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.

5 from 8 votes

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Course: Dessert

Cuisine: Italian

Keyword: bourbon, coffee, dessert, Italian, pie, pumpkin, recipe, thanksgiving, tiramisu

Prep Time: 25

Total Time: 25

Servings: servings

Calories: 430kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

8 ounces mascarpone cheese room temperature
1 can (15-ounce) 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 packages (7-ounce packages) ladyfinger cookies (Savoiardi) about 24 cookies
3 tablespoons roasted and salted pumpkin seeds

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.

Video

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