Pumpkin Tiramisu

Hey there, flavor adventurer! Isla here from BiteTide, your partner-in-crime for turning cozy cravings into kitchen wins. 🧡 Can you smell it? That crisp, leafy, spice-kissed air? Fall isn’t just a season; it’s a *vibe*. And what better way to ride that wave than with a dessert that screams autumn elegance without demanding you slave over a hot oven? Enter: Pumpkin Tiramisu.

Picture this: velvety layers of spiced pumpkin cream, light as a cloud, hugging coffee-dipped ladyfingers. It’s like your favorite pumpkin pie met a classic Italian tiramisu for a moonlit stroll through an apple orchard. 🍂✨ This beauty is *seriously* easy (promise!), looks stunning in a trifle bowl or classic baking dish, and feeds a crowd – perfect for Friendsgiving, cozy dinner parties, or just treating yourself because, well, *you deserve it*. Forget fussy pastry; we’re all about bold flavor and happy dances here. So, grab your biggest mixing bowl and let’s whip up some autumn magic that’ll have everyone begging for seconds!

This recipe? It’s got roots. Growing up in my little coastal town, fall meant two things: stormy seas and my Nonna’s kitchen smelling like heaven. She’d make classic tiramisu for special occasions, a ritual involving strong espresso, whispered secrets, and me sneaking finger-dips of mascarpone. Fast forward to my first autumn living inland, miles from the ocean. I craved that coastal coziness but missed the salty air. One rainy Sunday, feeling nostalgic, I stared at a can of pumpkin purée and Nonna’s old recipe card. “What if…?” I thought. A little ginger here, some cinnamon there… I nervously layered it up. That first bite? Pure magic! It tasted like home *and* harvest season all at once – a warm hug from Nonna with a crunchy leaf pile twist. It instantly became *my* autumn ritual, a way to blend old memories with new flavors. Every time I make it now, I think of her, and that little spark of kitchen rebellion that started it all.

Gather Your Flavor Crew:

Don’t stress about perfection! Here’s the dream team (and my favorite tips for swaps):

• 2 1/2 cups pumpkin purée (two 15-oz cans): Pure pumpkin magic! Chef Insight: Canned is perfect here – consistent texture and moisture. If using fresh, roast it first and drain WELL of excess liquid.
• 3/4 cup light brown sugar: Deep molasses notes = cozy depth. Sub Tip: Dark brown sugar works for extra richness, or use all granulated in a pinch.
• 1 1/4 tsp ground ginger + 1 1/4 tsp ground cinnamon + Pinch of freshly grated nutmeg: The SPICE SQUAD! Chef Hack: Feeling bold? Add a tiny pinch of cloves or cardamom! Pre-mixed pumpkin spice? Use 2 1/2 tsp total, adjusting to your love level.
• 1/4 tsp kosher salt: The secret weapon! Balances sweetness and makes flavors POP. Sub Tip: If using table salt, use a scant 1/4 tsp.
• 1 1/4 cups granulated sugar: Sweetens the creamy base perfectly.
• 2 1/2 cups mascarpone cheese: Luxurious, creamy heart of tiramisu. Chef Must: Let it sit out 20 mins to soften! Sub Alert: Full-fat cream cheese + 2 tbsp sour cream per cup *can* sub, but mascarpone is dreamier!
• 4 1/4 cups heavy cream (chilled!): Whipped into clouds for that airy texture. Non-Negotiable: Chill your bowl and beaters too for best whip!
• 3 1/3 cups brewed coffee, cooled: The classic tiramisu soak. Flavor Boost: Add 2 tbsp rum, bourbon, or coffee liqueur to the cooled coffee for grown-up vibes!
• 3 (7-oz) packages dry ladyfingers (Savoiardi): The structure! Pro Tip: Find the crisp, dry kind near espresso or baking aisles. Soft sponge cake won’t hold up!
• Chocolate shavings & chopped candied ginger: The glam squad! Chef Love: Use a veggie peeler on a dark chocolate bar. Candied ginger adds a spicy-sweet zing!Print
  

  Pumpkin Tiramisu

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  • Author: islamerrick
  • Total Time: 25 minutes
  • Yield: 20 Servings 1x

  Print Recipe

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  Description

  This pumpkin tiramisu blends creamy mascarpone, whipped cream, and spiced pumpkin into a cloud-like filling layered over coffee-soaked ladyfingers. With hints of ginger, cinnamon, and nutmeg, it’s cozy, indulgent, and perfect for autumn gatherings. Topped with chocolate shavings and candied ginger, this dessert looks as good as it tastes.

