Irresistible Pumpkin Tiramisu Recipe That Will Sweeten Your Fall

There’s something quietly enchanting about the way autumn wraps itself around us—crisp mornings, leaves turning gold, and kitchens filling with the scent of warming spices. It was in one such autumn, in my mum’s cozy Devonshire kitchen, that I first experimented with Pumpkin Tiramisu. You see, tiramisu has always been one of those indulgent desserts that feels like a warm hug, but I wanted to marry that classic Italian charm with the nostalgic, cinnamon-spiced flavors of a country harvest. The result? A layered delight that tastes like a story told over countless cups of tea and laughter, one I’m thrilled to share with you.

Why You’ll Love This Pumpkin Tiramisu

There’s a certain magic in combining the velvety richness of tiramisu with the comforting earthiness of pumpkin. This isn’t just any dessert; it’s a celebration of seasons, a fusion that feels both familiar and wonderfully unexpected. Growing up, I was taught by my mum that food is memory, and this Pumpkin Tiramisu carries the warmth of those Devonshire mornings where the kitchen was a haven from the chill outside. It’s creamy yet light, sweet but with a hint of spice, and every bite tells a story of home, harvest, and heart.

Whether you’re seeking a show-stopping finale for your Sunday roast or a cosy treat to enjoy by the fireside, this recipe strikes the perfect balance. Plus, it’s surprisingly easy to prepare ahead of time, making it a lifesaver when you want to impress but keep the fuss to a minimum. And if you, like me, love a good nostalgic twist on a classic, you’ll find this Pumpkin Tiramisu a delightful new chapter in your dessert repertoire.

Ingredients You’ll Need for This Pumpkin Tiramisu

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 8 ounces mascarpone cheese, softened
• 1 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup strong brewed coffee or espresso, cooled
• 2 tablespoons coffee liqueur (optional, can substitute with vanilla extract)
• 24-30 ladyfinger biscuits (savoiardi)
• Unsweetened cocoa powder, for dusting
• Optional garnish: toasted pecans or chopped walnuts

Substitution tips: If mascarpone isn’t available, a mixture of cream cheese and heavy cream can work in a pinch, but mascarpone’s silky texture is worth seeking out. For a dairy-free version, coconut cream can replace heavy cream, though the flavour will shift slightly. The pumpkin puree can be homemade if you’re feeling ambitious—I often roast fresh pumpkin chunks until tender and mash them for extra depth.

Nutrition Facts

• Calories: Approximately 350 per serving
• Protein: 6g per serving
• Fat: 22g per serving (mostly from mascarpone and cream)
• Carbohydrates: 30g per serving
• Fiber: 3g per serving (thanks to pumpkin and spices)
• Sugar: 20g per serving
• Sodium: 110mg per serving

These numbers are a rough guide, based on typical ingredient brands and portion sizes. I always remind myself—and my readers—that desserts like this are a treat meant to be savoured mindfully. The richness of mascarpone and cream is balanced by the wholesome pumpkin and warm spices, making it a dessert you can feel good about indulging in occasionally.

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Steps to Create Your Pumpkin Tiramisu

1. In a medium bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, and cloves. Mix well until the spices are evenly distributed and the mixture is smooth. This spice blend is exactly the kind my mum would sprinkle over apple crumbles, and it instantly fills the kitchen with a comforting aroma.
2. In a separate large bowl, whisk the mascarpone cheese until creamy and smooth. I like to use a hand whisk for this—there’s something so satisfying about turning this dense cheese into a soft cloud.
3. In another bowl, whip the heavy cream with vanilla extract until stiff peaks form. This step reminds me of those early mornings I spent whisking eggs for scones, watching the cream thicken and knowing the magic was happening.
4. Gently fold the spiced pumpkin mixture into the mascarpone, then carefully fold in the whipped cream. The key is to keep it light and airy—folding slowly to preserve all that fluffiness.
5. Mix the brewed coffee with the coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture—just a second or two!—to avoid sogginess. I learned this the hard way one rainy afternoon when my tiramisu turned into a pudding rather than a layered dessert.
6. Arrange a layer of soaked ladyfingers in the bottom of your serving dish. I prefer a glass dish so you can admire the layers as they build—a bit like seeing the pages of a well-loved, tea-stained notebook.
7. Spread half of the pumpkin mascarpone mixture over the ladyfingers, smoothing it gently with a spatula.
8. Add a second layer of dipped ladyfingers, then top with the remaining pumpkin mascarpone mixture.
9. Cover and refrigerate for at least 4 hours, preferably overnight. This resting time lets the flavours meld beautifully, something my mum always insisted on for her stews and crumbles alike.
10. Just before serving, dust the top generously with unsweetened cocoa powder and sprinkle with toasted pecans or walnuts if you like a little crunch.

