Print
Pumpkin tiramisu

Pumpkin Tiramisu

This Pumpkin Tiramisu is a heavenly dessert, sure to impress your family and friends.
Course Dessert
Cuisine American
Keyword pumpkin, thanksgiving, tiramisu
Prep Time 2 hours
Cook Time 2 hours
Total Time 4 hours
Servings 10 servings
Calories 350 kcal
Author camila

Ingredients

Tiramisu

  • 6 egg yolks
  • 3/4 cups white sugar
  • 1 cup pumpkin pure
  • 1/3 cup milk
  • 1 1/4 teaspoon pumpkin spice
  • 1 lb. mascarpone cheese
  • 1 1/2 cup heavy whipping cream
  • 5 tablespoons powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2/3 cup strong coffee brewed and brought to room temperature
  • 4 tablespoons Kahlua
  • 2 recipe for homemade ladyfingers* or 6 oz store-bought lady finger cookies

For the topping: 1 tablespoon cocoa powder + 1/4 teaspoon pumpkin spice

Pumpkin spice blend

  • This recipe makes 1 1/2 teaspoon of pumpkin spice blend you’ll use 1 1/4 teaspoon of it for the mascarpone pumpkin filling and the remaining 1/4 teaspoon for the topping
  • 3/4 teaspoon cinnamon powdered
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground clove
  • 1/8 teaspoon ground allspice or two crushed allspice berries

Instructions

Make the Pumpkin Custard

  1. Whisk egg yolks and 3/4 cup white sugar in a bowl for a couple of minutes, until lightened in color and doubled in volume. Set aside.

  2. Mix milk, pumpkin puree and 1 1/4 teaspoon of pumpkin spice in a small saucepan and bring it to the stove, over medium heat, stir occasionally as you let the mixture come to a boil.

  3. As soon as you see the first bubbles emerging, remove from the heat.

  4. Add about 1/3 of the hot milk/pumpkin mixture to the egg/sugar mixture while whisking non-stop. Once that's incorporated, add a bit more of the hot mixture while whisking. Do this until the whole milk/pumpkin mixture is incorporated with the eggs. This is called tempering, and we add the hot liquid slowly to the yolks so they don't get cooked.

  5. Pour this mixture back into saucepan and stir, over medium heat until it boils and thickens.

  6. Don’t stop stirring, mixture will look lumpy but then smooth out and get thick. It should take a few minutes to achieve a thick and smooth custard.

  7. Turn the heat off, transfer pumpkin custard to a bowl and cover the surface with some plastic wrap. You must do this so when the custard cools, it won’t form a skin on top.

  8. Put custard in the fridge until it cools all the way, about 2 hours.

Make Pumpkin Mascarpone cream

  1. Whisk mascarpone cheese and cooled pumpkin custard together. Set aside

Make the Whipped Cream

  1. Whip heavy cream and 5 tablespoons of powdered sugar and 1 teaspoon of vanilla in your mixer fitted with the whisk attachment. I like to whip my cream on high for about 3 minutes. Keep an eye on it not to over whip. Once you see stiff peaks, stop beating.

To assemble a trifle style Pumpkin Tiramisu

  1. I used a 8x8" tall glass dish.

  2. Mix coffee and Kahlua in a shallow bowl. Keep it nearby to dip the ladyfinger cookies before placing them in the tiramisu.

  3. First layer: cover the bottom of the dish with a layer of ladyfingers dipped in the coffee+Kahlua.

  4. Second layer: half of the Pumpkin Mascarpone cream.

  5. Third layer: one third of the whipped cream.

  6. Fourth layer: coffee dipped ladyfingers

  7. Fifth layer: remaining half of the Pumpkin Mascarpone

  8. Sixth layer: one third of the whipped cream

  9. Seventh layer: coffee dipped ladyfingers

  10. Eighth layer: remaining third of the whipped cream

  11. Place Tiramisu in the fridge for at least 24 hours, or more. Before serving, mix cocoa powder and 1/4 teaspoon of pumpkin spice, and sprinkle it all over the top of the Tiramisu using a sifter.

To assemble a cake style Pumpkin Tiramisu

  1. I used a 9" springform pan.

  2. Prepare your pan by lining the bottom and sides with plastic wrap. I used 2 pieces and lined them crosswise.

  3. First layer: 1 cup of the Pumpkin Mascarpone cream. Spread it to the ends as best as you can.

  4. Second layer: coffee dipped ladyfingers

  5. Third layer: Half of the remaining Pumpkin Mascarpone cream (after you've removed 1 cup of it for the bottom of the pan)

  6. Fourth layer: Half of the whipped cream

  7. Fifth layer: coffee dipped ladyfingers

  8. Sixth layer: remaining Pumpkin Mascarpone cream

  9. Seventh layer: coffee dipped ladyfingers

  10. Cover the pan with plastic wrap and refrigerate overnight. Make sure you do refrigerate it overnight! The tiramisu will taste better on the second and third day, as the flavors have had time to blend together.
  11. To assemble: simply turn the pan over on a cake platter, open the sides of the springform pan and remove plastic from the top. You can also decorate the sides with ladyfinger cookies.

  12. Right before serving, mix 1 tablespoon of cocoa powder with 1/4 teaspoon of pumpkin spice, use a sieve or a sifter to sprinkle it on top of the tiramisu.

Storage

  1. Tiramisu will store nicely in the fridge for up to 1 week.

Recipe Notes

*My recipe for homemade Ladyfingers and the video can be found here.

*Tips to dip the ladyfingers: Dunk each ladyfinger cookie in the coffee mixture, one by one and do this quickly or the cookies will be too soggy, specially if you are using homemade. Another alternative is to put the coffee+kahlua in a spray bottle and simply spray the cookies one by one before placing them in the tiramisu.

***Make sure to only dip each ladyfinger in the coffee mixture right before you place it on the tiramisu.