Celebrate fall with this delicious, no-bake Pumpkin Tiramisu. Creamy mascarpone, subtle pumpkin flavor, and warm spices make this festive dessert a perfect addition to your Thanksgiving table or any autumn gathering.
If you love classic Tiramisu, you’re going to fall head over heels for this Pumpkin Tiramisu! It has all the creamy, velvety texture you love, with the addition of a subtle pumpkin flavor and the warm spices that make fall so irresistible. The pumpkin flavor is perfectly balanced—not too overpowering, just enough to add that comforting autumn richness.
The smooth mascarpone filling gets a rich makeover with pumpkin puree and cozy fall spices like cinnamon and nutmeg. It’s the perfect dessert to bring out the best of both worlds: the beloved Italian classic and the comforting flavors of pumpkin season.
This is the ideal dessert for Thanksgiving, especially with all the cooking and prep that comes with the big day. You can make it ahead of time—no baking required—and it’ll be ready when you need it. That means one less thing to worry about on Thanksgiving day. It’s also a great option if you’re a guest and want to bring something that’s both festive and will be a crowd pleaser. Trust me, this Pumpkin Tiramisu will be the perfect sweet ending to any holiday meal!
Pumpkin Tiramisu Video
Ingredients
(Scroll to the bottom of the page for the printable recipe card with all the measurements.)
- lady fingers
- For this recipe, you'll need Italian lady fingers, known as savoiardi. These are light, crisp, and perfect for soaking up the coffee mixture without becoming soggy.
- Avoid the soft, spongy lady fingers often found in grocery stores—they’ll turn to mush and won’t hold up in the layers. A 14 oz package should be just right, with a few extra cookies to spare.
- coffee
- Brewed coffee is the best option. Just brew a pot the way you normally would and let it cool. You can also use instant coffee or espresso dissolved in hot water.
- chocolate liqueur
- You can also use rum or coffee liqueur instead of the chocolate liqueur, or omit the rum and use only coffee. (if you only use coffee, you may want to sweeten it.)
- egg yolks
- The yolks will thicken the custard and will give it a richer flavor.
- sugar (I use granulated sugar.)
- half n half
- This is a blend of equal parts whole milk and heavy cream.
- mascarpone cheese
- This rich, creamy cheese adds the signature texture and flavor to tiramisu. It’s a must-have ingredient—while you could use cream cheese in a pinch, the flavor and texture won’t be quite the same.
- vanilla extract
- heavy cream
- Heavy cream is whipped to create light, airy whipped cream that gets folded into the mascarpone mixture. This helps lighten the custard, making it fluffy and smooth.
- powdered sugar
- Powdered sugar is used to sweeten both the mascarpone and whipped cream, and it dissolves more easily than granulated sugar.
- pumpkin puree
- Use canned pumpkin puree (not pumpkin pie filling, which is pre-sweetened and spiced) for a rich, smooth texture. You can also use homemade pumpkin puree if you have it on hand.
- spices - cinnamon, nutmeg (you can also use allspice, cardamom, etc.)
- cocoa powder
- Make sure to use unsweetened cocoa powder for a rich, slightly bitter contrast to the sweet and creamy layers of the tiramisu.
- It’s the final touch that gives your dessert that classic tiramisu look.
How To Make Pumpkin Custard for Tiramisu
Before you can assemble your Pumpkin Tiramisu, you'll need to prepare the pumpkin mascarpone filling. This filling requires time to chill, so let’s start by making the pumpkin custard.
- Set up a double boiler.
- A double boiler helps gently heat the egg mixture without risking it cooking too quickly or scrambling.
- Fill a saucepan with about 1-2 inches of water and bring it to a boil.
- Find a heatproof bowl that can sit comfortably on top of the saucepan without touching the water.
- Combine egg yolks and sugar.
- In your heatproof bowl, whisk together the egg yolks and sugar until well combined.
- Place the bowl over the simmering water (make sure it’s not touching the water) and reduce the heat to low.
- Whisk constantly until the sugar is fully dissolved into the eggs, just a minute or so.
- Add the half and half and cook the custard.
- Pour in the half-and-half, whisking to combine. Keep stirring intermittently for about 7-10 minutes until the mixture thickens, becomes fluffy, and increases in volume.
- Add the pumpkin and spices.
- Stir in the pumpkin puree, vanilla, cinnamon, and nutmeg until everything is evenly mixed.
- Remove the bowl from the heat and let the custard cool completely.
How To Make Pumpkin Mascarpone Filling for Tiramisu
While your pumpkin custard is cooling, let’s get started on the creamy mascarpone filling. This is where everything starts to come together, and trust me, it’s the star of the show! The texture and flavor are unbeatable. It’s not complicated—just take your time and you’ll be rewarded with something truly delicious!
- Mix the mascarpone with powdered sugar.
- In a separate bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract.Use a rubber spatula to stir everything together until smooth.
