Pumpkin Tiramisu

Pumpkin Tiramisu

Like traditional tiramisu, this pumpkin variation builds on the rich goodness of mascarpone and the strong flavor of coffee, but it's enhanced with the warm flavor of pumpkin pie spice.



  • 3/4 cup heavy whipping cream
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 8 ounces Wisconsin mascarpone cheese, at room temperature
  • 1 cup pumpkin purée
  • 1 teaspoon pumpkin pie spice
  • 2 (3-ounce) packages of ladyfingers
  • 1/4 cup strong coffee or espresso


  • 1/2 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 3-ounce package of ladyfingers
  • Pumpkin pie spice, for dusting


  1. Line 9 x 5-inch loaf pan with plastic wrap; set aside.
  2. Tiramisu: In bowl of electric mixer, beat 3/4 cup heavy whipping cream, sugar and vanilla to soft peaks.
  3. In separate bowl, mix mascarpone cheese, pumpkin purée and pumpkin pie spice until smooth. Fold whipped cream into pumpkin mixture.
  4. Spread bottom of loaf pan with layer of pumpkin cream. Arrange layer of ladyfingers side by side on top. Drizzle 1/3 of coffee or espresso over ladyfingers.
  5. Repeat layers of pumpkin cream and ladyfingers two more times (final layer of ladyfingers may extend above pan sides). You will have some ladyfingers left.
  6. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
  7. Serving: Invert tiramisu onto plate. and remove plastic wrap. Gently press reserved ladyfingers side-by-side onto sides of tiramisu.
  8. Beat 1/2 cup heavy whipping cream, sugar and vanilla to soft peaks and spoon on top of tiramisu.
  9. Sprinkle with pumpkin pie spice.

Yield: 8 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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