Spiced Pumpkin Tiramisu
The perfect make-ahead dessert for Thanksgiving…Spiced Pumpkin Tiramisu! Six layers of tender, sweet, and extra delicious Fall flavors. Ladyfinger cookies soaked in a blend of pumpkin pie liqueur and espresso, topped with an egg-free pumpkin custard, and finished with a spiced whipped cream. Every bite is a fun twist on the classic Italian dessert, while also being reminiscent of the beloved Pumpkin Spice Latte. Every bite truly leaves you wanting more! The best part? It’s a no-bake, creamy, spiced-filled tiramisu that is such a yummy Fall treat that requires very little effort to make. It’s truly the perfect Thanksgiving dessert!
While no Thanksgiving is complete without a slice of creamy pumpkin pie, rich and sweet pecan pie, or spiced apple pie, it can be fun to change things up. And, in my opinion, if there is one thing that might be more delicious than pie, it’s tiramisu.
My mom and I love to come up with new ways to reinvent the classic tiramisu! Earlier this year, we shared a delicious Lemon Tiramisu recipe that you all LOVED! It quickly became one of our most popular recipes ever. So, with the Fall season in full swing, my mom and I knew we needed to make another tiramisu…but this time, with an even more delicious twist!
Every bite is pumpkin-y, creamy, perfectly spiced, hinted with rich espresso and pumpkin pie liqueur. It truly tastes like Fall!
6 Common Tiramisu Mistakes and How To Avoid Them!
- Overcooking the custard. While this recipe contains no eggs, overcooking the custard can still be a major problem. This recipe is thickened by the use of cornstarch, which, if overheated, it will begin to thin. We found that once the custard mixture thickens and reaches a jello-like stage, it needs to be removed from the heat.
- Over-whipping the cream/mascarpone. If the heavy cream is over-whipped, it will either become grainy or become like butter. Be sure to watch the heavy cream and mascarpone as it whips to make sure it doesn’t over-whip.
- Using the wrong cookie. While this sounds like something so simple. it actually makes a huge difference when it comes to the texture and structure of this dessert. Savoiardi is the preferred cookie for tiramisu, as it absorbs the liquid, but holds its structure and shape.
- Over-soaking the cookies. Like using the wrong cookie, over-soaking the cookies can make or break your tiramisu. It’s best to only dip the cookies for 1-2 seconds on each side.
- Not letting the tiramisu refrigerate long enough. One of the most important aspects of a tiramisu is giving it time to set. A tiramisu must be refrigerated for a minimum of 4-6 hours.
- Using instant coffee. The best type of coffee to use is strong coffee or espresso. Instant coffee will not give this tiramisu the traditional flavor that is associated with this dessert!
What Makes This Pumpkin Tiramisu So Good
- The pumpkin custard is made entirely without eggs! It’s easier to make without sacrificing any of the flavor.
- Makes for an elegant and delicious make-ahead dessert for the holiday season.
- Six distinct layers, each invoking flavors reminiscent of a pumpkin pie/a pumpkin spice latte.
- A fun twist on the classic Italian dessert.
- Stunning and elegant with minimal effort!
Ingredients To Make The Best Pumpkin Tiramisu (& Why!)
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
For The Custard:
- Pumpkin Purée – adds delicious flavor.
- Granulated Sugar – not only sweetens, it also contributes to the texture and structure.
- Cornstarch – is the thickener for this custard. It makes it easier to make than a traditional custard without sacrificing on flavor or texture.
- Pumpkin Pie Spice – gives every bite a subtle warmth, while complimenting the flavor of the pumpkin.
- Whole Milk – helps thicken this custard and makes it oh-so creamy.
- Vanilla Extract – complements and brings out the flavors in this tiramisu.
For The Mascarpone Cream:
- Heavy Cream – makes the whipped cream sturdier and able to hold peaks.
- Powdered Sugar – melts easily and adds just the right amount of sweetness.
- Pumpkin Pie Spice – carries the flavor from the custard into the cream, making it more cohesive.
- Vanilla Extract – enhances the flavor of this cream.
- Mascarpone Cheese – adds a wonderfully sweet creaminess.
For The Assembly:
- Savoiardi – or ladyfingers, are the classic Italian cookies that are a staple in tiramisu.
- Espresso – infuses the tiramisu with the classic flavor we all know and love from the traditional dessert.
