Spiced Pumpkin Tiramisu
The classic dessert that everyone loves…now with a delicious fall twist! This Spiced Pumpkin Tiramisu is layered with delicious flavors, while having the perfect balance between warming spice and sweet mascarpone filling. It's truly the perfect make-ahead dessert for Thanksgiving!
Servings: 15 slices
Calories: 405kcal
Ingredients
Pumpkin Custard
- ½ cup pumpkin purée
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon pumpkin pie spice
- 2 cups whole milk
- ½ teaspoon vanilla extract
Spiced Mascarpone Cream
- 2 cups heavy cream cold
- ⅜ cup powdered sugar sifted
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese cold
To Assemble
- 32 savoiardi
- 1¼ cups espresso
- 1¼ cups pumpkin cream liqueur
- cocoa powder
Instructions
Pumpkin Custard
- In a medium saucepan, combine pumpkin, sugar, cornstarch, pumpkin pie spice, and milk.
- Cook and stir over medium heat until until thickened, about 12-14 minutes.
- Remove from heat.
- Stir in vanilla.
- Pour into a clean glass bowl.
- Cover with plastic wrap, making sure it touches the top of the custard.
- Refrigerate.
Spiced Mascarpone Cream
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer fitter with the whisk attachment, combine cream, powdered sugar, pumpkin pie spice, and vanilla.
- Whisk on low speed until ingredients are combined.
- Increase speed to high and beat to medium peaks.
- Beat in mascarpone. Set aside.
Assembly
- Mix together espresso and pumpkin liqueur.
- Dip the savoiardi, one at a time, into mixture. Flip over to ensure they are soaked through but not falling apart.
- Place in the bottom of a deep 9-inch x 13-inch dish.
- Top with half the pumpkin custard.
- Spread with half the mascarpone cream.
- Dip remaining savoiardi and place them on top of mascarpone.
- Top with remaining custard.
- Spoon remaining mascarpone into a piping bag fitted with desired tip.
- Pipe over the entire top.
- Sift cocoa over top to finish.
- Refrigerate for 4-6 hours, or overnight before serving.
Notes
How To Store:
While tiramisu is best enjoyed fresh, it can be stored in the fridge for up to 3-4 days if kept in an airtight container.
Substitutions:
- While the mascarpone cheese provides the creamy and rich flavor in this tiramisu, if it's not available, you can substitute it with an equal amount of cream cheese.
- If you can't find a pumpkin spice liqueur, you can use a coffee liqueur or omit the alcohol all together. (If you opt to omit the alcohol, double the amount of espresso.)
- If you have specific dietary requirements, you can adapt this recipe accordingly with ease! For example, to make it vegan, use non-dairy alternatives such as vegan cream cheese, non-dairy milk, and vegan whipping cream. You can also use gluten-free ladyfingers or substitute gluten-free cake if you're following a gluten-free diet!
- When making the custard, be sure to whisk continually to keep it from burning.
- Let the custard cool completely before assembling the tiramisu.
- Be careful to not over-whip the cream!
- The savoiardi (ladyfingers) only need to be soaked for 1-2 seconds on each side. Any more and they may become over-soaked, leading to a soggy tiramisu.
- This tiramisu needs to be refrigerated for at least 4-6 hours before serving, but preferably overnight.
Nutrition
Serving: 1slice | Calories: 405kcal | Carbohydrates: 37g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 107mg | Sodium: 67mg | Potassium: 148mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2131IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg