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Spiced Pumpkin Tiramisu

I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania
  • Total Time
    Prep: 30 min. + chilling Cook: 5 min.
  • Makes
    12 servings

Ingredients

  • 1 cup water
  • 1 cup brewed coffee
  • 2/3 cup sugar
  • 2/3 cup hazelnut liqueur
  • PUMPKIN MIXTURE:
  • 2 cartons (8 ounces each) mascarpone cheese
  • 3/4 cup canned pumpkin
  • 5 tablespoons sugar, divided
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1-1/4 cups heavy whipping cream
  • ASSEMBLY:
  • 54 crisp ladyfinger cookies (about 16 ounces)
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely.
  • In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture.
  • Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice.
  • Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.

Test Kitchen tips
  • Use a gentle touch when working with mascarpone cheese. It has a tendency to separate and become granular when overworked.
  • Get ready for your closeup! For a gorgeous finish, sift the cinnamon and sugar mixture over the tiramisu.

  • Editor's Note
    This recipe was prepared with Alessi brand ladyfinger cookies.
    Nutrition Facts
    1 piece: 491 calories, 28g fat (15g saturated fat), 121mg cholesterol, 88mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 7g protein.

    Reviews

    Click stars to rate
    Average Rating:
    • Janine
      Oct 22, 2018

      Nice tiramisu recipe that omits the traditional addition of raw egg yolks in the custard. The only negative thing about the recipe is the 1 cup of water added to the coffee

    • Margie
      Oct 22, 2017

      No comment left

    • Xena7751
      Oct 24, 2015

      A great spin on tiramisu. I love pumpkin and this was light and airy and delicious! I cut it in half and put it in an 8 x 8 pan. It was perfect.

    • snogle81
      Apr 24, 2015

      This recipe was a hit at my book club gathering. I used a 9-in square dish instead of the recommended 13x9 and needed a total of 63 ladyfingers (3 layers of 21). The dipping of the cookies into the coffee mixture does take some practice. I ruined quite a few ladyfingers before I found my rhythm. lol

    • cctp1016
      Mar 11, 2015

      Yummy and very refreshing!

    • danielleylee
      Dec 14, 2014

      Very light pumpkin flavor! Good change on tiramisu. Not to mention this dessert has such a beautiful presentation and it worked out perfectly for our x xmas party.

    • Juptr2
      Nov 29, 2014

      Outstanding!! I made this instead of pumpkin pie this year. I followed the recipe exactly as described (the Alessi Ladyfingers were a little tricky to find but I got them at Stop and Shop, in with the seasonal food). The only thing I had to do differently was break off about an inch of the end of the cookies in the last row to to make them fit in my 13x9 pan. I made the dessert the night before since we had to travel the next day. It was absolutely amazing!! I love pumpkin pie but this knocked everyone's socks off. I can't wait to make it again for my office party in a few weeks, I will look like a genius. Thank you!!!

    • Thumper1984
      Nov 29, 2014

      Best tiramisu ever! I added a bit more pumpkin (probably about 1/3 cup more) and some pumpkin pie spice and it was just amazing. THIS is my every year Thanksgiving dessert. The Frangelico is a wonderful touch.

    • sew-crazt
      Nov 27, 2014

      I made this recipe, I don't see how they got layers out of the amount the recipe called for. I had to double the recipe to make two layers in my 9x13 inch casserole dish. Aside from that problem it turned out wonderful! I made some modifications, I used two teaspoons of pumpkin pie spice instead of all the separate ingredients, in each batch of the layers. I also changed the dipping recipe. I used 1/4 cup rum, 1/4 cup maple syrup,1 cup water,1 cup coffee and 2/3 cup dark brown sugar 1/2 cinnamon stick and 1/4 tsp nutmeg, after it cooled I added pumpkin latte creamer that gave it the flavor I was looking to meld the flavors together. I topped it with homemade crushed pistachio brittle to give a little crunchy texture to a soft desert!! A real keeper, Sew-crazy