This Pumpkin Tiramisu is a tasty twist on the classic dessert! With layers of pumpkin cream and coffee-soaked ladyfingers, it’s like autumn on a plate.
The pumpkin adds a cozy warmth, making it perfect for chilly days. I love serving it with a sprinkle of cinnamon on top—so inviting, you might need seconds! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned puree is easiest but try roasting and pureeing fresh pumpkins for a more vibrant flavor. Just make sure it’s smooth.
Cream Cheese: For a lighter option, use mascarpone, which adds richness. If dairy-free, you can use vegan cream cheese as a substitute.
Heavy Whipping Cream: If you want a lighter dessert, consider using whipped coconut cream instead. It gives a lovely flavor and is dairy-free!
Ladyfinger Cookies: If you can’t find these, you can use sponge cake or even graham crackers. Just be gentle with soaking to avoid sogginess.
Coffee: Brewed espresso works great, but instant coffee mixed with hot water works too if you’re in a hurry!
How Do I Make the Perfect Whipped Cream?
Whipping cream seems simple, but getting the right texture can be tricky! Follow these steps to achieve fluffy goodness:
- Start with cold cream and a chilled bowl to help it whip better.
- Using an electric mixer, beat on medium to high speed until soft peaks form (that’s when the cream holds its shape but still has a smooth texture).
- For stiff peaks, keep beating until peaks stand upright. Do this slowly to prevent over-whipping, which can create butter!
With these tips in mind, your Pumpkin Tiramisu will be a hit at your next gathering. Enjoy! 🎃
How to Make Pumpkin Tiramisu
Ingredients You’ll Need:
For the Cream Mixture:
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice, plus extra for dusting
For the Ladyfinger Layer:
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- About 24 ladyfinger cookies
For the Topping:
- Unsweetened cocoa powder, for dusting
Time Needed:
This Pumpkin Tiramisu requires about 20 minutes of active preparation time. After that, let it chill in the fridge for at least 4 hours, or overnight if you have the time, to allow the flavors to blend beautifully. Overall, plan for about 4 hours and 20 minutes total, including chilling time.
Step-by-Step Instructions:
1. Make the Cream Mixture:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy. This step is crucial for a light and airy dessert.
2. Add Pumpkin Flavor:
Next, stir in the canned pumpkin puree, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Blend well until everything is fully combined to bring that cozy fall flavor!
3. Whip the Cream:
In a separate bowl, pour in the heavy whipping cream and whip it until stiff peaks form. This means that when you pull the beaters out, the cream should hold a nice shape without collapsing.
4. Combine Mixtures:
Gently fold the whipped cream into the pumpkin mixture. Be careful not to overmix—it should stay fluffy and light!
5. Prepare the Coffee Dip:
In a shallow dish, mix together the cooled brewed coffee and the optional coffee liqueur. This will bring a rich depth to the dessert.
6. Soak the Ladyfingers:
Dip each ladyfinger into the coffee mixture quickly, just enough to soak but not so long that they become soggy. You want them soft but still intact!
7. Layer the Dessert:
Arrange a layer of soaked ladyfingers in the bottom of your serving dish (a 9×9 inch dish works well). Spread half of the pumpkin cream mixture evenly over this layer.
8. Repeat the Layers:
Repeat with another layer of soaked ladyfingers, topped with the remaining pumpkin cream mixture. Smooth it out so it looks nice.
9. Chill Out:
Cover your dish with plastic wrap and refrigerate it for at least 4 hours. This helps the flavors meld together, creating a deliciously creamy dessert.
10. Serve with a Dusting:
When you are ready to serve, dust the top generously with cocoa powder and a sprinkle of pumpkin pie spice for that final autumn touch!
11. Slice and Enjoy!
Slice your Pumpkin Tiramisu and serve chilled. Each bite is sure to delight with creamy pumpkin goodness and a hint of coffee!
Enjoy this festive treat with family and friends; it’s a hit for any autumn gathering!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be roasted and pureed for a more vibrant flavor. Just be sure to cook and strain it well to achieve a smooth consistency similar to canned pumpkin puree.
How Do I Store Leftover Pumpkin Tiramisu?
Store any leftover tiramisu in an airtight container in the refrigerator. It will keep well for about 3-4 days. Just be sure to dust with cocoa powder again right before serving for the best presentation!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the ladyfinger cookies with gluten-free ladyfingers or even use gluten-free sponge cake. Just be cautious when soaking them to avoid oversaturation!
Can I Make This Ahead of Time?
Definitely! Pumpkin Tiramisu can be made a day in advance. In fact, letting it sit overnight enhances the flavors, making it even more delicious. Just store it properly in the fridge!