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  Ingredients

  Scale 1x2x3x

  2 1/2 cups pumpkin purée (two 15-oz cans)

  3/4 cup light brown sugar

  1 1/4 tsp ground ginger

  1 1/4 tsp ground cinnamon

  1/4 tsp kosher salt

  Pinch of freshly grated nutmeg

  1 1/4 cups granulated sugar

  2 1/2 cups mascarpone cheese

  4 1/4 cups heavy cream

  3 1/3 cups brewed coffee, cooled

  3 (7-oz) packages dry ladyfingers

  Chocolate shavings and candied ginger, for garnish

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  Instructions

  In a large bowl, whisk pumpkin, brown sugar, ginger, cinnamon, salt, and nutmeg until smooth.

  In another bowl, beat granulated sugar with mascarpone until fluffy.

  In a separate bowl, whip heavy cream to stiff peaks.

  Fold pumpkin mixture into the mascarpone, then gently fold in whipped cream.

  Quickly dip ladyfingers in coffee and layer in a 9×13 dish (or large trifle bowl).

  Spread a generous layer of pumpkin mascarpone cream. Repeat layers, finishing with cream.

  Chill at least 6 hours or overnight.

  Garnish with chocolate shavings and chopped candied ginger before serving.

  • Prep Time: 25 mins
  • Category: Dessert

  Nutrition

  • Calories: 340
  • Sugar: 17g
  • Fat: 25g
  • Carbohydrates: 26g
  • Protein: 4g

Let’s Build Some Layers (The Fun Part!):

1. Wake Up the Pumpkin: In your largest bowl, whisk together the pumpkin purée, brown sugar, ginger, cinnamon, salt, and nutmeg. Go on, whisk it like you mean it until it’s completely smooth and smells like autumn’s embrace. Chef Tip: Taste it now! Want more spice? Add a pinch! This is YOUR flavor wave.
2. Fluff the Mascarpone: Grab another big bowl. Beat the granulated sugar with the softened mascarpone using an electric mixer on medium speed for about 2 minutes. You want it light, fluffy, and lump-free. Chef Hack: Scrape the bowl sides halfway! Cold mascarpone is lump city – softening is key!
3. Whip It Real Good: Now, in a *chilled* bowl with *chilled* beaters, whip that heavy cream on high speed until stiff peaks form. You know it’s ready when you lift the beaters and the peak stands straight up proudly. Don’t overwhip or it gets grainy! Watch Closely!
4. Marry the Creams: Time to bring it all together! Gently fold the spiced pumpkin mixture into the fluffy mascarpone using a large rubber spatula. Fold, don’t stir! Be gentle to keep it airy. Now, carefully fold in the whipped cream in two additions. Again, FOLD! You want a light, billowy pumpkin cloud. Chef Secret: A few streaks are okay – overmixing deflates your fluff!
5. Dip & Layer (Swiftly!): Get your 9×13 dish (or gorgeous trifle bowl!) ready. Pour the cooled coffee (and booze, if using) into a shallow dish. Quickly dip each ladyfinger into the coffee – just a 1-2 second dip per side! CRUCIAL: Don’t soak them or they’ll turn to mush! They should feel moist but still hold their shape. Lay them snugly in a single layer on the dish bottom.
6. Spread the Love: Dollop half of your glorious pumpkin cream over the ladyfingers. Use your spatula to spread it into an even, generous layer, covering all the cookies. Repeat! Add another layer of quickly-dipped ladyfingers, then top with the remaining pumpkin cream. Smooth the top like you’re frosting the coziest cake ever.
7. Chill Out (Seriously, Be Patient!): Cover tightly with plastic wrap (press it gently onto the cream surface to prevent a skin). Refrigerate for at least 6 hours, but honestly? Overnight is BEST. This is non-negotiable magic time! The flavors mingle, the cream sets, the ladyfingers soften perfectly. Resist the Urge to Peek!
8. Garnish & Wow: Right before serving, shower the top with dark chocolate shavings (I go heavy!) and a generous sprinkle of chopped candied ginger. Presentation Pro: For a trifle bowl, add garnishes in layers as you build for extra wow factor!

