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Home » Recipes » Fall

Easy No Bake Pumpkin Tiramisu

Published: Nov 7, 2022 by Coley · This post may contain affiliate links.

Jump to Recipe

This easy recipe for No Bake Pumpkin Tiramisu is a fun take on a classic that's perfect for Thanksgiving! Boozy, coffee soaked lady fingers get layered between a whipped pumpkin spice mascarpone and finished with crunchy roasted pumpkin seeds.

Pie is the traditional dessert on Thanksgiving, but for every pie lover in the world, there's a pie hater waiting in the wings. This pumpkin tiramisu will satisfy them both. If you're someone who enjoys a pumpkin spice latte in the fall, this is THE dessert for you!

Why this recipe works

  • An easy, beginner friendly recipe that anyone can make.
  • Can be made up to 3 days in advance.
  • No baking required.
  • Makes 12 servings to feed a crowd.
  • Alcohol Optional.

Essential Ingredients

  • Pumpkin Puree - Be careful not to purchase "pumpkin pie filling" which contains sugar and spices. Look for cans of 100% pure pumpkin puree. Leftover pumpkin puree can be frozen for later.
  • Pumpkin Spice - I prefer to add the spices separately since I have all of them on hand, but you can absolutely use store bought pumpkin pie spice if it's easier.
  • Lady Finger Cookies - Called Savoiardi in Italian, these light and delicate cookies get soaked in coffee to soften before getting layered. Traditionally Savoiardi or lady fingers should be hard and crisp, not soft like you can sometimes find them in America. Look for a good quality Italian brand in the Italian section or cookie section of your grocery store.
  • Coffee - Espresso is traditional for making Tiramisu, but I find brewing an extra strong batch of coffee works just fine. I do, however, recommend using the best quality coffee you can, and even better if you can grind the beans fresh right before brewing.
  • Mascarpone Cheese - Often called "Italian cream cheese," Mascarpone is softer, not as dense and not as tangy as American cream cheese, and therefore cannot be substituted. Look for it in the Italian cheese section of your grocery store.

Helpful Equipment

  • Spring Form Pan - This allows you to remove the sides of the pan to reveal a beautiful layered pumpkin tiramisu. I use this 9-inch pan but you can also get away with a 10-inch. You can use a regular cake pan or even a 9x13 inch dish, but you will have to scoop it out rather than slice it into neat wedges. It tastes great either way!
  • Electric Mixer - Sure, you can whip the pumpkin mousse by hand, but it will take a lot of elbow grease. Save yourself the effort and use an electric mixer. I love this one from KitchenAid.
  • French Press - My preferred method for making coffee. I love this one because it's insulated and keeps coffee hot for hours.
Side view of pumpkin tiramisu cake.

Step by step instructions

  1. Combine the mascarpone, pumpkin puree, brown sugar, ¼ cup granulated sugar, salt, cinnamon, ginger, cloves, nutmeg and heavy cream in a large bowl.
  2. Use an electric mixer to whip the mixture until it forms medium-stiff peaks. When you lift the mixer out of the bowl, it should form peaks that gently flop over but remain intact and don't melt back into the bowl. Don't overmix.
  3. In a small bowl, mix together the remaining 1 tablespoon of sugar with the coffee and optional bourbon or rum until the sugar is dissolved.
  4. Dip the ladyfingers in the coffee on both sides, then line the bottom of a 9-inch springform pan. You can break them apart as needed to fit. 
  5. Top with ¼ of the pumpkin mousse and spread it into an even layer.
  6. Repeat with the remaining ladyfingers and mousse to make 3 more layers, ending with the pumpkin mousse. You might have some ladyfingers leftover.
  7. Cover and refrigerate for at least 8 hours (overnight is best).
  8. When ready to serve, release the sides of the pan and carefully unmold.
  9. Sprinkle with the roasted and salted pumpkin seeds, slice into wedges and serve.

Tips for success

  • For best results, use separate spices rather than store bought pumpkin pie spice, as this will give the best flavor.
  • Make sure your spices are FRESH. If ground spices are more than two years old, purchase new ones.
  • Be careful not to over whip the pumpkin mousse or it can get too thick and separate. Once it reaches stiff peaks (meaning they stand up and don't melt back into the mixture), stop mixing.
  • If using a 29-oz can of pumpkin, measure out 2 cups, then remove 2 tablespoons to equal the amount in a 15-oz can. Freeze any leftovers for later use (or feed them to your dogs!).
  • Make sure you give the pumpkin tiramisu at least 12 hours to chill in order to set up properly - I recommend making it the day before you plan to eat it.
  • Can be made up to 3 days in advance!
Close up of a slice of cake with a gold fork.

Faq

What is Tiramisu?

Tiramisu translates to "pick me up" in Italian. It's named so because it features coffee soaked ladyfinger cookies layered with a whipped mousse made from mascarpone cheese.

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Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

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Pumpkin Tiramisu

Print Recipe

★★★★★

5 from 7 reviews

This easy recipe for No Bake Pumpkin Tiramisu is a fun take on a classic that's perfect for Thanksgiving! Boozy, coffee soaked lady fingers get layered between a whipped pumpkin spice mascarpone and finished with crunchy roasted pumpkin seeds. 

