Welcome to the world of pumpkin tiramisu! Fall is almost here, and with it comes a craving for all things pumpkin-flavored. If you’re a fan of the classic Italian dessert, tiramisu, you’re in for a treat. This recipe puts a seasonal twist on the beloved dessert by incorporating pumpkin puree and fall spices. Not only is this dessert delicious, but it’s also a showstopper that’s perfect for impressing guests at your next dinner party. So, let’s dive into the recipe and learn how to make this decadent pumpkin tiramisu!Jump to Recipe
FALL DESSERT PUMPKIN TIRAMISU
WHAT INGREDIENTS ARE NEEDED TO MAKE PUMPKIN TIRAMISU?
This recipe will have you making the pumpkin custard from scratch, but using pre-made lady fingers. You can definitely make them yourself, but they can be a bit finicky to bake without burning. I have had success in the past but I think the store-bought cookies taste just as good as homemade, so I recommend buying over baking.
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MAKING CUSTARD FOR TIRAMISU
Custard gets a bad reputation for being hard to make. It is not difficult to make your own custard, but it does require your attention. Don’t start making custard from scratch and then walk away from the stovetop to do something else!
My best tips for successful custard are:
- Keep the saucepan over medium heat. Don’t try to rush the process by upping the temperature. It will just burn.
- Stir constantly with a whisk. Stirring keeps the custard from curdling, so keep that spoon moving!
- When the custard gets thicker, see if it can coat the back of a wooden spoon. If it can, wipe your finger across the back of the spoon. If the trail stays in the custard, it’s thick enough to move with the recipe!
NO-BAKE PUMPKIN TIRAMISU RECIPE
This delicious fall dessert is a great option for autumn dinner parties, potlucks, or even Thanksgiving dinner. It is a great addition to traditional pies.
FALL DESSERT PUMPKIN TIRAMISUPrint Pin
- 9×9 pan
- stand mixer
- mixing bowl
- hand mixer
- shallow dish
- piping bags and tips
- 6 egg yolks
- ¾ cup sugar
- ½ cup pumpkin puree
- ⅓ cup milk
- 2 tsp pumpkin pie spice
- 16 oz cream cheese or mascarpone cheese
- 1 ½ cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla
- ⅔ cup espresso chilled or room temp
- ¼ cup Kahlua optional
- 6 oz ladyfinger cookies
- ¼ cup cocoa powder to sprinkle
- 1/2 tsp pumpkin pie spice to sprinkle
- Whisk together the egg yolks and sugar until well combined and lighter in color. Set aside.
- In a small saucepan, combine milk, pumpkin puree and 2 tsp pumpkin pie spice.
- Heat over medium heat stirring often. Once the mixture just begins to bubble, remove from the heat.
- Temper the egg mixture by adding ⅓ of the pumpkin mixture to the egg mixture and whisking constantly.
- Add in the remaining pumpkin mixture scoop by scoop and continue to whisk until it is all combined and smooth.
- Transfer the mixture back into the saucepan, and over medium heat. Continue to stir constantly as it reaches boiling. It does not take long for the mixture to thicken once it boils.
- Once the mixture is thick and smooth custard – remove from the heat and transfer it to a bowl. Cover the mixture with plastic wrap that touches the surface of the custard. Allow to cool for 2-4 hours.
- Once the pumpkin custard is chilled, combine with the softened cream cheese. Set aside.
- In the bowl of a stand mixer, combine heavy whipping cream, vanilla, and powdered sugar. Whip on high speed for 2-3 minutes or until stiff peaks form. Do not over-whip. Set aside.
- In a shallow bowl, combine the espresso and Kahlua, if using.
Assemble the tiramisu in a 9×9 pan:
- Layer #1 – Dip one ladyfinger in the coffee mixture, quickly flip the cookie over, and then place it in the pan. This should only take about a second or two total. Do not let the ladyfinger set in the coffee for long as it will dissolve and fall apart.
- Continue with enough ladyfingers to cover the bottom of your baking dish.
- Layer #2 – Spread approximately half of the pumpkin cream cheese mixture on top of the ladyfinger layer and spread evenly.
- Layer #3 – Spread approximately half of the whipped cream on top of the previous layer and spread evenly.
- Layer #4 – Add another layer of coffee dipped ladyfingers.
- Layer #5 – Add the remaining pumpkin mixture on top and spread evenly
- Layer #6 – Transfer the remaining whipped cream to a piping bag fitted with a large star tip and pipe small stars on top of the tiramisu.
- Combine the cocoa powder with the additional ½ tsp pumpkin pie spice and whisk. Using a sifter, sprinkle over the top of the tiramisu.
- Refrigerate for about 24 hours before serving.
PUMPKIN TIRAMISU DESSERT VARIATIONS
There are a few ways that you can customize this recipe to your liking:
- You can use mascarpone in place of the cream cheese for a more traditional tiramisu flavor.
- You can omit Kahlua entirely or replace it with a chocolate or coffee flavor extract if you would prefer no alcohol in the dessert.
- If you don’t have piping bags and tips, frost the top of the tiramisu with a spatula. Use the end of the spatula to create peaks in the whipped cream before sprinkling with the cocoa mixture.
Serve this indulgent pumpkin tiramisu with a warm cup of pumpkin spice latte for the full fall experience!