My first official dessert of fall is this easy, no bake treat! Pumpkin tiramisu is made with ladyfingers, espresso, dark rum and pumpkin spice whipped mousse. With less than 10 ingredients, you can make this so easily!
Where has all the tiramisu gone? Did 1995 take it all, or did the Olive Garden serve the last slice left in this world? I feel like it used to be so prevalent on dessert menus, but not anymore, and I think that’s a shame.
Pumpkin tiramisu is one of the easiest, most impressive desserts I can pull together in a flash. If you can dip cookies in coffee, beat together a mousse filling, and layer the two together—you’ve got a fancy dessert in no time! How many no-bake desserts have the complexity of flavor of tiramisu?
Pumpkin Tiramisu Recipe
This pumpkin version couldn’t be easier: I dipped ladyfingers in espresso spiked with dark rum or Kahlúa. Then, I stirred together the easiest pumpkin mousse filling: softened mascarpone cheese, pumpkin pie spice, brown sugar, canned pumpkin and heavy cream. You're just five ingredients away from a beautiful messy pile of sweetness on your plate. Seriously, can someone help me scoop tiramisu neatly next time?
The first time I made this pumpkin tiramisu, I made a small batch and baked it in a tiny casserole dish (pictured above). For the observant: the small batch tiramisu above has an extra layer of whipped cream on top just for the photos.
It's one of those tiny casserole dishes that holds 4 cups of liquid to the brim. I think they call it a 1 quart dish, but regardless, any small casserole dish will work for this recipe. Here's a great one to use that's oval and perfectly shaped.
However, the recipe below for pumpkin tiramisu is a double batch meant for an 9-inch square brownie dish. I wanted you to know that you can make this small batch for two or in a larger dish for 9 servings!
With your leftover ladyfingers, yuou could make my classic authentic tiramisu to use up the rest of the package.
Next time you need a quick pumpkin dessert for two, I hope this pumpkin tiramisu comes together for you. You might ask, so I'll go ahead and clarify that you may you cream cheese if you can't find mascarpone, but increase the sugar by 1 tablespoon in that case, ok? Mascarpone is slightly smoother, creamier, and sweeter than regular cream cheese, but either will work for this recipe.
- 1 ½ cups hot water
- 2 (heaping) teaspoons instant espresso powder
- 2 tablespoons dark rum or Kahlúa (coffee liquor)
- ¼ cup powdered sugar
- 16-ounces mascarpone cheese, softened *
- 1 cup pumpkin puree
- ¾ cup + 2 tablespoons of brown sugar
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup heavy whipping cream
- ½ teaspoon vanilla
- 32 ladyfingers 2 (7-ounce) packages
- 1 tablespoon cocoa powder
- ½ teaspoon pumpkin pie spice
- In a shallow bowl or pie plate, stir together the hot water, espresso powder dark rum (or coffee liquor) and powdered sugar.
- In a small mixing bowl, add the softened mascarpone cheese, pumpkin puree, all of the brown sugar, pumpkin pie spice and salt. Beat with an electric mixer until fluffy.
- Next, add the heavy cream and vanilla and beat for 1 minute, until the mixure is very fluffy and mouss-elike.
- Now, have ready your 9-inch brownie pan. Dunk each lady finger quickly in the espresso mixture, and make one layer of the ladyfingers across the bottom of the casserole dish.
- Spread half of the pumpkin mixture on top.
- Repeat with the remaining lady fingers and pumpkin filling. You will have a few leftover ladyfingers. I used 16 ladyfingeres in each layer, for a total of 32 ladyfingers.
- Cover and chill at least 4 hours, or overnight.
- Before serving, combine the cocoa powder and pumpkin spice in a shaker or sifter. Dust it liberally on top of the pumpkin tiramisu, cut and serve.
*If you can't find mascarpone, use the same amount of cream cheese, but increase the brown sugar by 2 tablespoons to make up for its tanginess. It's important that the mascarpone and pumpkin be at room temperature, otherwise your mixture will have lumps that will not dissolve or melt away.
To make this recipe small-batch, simple halve all of the ingredients and use a 1-quart baking dish (linked above).
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Amount Per Serving: Calories: 470Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 178mgSodium: 345mgCarbohydrates: 34gFiber: 1gSugar: 8gProtein: 8g