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 12 servings 1x
  • Category: dessert
  • Method: easy
  • Cuisine: Italian

Ingredients

Scale
  • 8 ounces mascarpone cheese, room temperature
  • 1 (15-ounce) can unsweetened pumpkin puree (about 2 scant cups)*
  • ½ cup light brown sugar
  • ¼ cup plus one teaspoon granulated sugar, divided
  • ½ teaspoon salt
  •  1 ½ teaspoons Pumpkin Pie Spice* OR: 
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ⅛ teaspoon ground cloves
    • ⅛ teaspoon freshly grated nutmeg
  • 2 cups chilled heavy cream
  • 2 cups strong coffee or espresso
  •  3 tablespoons bourbon or rum (optional)
  • 2 (7-ounce) packages ladyfinger cookies (Savoiardi) - about 24 cookies
  • 3 tablespoons roasted and salted pumpkin seeds

Instructions

  1. Combine the mascarpone, pumpkin puree, brown sugar, ¼ cup granulated sugar, salt, cinnamon, ginger, cloves, nutmeg and heavy cream in a large bowl.
  2. Use an electric mixer to whip the mixture until it forms medium-stiff peaks. When you lift the mixer out of the bowl, it should form peaks that gently flop over but remain intact and don't melt back into the bowl. Don't overmix.
  3. In a small bowl, mix together the remaining 1 tablespoon of sugar with the coffee and optional bourbon or rum until the sugar is dissolved.
  4. Dip the ladyfingers in the coffee on both sides, then line the bottom of a 9-inch springform pan. You can break them apart as needed to fit. 
  5. Top with ¼ of the pumpkin mousse and spread it into an even layer.
  6. Repeat with the remaining ladyfingers and mousse to make 3 more layers, ending with the pumpkin mousse. You might have some ladyfingers leftover.
  7. Cover and refrigerate for at least 8 hours (overnight is best).
  8. When ready to serve, release the sides of the pan and carefully unmold.
  9. Sprinkle with the roasted and salted pumpkin seeds, slice into wedges and serve.

Notes

  • For best results, use separate spices rather than store bought pumpkin pie spice, as this will give the best flavor.
  • Make sure your spices are FRESH. If ground spices are more than two years old, purchase new ones. 
  • Be careful not to over whip the pumpkin mousse or it can get too thick and separate. Once it reaches stiff peaks (meaning they stand up and don't melt back into the mixture), stop mixing. 
  • If using a 29-oz can of pumpkin, measure out 2 cups, then remove 2 tablespoons to equal the amount in a 15-oz can. Freeze any leftovers for later use (or feed them to your dogs!).
  • Make sure you give the pumpkin tiramisu at least 8 hours to chill in order to set up properly - I recommend making it the day before you plan to eat it.
  • Pumpkin tiramisu can be made up to 3 days in advance!

Nutrition

  • Serving Size:
  • Calories: 345
  • Sugar: 15.1 g
  • Sodium: 166.6 mg
  • Fat: 19.5 g
  • Carbohydrates: 37.1 g
  • Protein: 5.9 g
  • Cholesterol: 119.4 mg

Keywords: pumpkin, tiramisu, Italian, dessert, pie, Thanksgiving, recipe, coffee, bourbon

Did you make this recipe?

Please leave a review and star rating ⭐️ to help other cooks!

More Fall Recipes

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  • Easy Sugared Cranberries
  • Brussels Sprout, Kale + Apple Salad with Sharp Cheddar + Bacon
  • Rosemary Maple Roasted Pecans

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  1. Nicoletta @sugarlovespices

    November 19, 2016 at 6:36 pm

    I love your videos! You make things look easy to make and so yummy! Even if I'm Italian and usually skeptical when somebody reinvents a classic, like Tiramisu, I have to say this works so well and I am so impressed I'want to make it myself ????. Great job!

    Reply
  2. Karly

    November 22, 2016 at 4:22 pm

    Holy delicious. WHY have I never thought to try this!? Tiramisu and pumpkin are a match made in heaven. NEEEEED this in my life!

    Reply
    • Coley

      November 22, 2016 at 8:41 pm

      Hehe, right?! It's so awesome. I hope you make it!! 🙂

      Reply
  3. Karlee

    November 26, 2019 at 11:02 am

    Delicious and simple to make! Was a big hit for Friendsgiving! Plan on making it again!

    ★★★★★

    Reply
  4. Ali

    October 28, 2022 at 2:57 pm

    We loved this recipe, definitely will be making again!

    ★★★★★

    Reply
    • Coley

      November 07, 2022 at 9:43 am

      So glad to hear that!

      Reply
  5. Karen

    November 04, 2022 at 3:38 pm

    Made this for a fall harvest party and it was a huge hit. Really easy and love that its no bake!

    ★★★★★

    Reply
    • Coley

      November 07, 2022 at 9:39 am

      Thank you Karen!

      Reply
  6. Nic

    November 07, 2022 at 9:36 am

    Everyone at my Friendsgiving loved this! I skipped the booze in the coffee and it was still delicious. Not a fan of pie and this was perfect.

    ★★★★★

    Reply
    • Coley

      November 07, 2022 at 9:39 am

      So glad you all loved it!

      Reply
  7. Lana

    November 11, 2022 at 2:03 pm

    This was SO GOOD!!!! I've never been a big fan of pie so this was perfect. I used rum and really strong coffee and it was so so good.

    ★★★★★

    Reply
    • Coley

      November 11, 2022 at 2:06 pm

      So glad to hear that! The strong coffee really makes it

      Reply
  8. Christa

    November 16, 2022 at 11:35 am

    Big hit. Really easy and everyone was so impressed. I actually impressed myself!

    ★★★★★

    Reply
    • Coley

      November 16, 2022 at 11:37 am

      So glad it was a hit!

      Reply
  9. Shelly

    November 17, 2022 at 3:09 pm

    Awesome recipe. It was so much easier than making a pie, I'm bringing this to Thanksgiving every year!

    ★★★★★

    Reply
    • Coley

      November 17, 2022 at 4:04 pm

      Woohoo! Thanks Shelly!

      Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

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