If you’re looking for something a little different to serve after the turkey this Thanksgiving, look no further. This pumpkin tiramisu is a fun twist on the classic dessert that literally means “pick me up” in Italian, thanks to layers upon layers of coffee and booze soaked lady finger cookies.
Traditional tiramisu recipes call for mascarpone cheese, often referred to as “Italian cream cheese,” to make the creamy whipped mousse layer. For this version, I’m switching it up by using Finlandia’s new Creamy Gourmet Cheese instead. It’s a lot like cream cheese, only a little bit lighter, making it the perfect addition to this recipe. It has a nice tang to it, which works really well with all of the warm pumpkin spices.
Finlandia Creamy Gourmet Cheese comes in a variety of different savory and sweet flavors like Black Garlic and Vanilla Bean, but I opted to use the Classic one here to really let the pumpkin shine. It is Thanksgiving, after all! For my readers in New Jersey and the ti-state area, find it in the deli section at ShopRite with all the other fancy cheeses. That’s right, this is fancy cheese.
One container of Finlandia Creamy Gourmet Cheese gets whipped together with pumpkin puree, heavy cream and all the warm spices you’d typically find in pumpkin pie. This light and fluffy pumpkin mousse then gets layered between coffee and bourbon spiked ladyfingers, and after a long chill in the refrigerator, it gets topped with a sprinkling of roasted and salted pumpkin seeds. This last step really makes a big difference – don’t skip it! The pumpkin seeds add great crunch and textural contrast, and that little pop of salt really balances out all the sweetness.
This recipe is easier to make than a pie, and it’s way more impressive. Plus! It won’t take up any room in your oven because it requires no actual cooking. But, the best part? Assembling it in advance is mandatory, and it can actually be made up to 3 days before serving. So on Thanksgiving day, all you have to worry about is enjoying time with friends and family, and of course, not overcooking the bird.
One Year Ago: Shaved Brussels Sprout Salad with Butternut Squash, Pomegranate + “Fried” Goat Cheese
Two Years Ago: Waffles with Maple Brown Butter
- 1 (7-ounce) container Classic Finlandia Creamy Gourmet Cheese
- 1 (15-ounce) can pumpkin puree
- 1/2 cup light brown sugar
- 1/4 cup plus one teaspoon granulated sugar, divided
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly grated nutmeg
- 2 cups chilled heavy cream
- 2 cups strong coffee
- 1/4 cup bourbon or rum (omit for no alcohol)
- 2 (7-ounce) packages ladyfinger cookies
- 3 tablespoons roasted and salted pumpkin seeds
- Combine the Classic Finlandia Creamy Gourmet Cheese, pumpkin puree, brown sugar, 1/4 cup granulated sugar, salt, cinnamon, ginger, cloves, nutmeg and heavy cream in a large bowl. Use a hand or stand mixer to whip until medium-stiff peaks form (be careful not to overwhip).
- In a small bowl, mix together the remaining 1 tablespoon of sugar with the coffee and bourbon or rum until the sugar is dissolved.
- Dip the ladyfingers in the coffee on both sides, then line the bottom of a 9-inch springform pan. Top with 1/4 of the pumpkin mousse, then repeat with the remaining ladyfingers and mousse to make 3 more layers, ending with the pumpkin mousse. (You might have some ladyfingers leftover.) Cover and refrigerate for at least 6 hours (overnight is best).
- When ready to serve, release the sides of the pan and carefully unmold. Sprinkle with the roasted and salted pumpkin seeds, slice into wedges and serve.
- This recipe can be made up to 3 days ahead.