Ingredients
Pumpkin purée
Mascarpone cheese
Pumpkin spice mix (cinnamon, nutmeg, ginger, cloves)
Ladyfingers (Savoiardi)
Whipping cream
Granulated sugar
Coffee or chai tea (cooled)
Cocoa powder (for dusting)
Optional: Kahlúa or spiced rum
Instructions
1. Brew strong coffee or chai tea, let it cool. Add pumpkin spice to infuse flavor.
2. Whip cream until stiff peaks form in a chilled bowl.
3. Whisk together mascarpone, pumpkin purée, sugar, and spices until smooth.
4. Fold whipped cream gently into the mascarpone mixture.
5. Quickly dip each ladyfinger into the coffee or chai (1–2 seconds max).
6. Layer dipped ladyfingers at the bottom of the dish.
7. Spread half the pumpkin mascarpone cream over the ladyfingers.
8. Repeat with a second layer and finish with the remaining cream.
9. Refrigerate at least 6 hours or overnight.
10. Dust with cocoa powder and a pinch of pumpkin spice before serving.
Notes
For a kid-friendly version, use warm milk instead of coffee.
To make it gluten-free, use certified gluten-free ladyfingers.
For extra crunch, add crushed gingersnaps between the layers.
Pumpkin tiramisu is best made a day ahead.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 18g
- Sodium: 125mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg