Tiramisu is one of those decadent desserts that everyone seems to love. But when autumn starts to roll around and I start seeing pumpkin everywhere, you know I gotta have pumpkin desserts.
And I think you can turn pretty much any dessert into a pumpkin or pumpkin spice variation.
And tiramisu is no exception!
If you’re feeling really naughty, you can pair this for a pumpkin spice espresso martini for a really decadent treat.
Here’s how to make this awesome fresh pumpkin dessert –
Pumpkin Tiramisu Made with Fresh Pumpkin
This elegant fall twist on classic tiramisu features fresh roasted pumpkin puree layered with espresso-soaked ladyfingers and a lightly spiced mascarpone cream. It's the perfect autumn dessert that combines Italian tradition with seasonal pumpkin flavor.
Ingredients
- 1 small (about 2 lbs) fresh pumpkin (yields about 1 cup puree)
- 4 large egg yolks (room temperature)
- 3/4 cup granulated sugar (divided)
- 16 oz (2 cups) mascarpone cheese (room temperature)
- 1 1/2 cups heavy cream (cold)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1 1/2 cups brewed espresso or strong coffee (cooled)
- 3 tablespoons coffee liqueur (optional)
- 24-30 ladyfinger cookies (savoiardi biscuits)
- 2 tablespoons cocoa powder (for dusting)
- 1 teaspoon pumpkin pie spice (for garnish)
Instructions
1. Preheat your oven to 375°F (190°C). Cut the pumpkin in half, scoop out the seeds and stringy flesh, and place cut-side down on a parchment-lined baking sheet. Roast for 35-40 minutes until the flesh is very tender when pierced with a fork.
💡 Tip: You can roast the pumpkin a day ahead and store the puree in the refrigerator.
2. Once the pumpkin is cool enough to handle, scoop out the flesh and puree it in a food processor or blender until completely smooth. Measure out 1 cup of pumpkin puree and set aside to cool completely. Save any extra puree for another use.
3. In a medium heatproof bowl, whisk together the egg yolks and 1/2 cup of sugar. Place the bowl over a pot of simmering water (double boiler method), making sure the bottom doesn't touch the water. Whisk constantly for about 5-7 minutes until the mixture is thick, pale, and reaches 160°F on a thermometer.
💡 Tip: This step pasteurizes the eggs for safety while creating a stable, fluffy base.
4. Remove the egg mixture from heat and let it cool for 5 minutes. Add the mascarpone cheese and whisk until smooth and well combined. Fold in the 1 cup of cooled pumpkin puree, vanilla extract, cinnamon, allspice, and ginger until fully incorporated.
5. In a separate large bowl, whip the cold heavy cream with the remaining 1/4 cup sugar until stiff peaks form. Gently fold the whipped cream into the pumpkin-mascarpone mixture in three additions, being careful not to deflate the cream.
6. In a shallow dish, combine the cooled espresso with coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds per side—they should be moistened but not soggy. Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch dish or similar-sized serving dish.
💡 Tip: Work quickly when dipping to prevent the ladyfingers from becoming too soft and falling apart.
7. Spread half of the pumpkin-mascarpone cream evenly over the first layer of ladyfingers. Add another layer of coffee-dipped ladyfingers on top, then spread the remaining cream over the second layer, smoothing the top with a spatula.
8. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly.
9. Before serving, sift cocoa powder over the entire surface, then lightly dust with pumpkin pie spice for a decorative autumn touch. Cut into squares and serve chilled.
💡 Tip: Use a fine-mesh sieve for an even, professional-looking dusting.
Notes
You can substitute nutmeg for the allspice.
Tips
- Make sure all dairy ingredients are at room temperature before mixing to prevent lumps in the mascarpone mixture.
- The tiramisu actually tastes better the next day after the flavors have had time to develop, so it's a perfect make-ahead dessert.
- If you can't find fresh pumpkin, you can substitute 1 cup of homemade butternut squash puree, but avoid canned pumpkin for the freshest flavor.
- For a non-alcoholic version, simply omit the coffee liqueur and add an extra 3 tablespoons of espresso.
- Store leftovers covered in the refrigerator for up to 3 days.
Variations
If you’re looking for other ways to make this, then I’ve got a few ideas for you. Check out these variations –
- Maple Pumpkin Tiramisu: Replace 1/4 cup of the sugar with pure maple syrup and add 1 teaspoon of maple extract to the cream mixture.
- Spiced Rum Version: Use spiced rum instead of coffee liqueur for a warmer, more aromatic flavor profile.
- Individual Servings: Assemble the tiramisu in individual glasses or jars for elegant portion control and presentation.
- Gluten-Free: Use gluten-free ladyfingers or substitute with gluten-free pound cake cut into strips.
- Extra Spice: Add a pinch of ground cloves or cardamom to the mascarpone mixture for additional warmth and complexity.
- Chocolate Pumpkin: Mix 2 tablespoons of cocoa powder into the pumpkin-mascarpone cream for a chocolate-pumpkin hybrid.
Nutrition Facts
Calories: 425 kcal
Total Fat: 28g
Saturated Fat: 16g
Cholesterol: 165mg
Sodium: 105mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 24g
Protein: 7g
Vitamin A: 95% DV
Calcium: 8% DV
Iron: 6% DV