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Pumpkin Tiramisu Recipe

Recipe by Pedro M. A. Neves

This elegant Pumpkin Tiramisu Recipe combines the warm spices of autumn pumpkin with the classic Italian layered dessert structure. Creamy mascarpone cream infused with pumpkin purée and cinnamon alternates with coffee-soaked ladyfingers for a sophisticated fall variation on the traditional tiramisu. The result is a light yet indulgent dessert that captures both the comfort of pumpkin and the refined simplicity of Italian cuisine.

Ingredients

• 200g (7 oz) ladyfinger biscuits (savoiardi)
• 240ml (1 cup) strong espresso or strong brewed coffee, cooled
• 45ml (3 tablespoons) coffee liqueur (Kahlúa or similar)
• 500g (17.6 oz) mascarpone cheese, room temperature
• 120g (4.2 oz) pumpkin purée (not pumpkin pie filling)
• 100g (3.5 oz) granulated sugar
• 5ml (1 teaspoon) vanilla extract
• 5ml (1 teaspoon) ground cinnamon
• 2.5ml (1/2 teaspoon) ground nutmeg
• 1.25ml (1/4 teaspoon) ground ginger
• 0.6ml (1/8 teaspoon) ground cloves
• pinch of sea salt
• 30ml (2 tablespoons) dark rum (optional)
• cocoa powder for dusting
• cinnamon stick for garnish (optional)

Instructions

1. In a shallow bowl, combine the cooled espresso and coffee liqueur with dark rum if using. Set aside.

2. In a medium bowl, whisk together mascarpone cheese, pumpkin purée, vanilla extract, and salt until smooth and fully combined, about 1-2 minutes.

3. In a separate bowl, whisk together sugar, cinnamon, nutmeg, ginger, and cloves until evenly distributed.

4. Add the spice mixture to the mascarpone mixture and fold together gently using a rubber spatula until no streaks remain, about 1 minute.

5. Quickly dip each ladyfinger into the espresso mixture for 1-2 seconds on each side—do not oversoak—and arrange in a single layer in a 23cm (9 inch) square dish or similar container.

6. Spread half of the pumpkin mascarpone mixture evenly over the ladyfinger layer using an offset spatula.

7. Repeat by dipping remaining ladyfingers in espresso and creating a second layer, then spread the remaining mascarpone mixture on top, smoothing the surface.

8. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to set.

Substitutions

• Replace mascarpone with Greek yogurt mixed with 2 tablespoons heavy cream for a lighter version
• Use store-bought or homemade pumpkin spice blend instead of individual spices
• Substitute coffee liqueur with additional espresso and 5ml (1 teaspoon) of honey or maple syrup
• Replace ladyfingers with thin pumpkin biscuits or digestive biscuits for texture variation

Tips

• Ensure mascarpone and pumpkin purée are at room temperature before mixing to avoid lumps in the cream
• Do not over-soak the ladyfingers; a brief 1-2 second dip maintains their structure while absorbing coffee flavor
• Make tiramisu 1-2 days ahead; the flavor improves as the layers absorb moisture and spices meld together
• Use fresh, unsweetened pumpkin purée rather than canned pie filling, which contains added sugar and spices

While tiramisu originated in the Veneto region of Italy in the 1950s, this pumpkin variation honors the Italian tradition of seasonal ingredient adaptations. Italian home cooks frequently reinvent classic desserts with autumn produce, reflecting the cultural emphasis on using fresh, local ingredients that reflect the season.

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