Tips for Making the Best Pumpkin Tiramisu

My mum’s kitchen was always a place of gentle patience, and making tiramisu is no exception. Here are a few tips I’ve gathered over years of cosy Sunday mornings and festive afternoons: Learn more: Irresistible No Bake Pumpkin Cheesecake Recipe for Fall Fans

• Don’t rush the dipping of ladyfingers—too long, and they’ll fall apart; too short, and the coffee flavour won’t soak in. A quick dip is all you need.
• Use fresh spices if you can. I keep a small jar of cinnamon in my cupboard that’s been with me since my teenage years. The difference in flavour is remarkable.
• Softened mascarpone is easier to fold and creates a silkier texture. Leaving it out for about 30 minutes at room temperature works wonders.
• For an extra depth of flavour, add a pinch of salt to the pumpkin mixture—just like my mum did in her stews to balance sweetness.
• Make this dessert a day ahead. It truly sings after a night in the fridge when all the layers have had time to marry.

Serving Suggestions and Pairings

Serving Pumpkin Tiramisu is like inviting a bit of autumn’s warmth to your table. I find it pairs beautifully with a strong, slightly bitter espresso or a creamy chai latte, which complements the spices without overpowering them. If you’re feeling indulgent, a splash of spiced rum alongside the dessert is a lovely nod to the liqueur in the recipe.

For a festive gathering, I like to serve it alongside a simple fruit compote—poached pears or stewed apples with a hint of vanilla echo the dessert’s warm notes and add a fresh contrast. And, of course, a pot of good Devonshire tea makes the perfect companion, turning dessert time into a cherished moment of calm and connection.

Storage and Reheating Tips

One of the joys of Pumpkin Tiramisu is how well it keeps—if you have any left, that is! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Since tiramisu is best served chilled, I don’t recommend reheating it. Instead, allow it to sit at room temperature for about 15 minutes before serving if it feels too cold, which brings out the flavours nicely without losing its creamy texture.

If you’re planning to make it in advance, assemble it fully and refrigerate. The flavours deepen over time, much like the stews my mum used to make, so patience truly pays off here.

Frequently Asked Questions

What are the main ingredients for Pumpkin Tiramisu?

The main ingredients for Pumpkin Tiramisu include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Pumpkin Tiramisu?

The total time to make Pumpkin Tiramisu includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Pumpkin Tiramisu ahead of time?

Yes, Pumpkin Tiramisu can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Pumpkin Tiramisu?

Pumpkin Tiramisu pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Pumpkin Tiramisu suitable for special diets?

Depending on the ingredients used, Pumpkin Tiramisu may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Every recipe I share carries a piece of my story—of early mornings whisking eggs, of kitchens scented with cinnamon and laughter, of tables too small for the number of guests but never too small for the warmth shared. This Pumpkin Tiramisu is one such story, blending tradition with a touch of whimsy, and a nod to the changing seasons that inspired it.

Whether you’re a seasoned tiramisu lover or someone who delights in discovering new ways to enjoy old favourites, I hope this recipe fills your kitchen and heart with the same joy it has brought mine. It’s a dessert that invites you to slow down, savour each spoonful, and perhaps even create a few new memories of your own. After all, isn’t that what food is really for?