Introduction
Oh, fall. Just the word itself brings to mind cozy sweaters, crisp air, and the unmistakable aroma of pumpkin spice filling the kitchen. I remember the first time I tasted tiramisu – it was pure magic. And now, imagine taking that creamy, dreamy dessert and infusing it with the warm, comforting flavors of pumpkin and pumpkin pie spice. Sounds divine, right? Well, get ready to fall in love with this Creamy Pumpkin Tiramisu. It’s incredibly simple to whip up, perfect for any occasion, and I promise, it’ll become your new go-to fall treat. Let’s get baking (or rather, assembling!).
Why You’ll Love This Recipe
- Fast: Minimal cooking required, just pure assembly joy!
- Easy: Seriously, even if you’re a beginner baker, you’ve got this.
- Giftable: Package it up in a cute dish, and you’ve got a show-stopping homemade gift.
- Crowd-pleasing: Who can resist pumpkin and creamy mascarpone? It’s a guaranteed hit!
Ingredients
Gathering your ingredients is half the fun, right? For this delightful dessert, you’ll need:
- 1/2 cup Pumpkin puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling. This is where our lovely pumpkin flavor comes from!
- 1/3 cup Brown sugar: For that deep, molasses-y sweetness that pairs so well with pumpkin.
- 2/3 cup Granulated sugar: To balance out the sweetness and ensure everything is just right.
- 1/4 tsp Kosher salt: A little pinch of salt just makes all the sweet flavors pop!
- 2 tsp Pumpkin pie spice: The star of the show for that classic fall flavor! If you don’t have it, you can easily make your own blend with cinnamon, nutmeg, ginger, and cloves.
- 1 tsp Vanilla extract: Because vanilla makes everything better.
- 28 Ladyfingers: These are our delightful little dippable cookies that soak up all that wonderful flavor.
- 2 cups Coffee: Brewed strong and cooled. This is what gives the tiramisu its classic flavor and moistens our ladyfingers.
- 2 cups Heavy cream: For that incredibly luscious, creamy texture we all adore.
- 15.75 oz Mascarpone cheese: This is the secret to tiramisu’s signature richness and creamy tang. Make sure it’s at room temperature for easier mixing!
How to Make It
Alright, friend, let’s get this dessert assembled! It’s so straightforward, you’ll wonder why you haven’t made it before.
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Prep the Pumpkin Cream:
In a medium bowl, grab a whisk and get ready to mix! Combine the pumpkin puree, brown sugar, granulated sugar, kosher salt, pumpkin pie spice, and vanilla extract. Whisk it all together until it’s smooth and beautifully combined. This is the heart of our pumpkin flavor!
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Whip the Cream:
Now, in a separate, clean bowl, pour in your heavy cream. Using an electric mixer (or a whisk if you’re feeling ambitious!), whip the cream until stiff peaks form. You’ll know it’s ready when you can lift the beater and the cream stands up straight. This gives our tiramisu its airy, cloud-like texture.
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Combine the Creamy Goodness:
This is where the magic really happens! Gently fold the whipped cream into the pumpkin mixture. Don’t overmix – you want to keep all that lovely airiness from the whipped cream. The result should be a beautifully smooth, thick, and creamy pumpkin mixture.
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Dip the Ladyfingers:
Pour your cooled, strong coffee into a shallow dish. Now, take each ladyfinger and quickly dip it into the coffee. You want them to be moistened and absorb some of that coffee goodness, but be careful not to let them get too soggy, or they’ll fall apart. A quick dunk on each side is usually perfect.
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Start Layering:
Grab your serving dish – an 8×8 inch square dish or a similar-sized rectangular one works beautifully. Arrange a single layer of your coffee-dipped ladyfingers snugly at the bottom. You might need to break a few to fit them in perfectly!
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Add the First Cream Layer:
Spoon about half of your incredible mascarpone cheese mixture evenly over the ladyfingers. Gently spread it out to create a smooth, luscious layer.
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Second Layer of Ladyfingers:
Repeat the dipping process with the remaining ladyfingers and arrange another layer on top of the cream mixture.
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Top it Off:
Spread the rest of the mascarpone cheese mixture over the second layer of ladyfingers. Make sure it’s spread evenly for a beautiful presentation.
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Chill Out:
Cover your tiramisu with plastic wrap or a lid. Now, the hardest part: patience! Refrigerate it for at least 4 hours, but I highly recommend letting it chill overnight. This allows all the flavors to meld together beautifully and the ladyfingers to soften perfectly.
Substitutions & Additions
This recipe is fantastic as is, but you know me, I love to play around! Here are a few ideas:
- Boozy Kick: If you’re feeling fancy, add a tablespoon or two of dark rum, Kahlua, or even bourbon to your coffee before dipping the ladyfingers.
- Nutty Crunch: Sprinkle some toasted chopped pecans or walnuts between the layers for a delightful textural contrast.
- Chocolate Drizzle: Melt some dark chocolate and drizzle it over the top before serving. Pure decadence!
- Spicier Spice: If you love a bolder spice profile, add a pinch of extra cinnamon or a tiny bit of ground ginger to your pumpkin mixture.
- Different Cookies: Don’t have ladyfingers? Soft biscotti or even pound cake slices (lightly soaked) can work in a pinch!
