Delicious Pumpkin Tiramisu Recipe A Fall Favorite that’s what I’m giving you here. The first time I made pumpkin tiramisu, it was for a harvest dinner where the oven had given out mid-roast.

I needed dessert no baking, no drama. What came out of it was this ridiculous, creamy, autumn-spiced miracle that had a full table of chefs licking espresso off their forks like it was some kinda holy nectar.

This isn’t your grandma’s tiramisu. It’s silky, bold, a little gutsy with the spices, and unapologetically fall. It’s the sort of dessert that doesn’t whisper pumpkin spice… it walks in wearing flannel and holding a bourbon latte.

Let’s talk layers. You’ve got mascarpone, but not plain folded into a lightly spiced pumpkin custard that tastes like Thanksgiving pie had a whirlwind romance with an Italian classic. Then there’s the espresso-soaked ladyfingers. Not soggy. Not crunchy. Just that perfect toothsome bite that hits after a few hours chillin’. The whole thing? A refrigerator dessert that eats like a dream after a roast duck or braised short ribs.

There are little tricks and notes in this recipe that matter. Small stuff. But the kind of stuff that separates “meh” from “oh holy sh*t that’s good.” Let’s get into it.

Ingredients & Substitutions

For the Pumpkin Mascarpone Layer:

• 1 cup canned pumpkin puree (not pie filling, unless you like the taste of candle wax)
• 3/4 cup granulated sugar
• 3 large egg yolks
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp clove (skip if you hate clove, no judgement)
• Pinch of salt
• 1/4 cup dark rum or bourbon (optional but do it)
• 16 oz mascarpone cheese, room temp (don’t swap this unless you have to)

For the Whipped Cream:

• 1 1/4 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

For the Ladyfingers:

• 1 1/2 cups strong brewed espresso (cooled, none of that weak gas station stuff)
• 2 tbsp dark rum or coffee liqueur
• About 36 ladyfinger biscuits (savoiardi, not the soft ones, and not those weird cake ones from dollar stores)

Topping:

• Unsweetened cocoa powder, for dusting
• Grated dark chocolate or chopped toasted pecans (optional, but wow)

Substitutions & Notes:

• Pumpkin puree: Sweet potato puree works well too, if that’s your jam.
• Mascarpone: Cream cheese can be used, just know you’ll lose some richness and gain a tang. It’ll still be good, but different.
• Dairy-free? Use whipped coconut cream and a dairy-free cream cheese. Texturally, not quite the same, but the flavors hold up.
• Booze-free? Sub a splash of maple extract or extra vanilla in both the cream and espresso. Kids won’t know what hit ‘em.

Step-by-Step Instructions

1. Make the Pumpkin Custard Base
Whisk the yolks, sugar, pumpkin, and spices in a metal bowl over a simmering pot of water double boiler style. Not boiling, just soft bubbles. Keep whisking. Don’t walk away. You want it thick enough to coat a spoon. Like pudding that just woke up.

Take it off the heat. Stir in the booze (or not), then let it cool. Not hot. Barely warm is fine.

2. Fold in the Mascarpone
Once the custard’s cooled, whisk in the mascarpone gently. Don’t beat it. This ain’t whipped cream. If you overmix, it’ll break and look like pumpkin ricotta. Still edible, just not sexy.

3. Whip the Cream
Beat the cream, powdered sugar, and vanilla until soft peaks. Then go a bit further to firm. Not stiff like meringue, just firm enough to hold.

Fold half into the pumpkin mascarpone mixture. Then fold in the other half. Be gentle. Think ballerina, not bodybuilder.

4. Espresso Dip
Mix the espresso and rum in a shallow dish. Quickly dip the ladyfingers quickly, like one Mississippi, no more. Soggy fingers ruin lives.

5. Assemble the Layers
In a 9×9 dish (or deep trifle bowl, live a little), do a layer of dipped ladyfingers. Then half the pumpkin cream. Repeat. End with the cream.

Smooth the top. Wrap it. Chill it. At least 6 hours, but overnight makes it divine.

