How to Make Pumpkin Tiramisu—A New Autumn Favorite

It’s impossible for my family to agree on dessert. I’m into chocolate, my dad likes to add fruit and nuts to desserts (which I hate), my brother loves creative candies and sometimes passes on too much chocolate, and my mom…well, she doesn’t have a sweet tooth. But there’s one dessert that bridges the gap and brings us—even my dessert-averse mother—together. Tiramisu is the ideal after-dinner dessert for all of us.

Pumpkin Tiramisu, your new favorite tradition

My first memory of tiramisu is at Olive Garden. With layers of cream, soft cookies and a hint of chocolate and coffee, it ticks all the boxes for a satisfying dessert. We have a longstanding tradition of serving tiramisu as part of our annual Christmas dinner. But who says tiramisu has to be the classic version?

Every once in a while, we enjoy a little twist on a classic. While I know purists may scoff at this idea, I like to have a little fun and tie my family’s favorite desserts into the season. I’ve seen recipes leaning towards lemon, matcha, and even raspberry tiramisu. (Trust me, it’s perfect for summer.) Now, as we’re all savoring the spicy sweetness of fall, pumpkin tiramisu is the ultimate fall treat.

Ingredients for Pumpkin Tiramisu

This ingredient list couldn’t be simpler. If you’re doing fall baking, you probably already have most of these on hand.

• Pumpkin puree. no Pumpkin Pie Filling. Make sure the only ingredient listed is pumpkin.
• Maple syrup. Go for the good stuff – you’ll taste it.
• spices. Ground ginger, cinnamon, nutmeg and a pinch of salt add a warm flavor to the tiramisu.
• Heavy cream. Tiramisu staple.
• Mascarpone. You can also use cream cheese if you prefer, just note that the taste will be more like cheesecake.
• brown sugar. It adds a complex sweetness to your tiramisu.
• vanilla. Optional, but provides great depth.
• Crystallized ginger. Instead of traditional chocolate, I like to sprinkle ginger on my pumpkin tiramisu to give it a little heat.

How to Prepare Pumpkin Tiramisu

This version of tiramisu is super easy to make, with each component requiring just a little prep work making assembly a breeze.

A lot of the flavor comes directly from the pumpkin. You can use pumpkin butter if you can find it, but it’s just as easy to prepare the pumpkin ahead of time. Add pumpkin, maple syrup, and spices to pan and sauté until pumpkin thickens and darkens in color. We try to boil off some of the excess water from the pumpkin puree and also help the flavors come together. Let cool completely (otherwise the pumpkin will melt the cream) and then you’re good to go.

Cream, whip a little mascarpone cheese, brown sugar and fresh cream until soft peaks. Then, gently fold the cream and pumpkin together. It’s smooth and sweet, yet warm and quintessentially autumnal.

Assemble just like any other tiramisu. Ladyfingers dipped in coffee and topped with pumpkin buttercream are the ultimate fall dessert. To kick things up a notch, I like to top the tiramisu with a little fresh whipped cream, cinnamon instead of cocoa powder, and some crystallized ginger. Every bite will have you coming back for more!

Storage Tips

The best part about a dessert like this is that it needs to be kept in the refrigerator. So not only can you make the pumpkin tiramisu ahead of time, but any leftovers can also be kept in the refrigerator. Simply cover the container and store in the refrigerator for up to a week. (If only it lasted that long!)

In the spirit of fall desserts, here are some recipes we’ve been loving lately:

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