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Pumpkin Tiramisu

Pumpkin tiramisu layers crisp coffee-dipped ladyfingers with a smooth pumpkin mascarpone filling and a light dusting of cocoa and cinnamon. Chill it overnight for a set, creamy make-ahead dessert.
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Prep Time 30 minutes
chilling 8 hours
Total Time 8 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the coffee dip
  • 2 cup strong brewed coffee cooled
For the filling
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 0.5 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 2 container (8 oz) mascarpone softened for 20 minutes at room temperature
  • 1.5 cup heavy cream chilled
For assembly
  • 2 package (7 oz) ladyfingers crisp
For the topping
  • 1 tbsp cocoa powder unsweetened
  • 0.5 tsp cinnamon ground

Equipment

  • 1 electric mixer
  • 1 9x13-inch baking dish

Method
 

Prepare the coffee dip
  1. Pour the cooled coffee into a shallow bowl.
Make the filling
  1. Whisk the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until smooth.
  2. Beat in the mascarpone just until combined.
  3. Whip the heavy cream with an electric mixer on medium-high until medium-stiff peaks form, about 2 to 3 minutes.
  4. Gently fold the whipped cream into the pumpkin mixture in three additions.
Assemble and chill
  1. Working one at a time, briefly dip each ladyfinger in the coffee for about 1 second per side and arrange them in a single layer in a 9x13-inch baking dish.
  2. Spread half the filling over the ladyfingers.
  3. Add a second layer of dipped ladyfingers.
  4. Spread the remaining filling evenly on top.
  5. Cover the dish.
  6. Refrigerate for at least 8 hours and up to 24 hours to set.
Finish and serve
  1. Stir the cocoa powder and cinnamon together.
  2. Sift the mixture evenly over the tiramisu just before serving.

Notes

Dip each ladyfinger briefly so it absorbs coffee without becoming soggy. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the creamy filling may change texture. For a gluten-free version, use crisp gluten-free ladyfingers.