6. Finish Before Serving
Right before serving, dust the top with cocoa powder. Use a fine mesh sieve for that café look. Grate dark chocolate over the top or sprinkle with pecans if you’re feeling like a garnish god.

Cooking Techniques & Science

Why Cook the Egg Yolks?
It’s a safety thing, yeah but also texture. You’re building a sabayon. That gentle heat emulsifies and thickens without curdling. Raw yolks give a looser cream. This version holds a slice, which we like.

Why Mascarpone?
Because it melts into cream like butter into risotto. It’s got that buttery, mellow body that softens the tang of pumpkin. Cream cheese, while okay, stands up too much. Mascarpone dances.

Whipping Cream to Firm Peaks?
Too soft and the dessert slouches. Too stiff and it splits when folded. You want it to billow. Think soft cloud that holds its shape when plopped.

Espresso Over Coffee?
Espresso brings bitterness and punch. Regular coffee’s too mellow. If you don’t have espresso, make it strong. Like Italian nonna strong. Otherwise, the cream dominates, and you lose the contrast.

Why Not Bake It?
Because it’s better cold. Period. Baking this would kill the mascarpone and mute the spices. Some things are born to chill.

Serving & Pairing Suggestions

Serve it cold. Straight from the fridge. Warm tiramisu is sadness on a plate.

Spoon into coupe glasses if you’re being fancy. Or rustic cuts in a baking dish. Dust with cocoa right before serving, or it’ll sink in and go weirdly dark and damp. Not cute.

Pairings:

• After roast duck with cherry glaze? Perfection.
• With spiced cider or a glass of vin santo? Can’t miss.
• Espresso on the side, or a sneaky amaro for the bold.

If you’re doing plated dessert service, go small squares with a dot of whipped cream, toasted pepitas, and a shard of dark chocolate. Looks pro. Tastes even better.

What Makes It Special?

It’s the kind of dessert that feels like fall. But not in a pumpkin spice candle way. It’s creamy and spiced without being too sweet. Texturally, it’s got contrast the firmness of ladyfingers, the silk of mascarpone, the fluff of cream.

There’s no baking. No gelatin. No fancy sugar work. Just good ingredients, layered right, given time to mingle.

It’s old-school tiramisu reimagined through a fall lens, and it holds its own on any table. Casual or plated. Weeknight or Michelin tasting menu (no joke I’ve served versions of this in both).

FAQs About Delicious Pumpkin Tiramisu Recipe A Fall Favorite

1. Can I make pumpkin tiramisu ahead of time?

Yes. It’s actually better made the day before. Give it 24 hours for best flavor and structure.

2. How long does pumpkin tiramisu last in the fridge?

About 3–4 days, tightly covered. After that, the ladyfingers get too soggy, and the cream can break.

3. Can I freeze it?

Technically, yes. Wrap it well and freeze up to a month. Texture will soften slightly on thawing, but flavors stay strong.

4. What if I can’t find mascarpone?

Use full-fat cream cheese, and cut it with a few tablespoons of heavy cream for a smoother consistency. Not quite the same, but it works.

5. Can I make it alcohol-free?

Absolutely. Just sub in extra espresso, or use a splash of maple or vanilla extract in place of the booze.

And there you go. A fall dessert that skips the cliché and goes straight for the soul. Creamy, spiced, and a little indulgent. The kinda thing you sneak a fork into straight from the fridge, lights off, house silent just you and your masterpiece.

It’s not just good. It’s seasonal poetry with caffeine and mascarpone.

Want the printable recipe card version? Happy to do that next.

Final Expert Tips

• Chill it at least 6 hours. More if you can. Overnight is ideal.
• Always taste your espresso mix. Bitter + sweet = balance.
• Don’t skimp on the spices. Fresh nutmeg > pre-ground. Always.
• Ladyfingers must be dry and crisp. The soft ones don’t soak, they disintegrate.

Want to tweak it for Christmas? Add a splash of ginger liqueur to the cream. Or fold in orange zest. This base is versatile. Play with it.