- No need for a mixer here—this helps prevent over-mixing and keeps the texture perfect.
- Whip the cream.
- In another bowl, whip the heavy cream with the remaining powdered sugar and vanilla until soft peaks form. (You can use a hand mixer or a stand mixer.)
- Why it’s important: The whipped cream adds the perfect light and airy texture to the filling.
- Combine the pumpkin custard and mascarpone.
- Once your pumpkin custard has cooled completely, gently fold it into the mascarpone mixture until fully combined.
- Fold in the whipped cream.
- Carefully fold the whipped cream into the pumpkin mascarpone mixture until fully incorporated.
- This final fold adds air into the mixture, creating that fluffy, velvety and smooth texture you’ll love.
Assembling the Pumpkin Tiramisu
Now comes the fun part—assembling your tiramisu! It’s the easiest step, and you’ll see it all come together beautifully.
- Prepare the coffee mixture.
- In a shallow, rimmed dish, combine cold coffee and chocolate liqueur.
- Dip the lady fingers.
- Dip each ladyfinger into the coffee mixture for just 1-2 seconds, ensuring they don’t get too soggy. You want the inside to stay a little dry so they don’t fall apart.
- Layer the lady fingers and filling.
- In a 9x13-inch dish, layer the dipped ladyfingers, then spread half of the pumpkin mascarpone filling over them.
- Repeat with another layer of ladyfingers and the remaining filling.
- Chill
- Cover and refrigerate for 6 hours (or overnight) to let the flavors set.
- Finishing touches
- Dust the top with cocoa powder for a classic look.
- Optional Toppings: If you’d like, you can sprinkle on some shaved chocolate, drizzle with caramel or dulce de leche, or add whipped cream and chopped nuts for extra flavor and texture.
Make Ahead Tips
One of the best things about this Pumpkin Tiramisu is how easy it is to prep ahead of time! You can make it 1-3 days in advance, which makes it perfect for busy schedules or entertaining.
You don’t have to assemble everything all at once, either. If you’re short on time, you can prepare the pumpkin custard and store it in the fridge. You can also make the pumpkin mascarpone filling—just mix the custard, mascarpone, and whipped cream together—and keep it in the fridge until you're ready to assemble. When you’re ready to put it all together, it’ll be waiting for you!
More Delicious Pumpkin Desserts
Pumpkin Tiramisu
Ingredients
- 14 oz lady fingers
- 2 ½ cups coffee cooled
- ¼ cup chocolate liqueur
- 6 egg yolks from large eggs
- ¼ cup granulated sugar
- ½ cup half n half equal parts whole milk and heavy cream
- 1 pound mascarpone cheese softened
- 1 cup pumpkin puree
- ½-1 teaspoon ground cinnamon
- ⅛ teaspoon powdered nutmeg
- ½ cup powdered sugar for the mascarpone plus 2-4 Tablespoons additional powdered sugar for the whipped cream
- 2 teaspoons vanilla
- 1 ¼ cups heavy cream
- cocoa for dusting
Instructions
Make the Pumpkin Custard:
- Set up a double boiler by filling a saucepan with 1-2 inches of water and bringing it to a boil. Place a heatproof bowl over the saucepan (without touching the water).
- In the bowl, whisk together egg yolks and sugar. Place over simmering water and whisk until the sugar dissolves.
- Gradually add half-and-half, whisking constantly for 7-10 minutes until the mixture thickens and becomes fluffy.
- Remove from heat and stir in pumpkin puree, cinnamon, and nutmeg. Let the custard cool completely.
Prepare the Mascarpone Filling:
- In a separate bowl, mix mascarpone cheese and vanilla extract until smooth.
- In another bowl, whip heavy cream and powdered sugar until soft peaks form.
- Once the pumpkin custard has cooled, gently fold it into the mascarpone mixture.
- Finally, fold in the whipped cream until fully combined, creating a light and fluffy filling.
Assemble the Tiramisu:
- In a shallow dish, combine the cooled coffee and chocolate liqueur.
- Quickly dip each ladyfinger into the coffee mixture (about 1-2 seconds), then arrange them in a single layer in a 9x13-inch baking dish.
- Spread half of the pumpkin mascarpone filling over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining filling.
Chill:
- Cover the tiramisu with plastic wrap and refrigerate for 4-6 hours, or overnight for best results.
Serve:
- Before serving, dust the top of the tiramisu with unsweetened cocoa powder. Optional: garnish with shaved chocolate, whipped cream, or a drizzle of caramel.
Notes
- Mascarpone Substitute: If you’re in a pinch, you can use cream cheese instead of mascarpone, but keep in mind it will change the texture and flavor of the tiramisu.
- Room Temperature Mascarpone: Make sure your mascarpone is at room temperature before mixing. This helps it blend smoothly into the filling without any lumps.
- Cold Heavy Cream: For the best whipped cream, use cold heavy cream—and if possible, chill your bowl and whisk too. It helps the cream whip up faster and fluffier!
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