Pumpkin Tiramisu: A Cozy Twist on the Classic Italian Dessert

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Fall is my favorite season for many reasons—the crisp air, cozy sweaters, and of course, the abundance of pumpkin-loving recipes that come out to play. But one that truly stole my culinary heart one October evening is pumpkin tiramisu. The idea hit me during a chilly Texas fall while sipping pumpkin-spiced cold brew on my porch. I thought, why not combine that deep, spiced pumpkin flavor with the smooth, layered elegance of tiramisu?

Now, I’ll admit, I’ve never been afraid to take a traditional recipe and spin it my own way. Growing up in Georgia, Sunday gatherings were full of casseroles, cakes, and pies—some classic, some wild, all made with love. So, when I dreamed up this pumpkin tiramisu, it wasn’t just to jump on a trend; it was to create something that celebrated the warmth and creativity of Southern-style innovation with a little Italian flair. If you’ve tried my pumpkin pie with a twist, you know I don’t mess around when it comes to reinventing seasonal icons.

Let’s dig into this delightfully spiced dessert that’s become a new holiday staple in my kitchen—and maybe soon, yours too.

A Seasonal Dessert Worth Falling For

Why Pumpkin Tiramisu is the Dessert You Didn’t Know You Needed

Pumpkin tiramisu is the ultimate mashup of bold fall flavor and European sophistication. Unlike traditional tiramisu, this version swaps out the espresso-only soak for spiced pumpkin cream, warmly infused with cinnamon, nutmeg, and hints of ginger. The result? A velvety, lightly sweet treat with just enough tang from mascarpone and depth from ladyfingers soaked in coffee Syrup. It’s the dreamy middle ground between your grandma’s Thanksgiving pie and that fancy bistro tiramisu you splurged on once.

What really sets pumpkin tiramisu apart is its no-bake nature. That means less stress and more flavor. Plus, it layers in about 20 minutes and chills while you tackle other meal prep, making it one of my go-to holiday desserts after discovering how much faster it comes together than my traditional holiday bakes.

While folks are obsessing over lemon bar cheesecake or diving spoon-first into raspberry cheesecake layers, our unsung pumpkin tiramisu quietly delivers big flavor and serious presentation points.

A Fall-Inspired Comfort with Global Roots

This isn’t just about taste. Pumpkin tiramisu tells a story—a merging of cultures and memories into a dessert that’s both familiar and exciting. True, traditional tiramisu was born in Italy, but here in Texas, I like to think of my version as equal parts Southern hospitality and Roman elegance. The whipped pumpkin layer is like a holiday hug, and the dusting of cocoa finishes it off like the whisper of winter.

Pumpkin tiramisu isn’t just a recipe; it’s an opportunity to bring people together and start a new seasonal tradition. I make it for Friendsgiving potlucks, cozy Sunday dinners, and sometimes just for myself when I need the flavor equivalent of a big, cozy blanket.

Making the Perfect Pumpkin Tiramisu at Home

Ingredients List

The beauty of this recipe lies not only in its ease but its flexible ingredients list. I like to keep things simple without sacrificing depth of flavor. Here’s what you’ll need:

Feel free to swap mascarpone for cream cheese if needed—it’ll be slightly tangier but still delicious. You can also make this dairy-free by using full-fat coconut cream and plant-based alternatives.

Timing: Chill More, Stress Less

This pumpkin tiramisu comes together fast, with no oven required.

• Prep time: 25 minutes
• Chill time: 6 hours minimum (overnight for best results)
• Total time: 6 hours, 25 minutes

That’s nearly 20% less time than a classic baked cheesecake. I love that it frees up oven space—especially helpful during busy holidays.

Step-by-Step Instructions

1. In a medium bowl, beat cold heavy cream until stiff peaks form. Set aside.
2. In another bowl, mix mascarpone, pumpkin puree, sugar, and pumpkin pie spice until smooth.
3. Gently fold in the whipped cream, being careful not to deflate it.
4. In a shallow dish, combine cooled coffee with liqueur if using.
5. Quickly dip each ladyfinger (do not soak!) and lay them in a single layer in a dish.
6. Spread half the pumpkin cream mixture evenly over the soaked ladyfingers.
7. Repeat with a second biscuit layer and remaining cream.
8. Cover and chill for 6 hours or overnight.
9. Before serving, dust with cocoa or top with grated dark chocolate.

For a fun variation, try it in jars or glasses—perfect for parties and portion control.

Why Pumpkin Tiramisu Delivers Every Time

Flavor Meets Function: Why It Works

Pumpkin tiramisu nails the balance between creamy, spiced, and mildly sweet—unlike overly sugary versions of the dessert. The mascarpone adds richness, while the pumpkin puree thins it just enough to make each bite light, fluffy, and full of autumn essence.