Tips for Success
A few little tricks to make your tiramisu absolutely perfect every time:
- Room Temperature Mascarpone: This is key! Cold mascarpone can be lumpy. Let it sit on the counter for about 30 minutes before you start mixing.
- Don’t Drown the Ladyfingers: A quick dip is all they need. Soggy ladyfingers will make your tiramisu mushy.
- Gentle Folding: When combining the whipped cream and pumpkin mixture, be gentle. You want to keep that light, airy texture.
- Chill Time is Crucial: Resist the urge to dig in too early! The chilling time is essential for the flavors to meld and the texture to set. Overnight is truly best.
- Prep Ahead: This is a fantastic make-ahead dessert! In fact, it’s better when made the day before. Perfect for parties!
How to Store It
Once your masterpiece is assembled and chilled, it will keep beautifully in the refrigerator. Just make sure it’s well-covered with plastic wrap or a lid to prevent it from absorbing any odors from other food. It’s best enjoyed within 2-3 days. The flavors actually get even better on the second day!
FAQs
Here are a few quick questions folks sometimes have:
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: Unfortunately, no. Pumpkin pie filling is already sweetened and spiced, which will throw off the balance of this recipe. Stick to pure pumpkin puree for the best flavor and control.
Q: What kind of coffee is best?
A: A strong brewed coffee is ideal. Espresso or a dark roast works wonderfully. Just make sure it’s cooled before dipping the ladyfingers.
Q: Can I make this without dairy?
A: That’s a bit trickier since mascarpone and heavy cream are central to the texture. You could experiment with dairy-free alternatives like cashew cream or coconut cream, but the flavor and texture will be different.
Q: How many people does this recipe serve?
A: This recipe typically serves about 6-8 people, depending on how generous you are with your portions!
Creamy Pumpkin Tiramisu
Equipment
- Medium bowl
- Whisk
- Electric mixer
- Serving dish 8x8 inch square or similar rectangular
- Shallow dish for dipping ladyfingers
- Plastic wrap for covering
Ingredients
Main ingredients
- 0.5 cup Pumpkin puree Make sure it's pure pumpkin puree, not pumpkin pie filling.
- 0.33 cup Brown sugar For that deep, molasses-y sweetness.
- 0.66 cup Granulated sugar To balance out the sweetness.
- 0.25 tsp Kosher salt A little pinch of salt just makes all the sweet flavors pop!
- 2 tsp Pumpkin pie spice The star of the show for that classic fall flavor! If you don't have it, you can easily make your own blend with cinnamon, nutmeg, ginger, and cloves.
- 1 tsp Vanilla extract Because vanilla makes everything better.
- 28 Ladyfingers These are our delightful little dippable cookies that soak up all that wonderful flavor.
- 2 cup Coffee Brewed strong and cooled. This is what gives the tiramisu its classic flavor and moistens our ladyfingers.
- 2 cup Heavy cream For that incredibly luscious, creamy texture we all adore.
- 15.75 oz Mascarpone cheese This is the secret to tiramisu's signature richness and creamy tang. Make sure it's at room temperature for easier mixing!
Instructions
- Prep the Pumpkin Cream: In a medium bowl, grab a whisk and get ready to mix! Combine the pumpkin puree, brown sugar, granulated sugar, kosher salt, pumpkin pie spice, and vanilla extract. Whisk it all together until it’s smooth and beautifully combined. This is the heart of our pumpkin flavor!
- Whip the Cream: Now, in a separate, clean bowl, pour in your heavy cream. Using an electric mixer (or a whisk if you're feeling ambitious!), whip the cream until stiff peaks form. You'll know it's ready when you can lift the beater and the cream stands up straight. This gives our tiramisu its airy, cloud-like texture.
- Combine the Creamy Goodness: This is where the magic really happens! Gently fold the whipped cream into the pumpkin mixture. Don't overmix – you want to keep all that lovely airiness from the whipped cream. The result should be a beautifully smooth, thick, and creamy pumpkin mixture.
- Dip the Ladyfingers: Pour your cooled, strong coffee into a shallow dish. Now, take each ladyfinger and quickly dip it into the coffee. You want them to be moistened and absorb some of that coffee goodness, but be careful not to let them get too soggy, or they'll fall apart. A quick dunk on each side is usually perfect.
- Start Layering: Grab your serving dish – an 8x8 inch square dish or a similar-sized rectangular one works beautifully. Arrange a single layer of your coffee-dipped ladyfingers snugly at the bottom. You might need to break a few to fit them in perfectly!
- Add the First Cream Layer: Spoon about half of your incredible mascarpone cheese mixture evenly over the ladyfingers. Gently spread it out to create a smooth, luscious layer.
- Second Layer of Ladyfingers: Repeat the dipping process with the remaining ladyfingers and arrange another layer on top of the cream mixture.
- Top it Off: Spread the rest of the mascarpone cheese mixture over the second layer of ladyfingers. Make sure it's spread evenly for a beautiful presentation.
- Chill Out: Cover your tiramisu with plastic wrap or a lid. Now, the hardest part: patience! Refrigerate it for at least 4 hours, but I highly recommend letting it chill overnight. This allows all the flavors to meld together beautifully and the ladyfingers to soften perfectly.