It’s impossible for my family to agree on desserts. I’m all about chocolate everything, my dad likes fruits and nuts in his desserts (I loathe), my brother is into inventive sweets and will sometimes pass on too much chocolate, and my mom… well, she doesn’t have a sweet tooth. But there is one dessert that bridges the gap, bringing us—even my dessert-averse mother—together. For all of us, tiramisu is the ideal meal-ending dessert.
Pumpkin Tiramisu, Your New Favorite Tradition
My first memory of tiramisu is from the Olive Garden. Layers of cream, soft cookies, and a little hint of chocolate cut with coffee ticked all the boxes of a satisfying dessert. We’ve long since aligned on the tradition of serving tiramisu as part of our annual Christmas dinner. But who said that tiramisu always has to be the classic version?
Every so often, we’ll enjoy a little twist on the classic. While I understand the purists might scoff at the idea, I love having a little fun and aligning my family’s favorite dessert with the season. I’ve seen recipes lean into lemon, matcha, and even raspberry tiramisu. (Trust me, it’s perfect for summer.) And now, with all of us savoring the spicy sweetness of fall, pumpkin tiramisu is the ultimate autumnal treat.
Ingredients for Pumpkin Tiramisu
This ingredient list couldn’t be simpler. And if you’re doing any fall baking, you probably have most of these already on hand.
Pumpkin puree.Not pumpkin pie filling. Make sure that the only ingredient listed is pumpkin.
Maple syrup. Go for the good stuff—you’ll taste it.
Spices. Ground ginger, cinnamon, nutmeg, and a pinch of salt add a warming flavor to this tiramisu.
Heavy whipping cream. A tiramisu staple.
Mascarpone. You could also use cream cheese if you want, just note the flavor will be more cheesecake-like.
Brown sugar. It adds a complex sweetness to your tiramisu.
Vanilla. Optional, but lends a nice bit of depth.
Crystallized ginger. Instead of the traditional chocolate, I like topping my pumpkin tiramisu with ginger to give it a bit of heat.
How to Prepare Pumpkin Tiramisu
This version of tiramisu is incredibly easy to make, with each component requiring just a little bit of prep to make assembly a breeze.
A lot of the flavor is going to come straight from the pumpkin. You could use a pumpkin butter if you can find it, but prepping the pumpkin ahead of time is just as easy. In a pot, add the pumpkin, maple syrup, and spices, and sauté until the pumpkin thickens and darkens a bit in color. We’re trying to cook out a bit of the extra water from the pumpkin puree, while also helping the flavors come together. Let cool completely (or the pumpkin will melt the cream) and you’re ready to go.
For the cream, a little mascarpone, brown sugar, and whipping cream get whipped to soft peaks. Then, you’ll gently fold the cream and the pumpkin together. It’s creamy and sweet while also being warm and quintessentially fall.
Assembly is just like any other tiramisu. Ladyfingers dipped in coffee and layered with the pumpkin cream make for the ultimate fall dessert. To take things over the top, I like to top the tiramisu with a bit of fresh whipped cream, a dust of cinnamon instead of cocoa powder, and some crystallized ginger. Every bite will keep you coming back for more!
Storage Tips
The best part of a dessert like this is that it needs to set in the fridge. Because of that, not only can you make this pumpkin tiramisu ahead of time, but any leftovers can hang out in the fridge as well. Simply cover your container and keep it in the fridge for up to a week. (If it even lasts that long!)
In the spirit of fall sweet treats, here are a few more recipes we’ve been loving lately:
An easy no-bake pumpkin twist on the classic tiramisu.
1 15–ounce can pumpkin puree
1/4cup maple syrup
1/4 teaspoon salt
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1cup heavy whipping cream
1/4cup mascarpone
2 tablespoons brown sugar
1 teaspoon vanilla
2 packages of ladyfinger cookies
2cups of coffee
for serving: whipped cream, cinnamon, and crystallized ginger
Prepare the pumpkin. In a stovetop pot, add the pumpkin puree, maple syrup, salt, ginger, cinnamon, and nutmeg. Heat on low until the pumpkin begins to bubble. Continue cooking on low for about 15-20 minutes, stirring occasionally, until the pumpkin is thick and has darkened slightly in color. (If you want to be exact, once finished cooking, this should weigh about 12 ounces.) Let cool completely.
Prepare the pumpkin cream. In a stand mixer, add the heavy whipping cream, mascarpone, brown sugar, and vanilla. Whip on high until soft peaks form. Do not over-whip! In thirds, slowly fold in the reduced pumpkin, one batch at a time, until the mixture is smooth.
To prepare the tiramisu, dip ladyfingers in the coffee and add a layer of the soaked cookies into your serving dish of choice. Let tiramisu chill in the fridge until ready to serve, at least an hour.
To serve, add a layer of the cream, then another layer of cookies, and so on until the container is filled. Top with a layer of fresh whipped cream, a sprinkle of cinnamon, and chopped crystallized ginger. Enjoy!