Serving Up the Cozy:

This dessert is a showstopper! For a rustic-chic look in your 9×13 dish, slice it into clean squares using a sharp knife dipped in hot water (wipe between cuts!). Dust lightly with cocoa powder *before* the chocolate and ginger for extra flair. If you used a trifle bowl, let those gorgeous layers shine – serve it right from the bowl with a big spoon. Offer strong coffee or a drizzle of caramel sauce on the side for the ultimate autumn indulgence. It’s rich, so smaller portions are perfect… but good luck stopping at just one!

Ride Your Own Flavor Wave:

Make it uniquely yours! Here are some tasty twists:

• Boozy Bliss: Add 2 tbsp bourbon, rum, or coffee liqueur to the cooled coffee for dipping. Amaretto is also divine!
• Ginger Zing: Fold 1/4 cup finely chopped crystallized ginger into the pumpkin cream along with the spices.
• Chocolate Lover’s Dream: Add 1/4 cup sifted cocoa powder OR 1/2 cup melted cooled dark chocolate to the mascarpone mixture before folding.
• Gluten-Free Glam: Use gluten-free ladyfingers (they work great!). Check your spices are GF too.
• Dairy Swap (Vibes, Not Perfection): Use full-fat coconut cream (chilled overnight, scoop the solid part) for whipping. Sub dairy-free cream cheese + 1 tbsp lemon juice per cup for mascarpone. Texture will be slightly different but still delicious!

Isla’s Insider Scoop:

Okay, real talk? The first time I tested this, I got overzealous with the coffee dip. Let’s just say… pumpkin tiramisu soup is *not* a vibe. 😂 Lesson learned: speed-dipping is essential! Over the years, I’ve tweaked the spice balance endlessly – my grandma would definitely raise an eyebrow at the ginger level, but that spicy kick against the sweet cream? *Chef’s kiss!* This recipe is incredibly forgiving though. Cream a little lumpy? Fold gently and it’ll mostly come together. Forgot the salt? Sprinkle a tiny bit on top before garnishing. The true magic happens in the fridge overnight – that patience pays off in creamy, dreamy layers where every flavor sings. It’s become my signature fall dish, the one my friends demand. Seeing their faces light up? That’s the real happy dance moment.

Your Pumpkin Tiramisu Questions, Answered!

Let’s tackle the common head-scratchers:

1. “Can I make this ahead? How long does it keep?” YES! This is the ultimate make-ahead dessert. It needs at least 6 hours to set, but 24 hours in the fridge is IDEAL. It keeps beautifully, covered, for up to 3 days. The flavors just get better!
2. “Help! My tiramisu is soggy/watery!” Two likely culprits: Over-soaked ladyfingers or too much liquid in your pumpkin. Remember: 1-2 second dip per side MAX! If using fresh pumpkin, roast it until very dry and drain any liquid *thoroughly* before measuring. Canned is safest!
3. “Can I use fresh pumpkin instead of canned?” Absolutely! Roast sugar pumpkin (pie pumpkin) until very tender. Puree until smooth, then drain in a fine-mesh strainer lined with cheesecloth over a bowl in the fridge for several hours (or overnight) to remove excess water. Measure *after* draining.
4. “My cream filling seems thin/runny. What happened?” This usually means either the whipped cream wasn’t whipped to stiff peaks *before* folding, or it got deflated during mixing. Ensure your cream and tools are ice cold for whipping. Fold GENTLY! Also, make sure your mascarpone was properly softened before creaming – cold mascarpone doesn’t incorporate well. Don’t worry, it will still taste amazing after chilling!

Nutritional Nibble (Approx. per serving):

Calories: ~340 | Fat: 25g | Carbs: 26g | Protein: 4g | Sugar: 17g
(Remember: This is an indulgent dessert! Enjoy every glorious bite mindfully.)

**Prep Time:** 25 mins (plus coffee cooling!) | **Chill Time:** 6+ hours (overnight best!) | **Serves:** 20 happy people