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.
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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!
For more great coffee desserts, try these tiramisu brownies, classic Italian affogato, or espresso chocolate chip shortbread cookies!
Why This Recipe Works
- An easy, beginner friendly recipe with no baking that anyone can make.
- Can be made up to 3 days in advance.
- Makes 12 servings to feed a crowd.
- Alcohol optional.
Ingredient Notes
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 - Traditionally 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.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large mixing bowl
- Electric mixer
- Spring form pan
- French press or coffee maker
How To Make Pumpkin Tiramisu
- Combine the mascarpone, pumpkin puree, brown sugar, ¼ cup granulated sugar, salt, cinnamon, ginger, cloves, nutmeg and heavy cream in a large bowl.
Pro Tip: 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!).
- 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.
Pro Tip: 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.
- 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.
- 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.
- Top with ¼ of the pumpkin mousse and spread it into an even layer.
- 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 8 hours (overnight is best).
Pro Tip: This pumpkin tiramisu can be made up to 3 days in advance!
- 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.
Tips for Success
- While you may use pumpkin pie spice, for best results, use separate spices, 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.
- 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.
FAQs
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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Pumpkin Tiramisu
Ingredients
- 8 ounces mascarpone cheese room temperature
- 15 ounces unsweetened pumpkin puree about 2 scant cups (see note)
- ½ cup light brown sugar
- ¼ cup plus one teaspoon granulated sugar divided
- ½ teaspoon salt
- 1½ teaspoons Pumpkin Pie Spice* (see note)
- 2 cups heavy cream chilled
- 2 cups strong brewed coffee or espresso
- 3 tablespoons bourbon or rum, optional
- 2 packages ladyfinger cookies (Savoiardi) (7-ounce packages), about 24 cookies
- 3 tablespoons pumpkin seeds roasted and salted
Instructions
- Combine the mascarpone, pumpkin puree, brown sugar, ¼ cup granulated sugar, salt, cinnamon, ginger, cloves, nutmeg and heavy cream in a large bowl.
- 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.
- 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.
- 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.
- Top with ¼ of the pumpkin mousse and spread it into an even layer.
- 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 8 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.
Notes
- *Substitute pumpkin pie spice with 1 teaspoon ground cinnamon,
- 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!
Tiramisu has always intimidated me. I am not sure why because this recipe was so easy and came out great! Taste was A+ and the orange color with the green pumpkin seeds made it stand out.
Thanks Melissa!! It did come out awesome!!
Can i not use the coffee and dip them in rum instead?
Dipping them in pure rum will be very very strong. The coffee is what gives it the tiramisu flavor. You can try using rum, but I would dilute it quite a bit and maybe add some sugar too. Let me know if you try it!
Awesome recipe. It was so much easier than making a pie, I'm bringing this to Thanksgiving every year!
Woohoo! Thanks Shelly!
Big hit. Really easy and everyone was so impressed. I actually impressed myself!
So glad it was a hit!
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.
So glad to hear that! The strong coffee really makes it
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.
So glad you all loved it!
Made this for a fall harvest party and it was a huge hit. Really easy and love that its no bake!
Thank you Karen!
We loved this recipe, definitely will be making again!
So glad to hear that!
Delicious and simple to make! Was a big hit for Friendsgiving! Plan on making it again!
Holy delicious. WHY have I never thought to try this!? Tiramisu and pumpkin are a match made in heaven. NEEEEED this in my life!
Hehe, right?! It's so awesome. I hope you make it!! 🙂
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!