It’s also versatile. You can add layers of crushed ginger snaps, swirl in caramel. Like the ever-playful pumpkin cheese ball, this dessert adapts to your flavor whims.

Beyond flavor, its make-ahead nature is a life-saver for those of us juggling ten dishes at once come Thanksgiving. And according to the USDA’s leftovers storage guide, cooked dishes safely store for several days when refrigerated properly. Supporting this, the CDC’s keep food safe page stresses proper chilling to avoid foodborne illness, while Harvard’s food safety overview offers additional insights on safe handling practices in the kitchen.

Make It Ahead and Store It Right

Pumpkin tiramisu actually improves as it sits—hello, convenience! It holds beautifully in the fridge for up to 4 days and freezes relatively well if packaged in individual containers.

If you’re tackling a themed dessert spread, this dish pairs beautifully beside my Spanish orange cake or offsets the tangy zing of our orange creamsicle sheet cake. It enhances any autumn table with understated elegance.

Moving Beyond the Basics with Tiramisu

Creative Twists and Crowd Favorites

This dish leaves endless room for play. I’ve stirred crushed toffee into the cream, layered mini marshmallows for texture, and even adapted it with maple cream for Canada Day. The point is—have fun with it.

Lately, I’ve seen a resurgence of Asian-influenced dessert trends (just peek at our Vietnamese coffee Basque cheesecake), and I’m tempted to infuse a little miso caramel in my next batch!

Of course, if you prefer to stay true to the flavor of pumpkin, there’s nothing wrong with serving it simply and letting the seasonal spices do the heavy lifting. For dips instead of layers, you can try spinning the same idea into our ever-fun pumpkin dip.

Serving Suggestions and Pairing Ideas

Serve chilled in a trifle dish or scoop it into individual ramekins. Want it a bit firmer? Add powdered gelatin into your mascarpone layer.

Pair it with:

• After-dinner coffee or chai
• A small glass of pumpkin ale
• Crisp ginger snap cookies or shortbread on the side

For a flavor-packed menu, start with savory Southern fried okra or a bold chili, move into your fall favorites, and finish with this creamy, spice-kissed treat.

FAQ

Conclusion

Pumpkin tiramisu is more than just a seasonal dessert—it’s a story, a memory, and a conversation starter. It’s easy, elegant, and endlessly customizable. Whether you’re a long-time fan of classic tiramisu or diving into pumpkin-packed treats for the first time, this dish offers familiar comfort wrapped in warm spices and creamy indulgence. Whip it up for your next gathering and invite the flavors of fall right to your table. Trust me, once you’ve made it, it’ll be on repeat every year.

Pumpkin Tiramisu: A Cozy Twist on the Classic Italian Dessert

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• Author: Ray
• Total Time: 6 hours, 25 minutes
• Yield: 6-8 servings
• Diet: Vegetarian

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Description

Pumpkin tiramisu is a no-bake, fall-inspired twist on the classic Italian dessert. It combines creamy mascarpone, pumpkin puree, warm spices, and coffee-soaked ladyfingers for an indulgent yet easy holiday treat.

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Ingredients

Mascarpone cheese – 1 cup

Pumpkin puree – 3/4 cup (not pumpkin pie mix)

Heavy cream – 1 cup, chilled

Granulated sugar – 1/2 cup

Ladyfinger biscuits – 1 package

Strong coffee or espresso – 3/4 cup (cooled)

Coffee Syrup (optional) – 2 tbsp

Pumpkin pie spice – 1 tsp

Cocoa powder or grated chocolate – For topping

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Instructions

1. In a medium bowl, beat cold heavy cream until stiff peaks form. Set aside.

2. In another bowl, mix mascarpone, pumpkin puree, sugar, and pumpkin pie spice until smooth.

3. Gently fold in the whipped cream, being careful not to deflate it.

4. In a shallow dish, combine cooled coffee with liqueur if using.

5. Quickly dip each ladyfinger (do not soak!) and lay them in a single layer in a dish.

6. Spread half the pumpkin cream mixture evenly over the soaked ladyfingers.

7. Repeat with a second biscuit layer and remaining cream.

8. Cover and chill for 6 hours or overnight.

9. Before serving, dust with cocoa or top with grated dark chocolate.

Notes

Feel free to substitute mascarpone with cream cheese for a tangier flavor.

This dessert is best when chilled overnight and can be made up to 4 days in advance.

Try adding crushed ginger snaps or caramel swirls for variation.

Serve in glasses or jars for individual portions.

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: Fusion

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 110mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 65mg

Keywords: pumpkin, tiramisu, fall dessert, no bake, Thanksgiving