This creamy, airy pumpkin tiramisu offers a seasonal twist on a beloved classic. Pumpkin and warm spices blend with a touch of rum and espresso to create an elegant dessert that will impress at any gathering.
Pumpkin is a favorite flavor during cooler months and pairs beautifully with both sweet and savory dishes. Turning it into a tiramisu lifts pumpkin into a more refined dessert. A silky pumpkin mousse layered with spiced whipped cream and espresso-soaked ladyfingers makes a stunning, scoopable treat.
How To Make
- Make the mascarpone pumpkin mousse – Combine the mousse ingredients and blend until light and fluffy.
- Prepare the whipped cream layer – Whip heavy cream with sugar, maple syrup, and spices until it forms stiff peaks.
- Start assembly – Mix espresso and rum. Quickly dip each ladyfinger and arrange them in a single layer in your pan, filling gaps with broken pieces as needed.
- Build the layers – Spread one third of the pumpkin mousse over the ladyfingers, then one third of the whipped cream. Repeat two more times to create nine alternating layers.
- Chill – Refrigerate at least two hours before serving to let the flavors meld and the dessert set.
Top Tips and Recipe Variations
- Finish with cocoa and spices – Lightly dust cocoa powder and a pinch of pumpkin pie spice on top for a pretty, aromatic finish.
- Start mixing slowly – Begin on low speed, then increase to medium to avoid splattering when whipping the mousse and cream.
- Swap mascarpone if needed – Cream cheese can be used in place of mascarpone in a pinch, though the texture and flavor will differ slightly.
- Adjust ladyfingers – Break ladyfingers into smaller pieces to create an even, solid layer in narrow pans.
- Liquor options – Use amaretto instead of spiced rum, or omit alcohol entirely for a kid-friendly version.
- Use real maple syrup – Choose Grade A maple syrup for best flavor; avoid imitation pancake syrups.
Can I Use Lower-Fat Dairy?
Not for this recipe. The high fat content in heavy cream is required to whip to the proper consistency and hold the layers together. Using lower-fat alternatives will result in a thinner, less stable dessert.
Make-Ahead Tip
Prepare the tiramisu the night before for the best texture and flavor — it’s easier to serve and tastes even better after resting.
Pumpkin Tiramisu
Refrigerate: 2 hrs |
Total: 2 hrs 20 mins |
Servings: 6
Ingredients
- 1 2/3 cups heavy cream
- 4 oz mascarpone cheese
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 2 tbsp brown sugar
- 1/2 cup espresso or strong brewed coffee
- 2 tbsp spiced rum
- 8 ladyfingers
- 1/4 cup cocoa powder (optional)
Instructions
- Combine 2/3 cup heavy cream, 4 oz mascarpone, vanilla, 1/2 cup pumpkin puree, and 1 tsp pumpkin pie spice in a large bowl or stand mixer.
- Start on low speed to avoid splashing, then beat at medium speed for about 3 minutes until light and fluffy. Set aside.
- In a separate bowl, whip 1 cup heavy cream with 1/4 cup maple syrup, 1 tsp pumpkin pie spice, and 2 tbsp brown sugar. Begin slowly, then increase to medium speed and whip until the cream holds stiff peaks.
- Mix espresso and spiced rum in a shallow bowl. Dip each ladyfinger briefly and arrange them in a single layer in your pan, filling gaps with broken pieces as needed.
- Spoon one third of the pumpkin mousse over the ladyfingers and smooth. Add one third of the whipped cream and smooth. Repeat two more times to create three mousse layers and three whipped cream layers (nine layers total).
- Dust the top with cocoa powder if desired. Chill at least 2 hours before serving. Serve chilled.
Nutrition (per serving)
Calories: 449 kcal | Carbohydrates: 28 g | Protein: 5 g | Fat: 35 g | Saturated Fat: 21 g
Nutrition information is an approximation.
Additional Info
Author: Julie Maestre
Course: Dessert | Cuisine: American | Keyword: Pumpkin Tiramisu, Pumpkin Dessert