the mascarpone-pumpkin mixture. Gently use a spatula and mix until just combined—this keeps the filling light and airy, making each layer of the Pumpkin Pie Tiramisu melt-in-your-mouth good.

Step 4: Prepare the Coffee Dip

In a shallow dish, stir together the cooled espresso or strong coffee with the maple syrup or coffee liqueur (if you’re adding one). This mixture will infuse each ladyfinger with wonderful depth—just be careful not to oversoak!

Step 5: Layer the Ladyfingers

Quickly dip each ladyfinger in the coffee mixture, just 1 to 2 seconds per side (so they soak up flavor but don’t fall apart). Arrange a single layer of dipped ladyfingers on the bottom of your chosen dish—a 9×9-inch baking dish or a trifle bowl works beautifully.

Step 6: Add the Pumpkin Mascarpone Filling

Spread half of the luscious pumpkin mascarpone mixture evenly over the ladyfingers. This layer should be thick and generous, creating a beautiful contrast with the soaked cookies.

Step 7: Repeat the Layers

Continue with a second layer of dipped ladyfingers, then finish with the remaining pumpkin mascarpone filling. Gently smooth the top with a spatula, ensuring every inch is covered for a picture-perfect finish.

Step 8: Finish and Chill

Dust the top with a blend of ground cinnamon and cocoa powder for that classic tiramisu look, with a hint of fall. Cover tightly and refrigerate for at least 4 hours—or, for the dreamiest texture, overnight. The flavors meld, and the filling sets to perfection.

How to Serve Pumpkin Pie Tiramisu

Garnishes

Just before serving, top your Pumpkin Pie Tiramisu with a shower of crushed gingersnaps or toasted pecans for an irresistible crunch and a feast for the eyes. A little extra sprinkle of cinnamon or cocoa powder adds a final flourish—so don’t be shy with those finishing touches.

Side Dishes

While Pumpkin Pie Tiramisu is a dessert that stands proudly on its own, pairing it with a cup of coffee or chai tea makes for an unforgettable experience. For a holiday table, serve alongside roasted pears or baked apples to keep the cozy, autumnal theme alive.

Creative Ways to Present

Channel your inner dinner party host by layering individual portions in glass jars or parfait glasses—guests will love their personal Pumpkin Pie Tiramisu trifle. For a family-style approach, serve straight from a pretty baking dish, or use a bundt pan for a dramatic unmolded version.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pumpkin Pie Tiramisu tightly covered in the refrigerator; it stays fresh and delicious for up to three days. The flavors continue to meld beautifully, and every slice is just as dreamy as the first.

Freezing

You can absolutely freeze Pumpkin Pie Tiramisu! For best results, assemble in a freezer-safe dish and wrap well; it will keep for up to one month. Thaw overnight in the refrigerator before serving, and dust with fresh toppings for the best texture and appearance.

Reheating

This dessert truly shines when served chilled and doesn’t require reheating. If you’ve stored it in the fridge or freezer, simply bring to serving temperature and enjoy—no microwave or oven needed.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! If you have homemade pumpkin purée on hand, just make sure it’s thick and not too watery—this keeps your Pumpkin Pie Tiramisu layers thick and creamy instead of runny.

What can I substitute for mascarpone cheese?

If mascarpone is unavailable, you can use a full-fat cream cheese softened to room temperature. The flavor and texture will be a touch different but still absolutely delicious in this recipe.

Is there a way to make Pumpkin Pie Tiramisu alcohol-free?

Definitely! Just use maple syrup instead of coffee liqueur in the coffee soak, and you’ll have all the flavor without any alcohol—a great choice for families or holiday gatherings with kids.

How far ahead can I make Pumpkin Pie Tiramisu?

For the best flavor and set, make Pumpkin Pie Tiramisu at least 4 hours in advance, or even better, the day before you plan to serve it. It’s a fantastic make-ahead dessert for busy schedules.

Can I use a different type Dessert

You can! If you can’t find ladyfingers, try thin sponge cake slices or even graham crackers. The texture will change slightly, but your Pumpkin Pie Tiramisu will still be a crowd-pleasing treat.

Final Thoughts

If you’re ready to bring a little autumn magic to your dessert table, don’t miss the chance to try Pumpkin Pie Tiramisu. Each spoonful is silky, spiced, and guaranteed to charm everyone who takes a bite. Happy layering—and even happier eating!

Pumpkin Pie Tiramisu Recipe

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4.9 from 27 reviews

Author: admin
Total Time: 4 hours 20 minutes (including chilling)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the flavors of fall with this Pumpkin Pie Tiramisu recipe. Layers of creamy pumpkin mascarpone filling and coffee-soaked ladyfingers, dusted with cinnamon and cocoa, create a dessert that is perfect for any holiday gathering.

Ingredients

Scale

For the Filling:

1 cup heavy whipping cream
8 ounces mascarpone cheese (room temperature)
½ cup pumpkin purée
½ cup powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

For the Assembly:

24–30 ladyfinger cookies (savoiardi)
1 cup brewed espresso or strong coffee (cooled)
2 tablespoons maple syrup or coffee liqueur (optional)
ground cinnamon and cocoa powder (for dusting)
crushed gingersnaps or toasted pecans (optional, for topping)

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Instructions

Whip the Cream: In a large bowl, whip the heavy cream until stiff peaks form and set aside.
Prepare the Filling: In another bowl, combine mascarpone cheese, pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until smooth and creamy. Gently fold in the whipped cream until fully incorporated and the mixture is light and fluffy.
Assemble the Tiramisu: Dip each ladyfinger into the coffee mixture, then layer them in the dish. Spread half of the pumpkin mascarpone mixture over the ladyfingers. Repeat layering and finish with a dusting of cinnamon and cocoa powder.
Chill and Serve: Cover and refrigerate for at least 4 hours or overnight to set. Top with crushed gingersnaps or pecans before serving if desired.

Notes

For a stronger pumpkin flavor, add a tablespoon of maple syrup to the filling.
This dessert is perfect for make-ahead holiday meals and tastes even better after chilling overnight.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American, Italian-Inspired