Easy No Bake Pumpkin Tiramisu

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.

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!

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