Yes it’s October and we’re deep into all things pumpkin. This pumpkin tiramisu that I’m featuring is perfect for any fall gathering that you might be having. It’s very quick to make, no baking involved, easy for the upcoming holidays and it doesn’t include any raw eggs in the ingredients like the classic tiramisu does.

Espresso soaked layers of store bought lady fingers with just a hint of your favorite liquor, slathered with a pumpkin mascarpone cream mingled with whipped cream and warm spices.

I like making my tiramisu freeform without a pan just layered onto a platter similar to my pistachio tiramisu. If you’re making a larger amount, maybe doubling the recipe it would be best to use a glass pan like a 9×12.

This is such an easy dessert to pull together and fun to make with your kids and grandchildren. You can omit the liquor and decorate the top however you wish.

So this fall and the upcoming holiday season you might want to add this twist on the classic tiramisu as a delicious alternative to pumpkin pie!

Pumpkin Tiramisu the Ultimate Fall Dessert

 

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A twist on the classic tiramisu and perfect for the fall season.

Author: Marie

Ingredients

• 1 package of savoiardi lady fingers or 18 total
• 8 oz, mascarpone cheese, room temperature
• ½ cup pumpkin puree, (not pumpkin pie mix)
• 2 teaspoons pumpkin pie spice
• ¼ cup brown sugar
• ½ teaspoon vanilla
• 1-1/2 cups heavy cream
• 2 tablespoons white sugar, 1 for the espresso and 1 for the whipped cream
• 1- ½ cups brewed espresso, cooled down
• 2 Tablespoons liquor of choice like amaretto, spiced rum, kahlua or you can just leave it out or use less.
• nuts to garnish the top or a dusting of chocolate

Instructions

1. Brew your espresso, when cooled pour into a flat bottomed bowl and add the liquor which is optional and 1 tablespoon of the white sugar, mix well to disolve.
2. TIP: If you open your canned pumpkin puree and you notice a lot of moisture and it's watery I like to briefly cook it on the stove in a pot or a skillet on medium low with constant stirring so it doesn’t stick or burn. Don't overcook it, just let it release some of the liquid and then let it completely cool down making sure you yield ½ cup puree.
3. In a large bowl add the room temp mascarpone cheese, brown sugar, pumpkin pie spice, vanilla and the pumpkin puree, with a hand mixer just mix till blended, don't over mix, mascarpone can curdle.
4. In a small bowl add the heavy cream and the 1 remaining tablespoon of white sugar, beat til you reach medium peaks.
5. Fold the whipped cream into the mascarpone pumpkin mixture until well incorporated.
6. Have your flat bottomed platter ready for plating and one by one quickly dip the lady fingers into the espresso, don't let them get soggy just a quick dip will do.
7. When you have 6 in a straight row smear on a generous layer of the pumpkin cream, then repeat with next layer of dipped ladyfingers on top of the others, more pumpkin cream on top of that then one last layer.
8. All together you should have three layers using 18 lady fingers in total.
9. Make sure the top layer is nicely covered with the pumpkin. cream and then garnish with chopped nuts or a dusting of chocolate or a sprinkling of pumpkin spice.
10. Then into the fridge it goes so the flavors can meld together either overnight or at least for four hours.
11. Serve in slices.
12. You can get 6 to 8 slices depending how big you cut them.

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