- Pumpkin Cream Liqueur – is our secret to an extra delicious and pumpkiny tiramisu! By mixing this liqueur with the coffee, it recreates an almost PSL type flavor, while still making the pumpkin the star.
How To Make Pumpkin Tiramisu (Step-by-Step!)
Step 1: Make the 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.
Stir in vanilla. Pour into a clean glass bowl. Cover and refrigerate.
Step 2: Whip cream
In the bowl of a stand mixer, 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.
Step 3: Assemble
Mix together espresso and pumpkin liqueur.
Dip ½ the savoiardi, one at a time, into mixture. Be careful not to over-soak!
Place in the bottom of a deep 10 inch x 14 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. Pipe remaining mascarpone cream on top. Refrigerate for 4-6 hours, or overnight before serving.
FAQ’s and Troubleshooting
Cornstarch requires heat to thicken, so it may not have been cooked enough. We recommend cooking the custard over medium heat until thickened.
A soggy tiramisu is the result of over-soaking the ladyfingers. The cookies only need to be soaked 1-2 seconds on each side.
Of course! It’s actually better if you do. Assemble as usual and place in the fridge until ready to serve. We recommend making this tiramisu 1-2 days in advance.
Definitely! If you’re not a fan of espresso or don’t have it on hand, there is still a way to achieve that coffee flavor. You can use strong brewed coffee to infuse the ladyfingers with coffee flavor.
If you don’t want to use alcohol in this recipe, be sure to double the amount of coffee you brew for dipping the ladyfingers! Other than that, you do not need to make any other adjustments. Just know it may change the flavor a bit, but it will still be absolutely delicious!
It’s best to serve this tiramisu after it’s chilled for at LEAST 4-6 hours, but preferably overnight.
Lots and lots of espresso, if you can make it! Honestly, the stronger the coffee, the better. We brewed a very strong cup of coffee (as our coffee machine does not make espresso) to help pack that punch that tiramisu is known for.
Decorating Ideas
The wonderful thing about this tiramisu is that it is so EFFORTLESSLY elegant. Though, there are a few things you can do, if you would like to, to really turn this elegant beauty into a show-stopper!
- You can spread the Chantilly cream evenly across the top, dust with cocoa powder, and use chocolate curls (or chocolate covered coffee beans!) to decorate.
- You can also pipe the Chantilly cream in a variety of different ways. You can even pipe a pumpkin shape on top of the tiramisu!
- Use edible flowers or mint leaves on top! Arrange edible flowers, such as pansies or rose petals, on top of the tiramisu for stunning presentation. Alternatively, garnish with fresh mint leaves to add a splash of vibrant green and a refreshing aroma.
- Decorate with caramel or toffee bits! For a caramel twist, sprinkle some crunchy caramel or toffee bits over the tiramisu. It adds a delightful texture and a sweet surprise with every bite.
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Spiced Pumpkin Tiramisu
Ingredients
Pumpkin Custard
- 1 cup pumpkin purée
- 1 cup granulated sugar
- ½ cup cornstarch
- 1 teaspoon pumpkin pie spice
- 4 cups whole milk
- 1 teaspoon vanilla
Spiced Mascarpone Cream
- 4 cups heavy cream, cold
- ¾ cup powdered sugar
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 cups mascarpone cheese, slightly chilled
To Assemble
- 36 savoiardi
- 1½ cup espresso
- 1½ cup 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 ½ the savoiardi, one at a time, into mixture. Be careful not to oversoak!
- Place in the bottom of a deep 10 inch x 14 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 + Tips!
- 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 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 constantly whisk it 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 one 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.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I usually never make custard based recipes because I always waste the egg whites. I am so happy I found this recipe! I love how there’s no egg in the custard and how simple it is to make. 10/10!
Hi Ellie! Thank you for making our recipe! I’m happy to hear you enjoyed it 🥰 I hope you find more recipes to love on our blog!! Happy holidays! x, Caylie
Quick and easy. My whole family enjoyed it. I didn’t want to use alcohol, as my nephews and nieces would also be eating it. I found some pumpkin pie flavored syrup and used that in the espresso. Was a little sweet, but came out great.
Hi Alvin! I love the idea of using pumpkin flavored syrup in the espresso! I’m happy to hear everyone enjoyed it. Nothing beats a good tiramisu! I hope you find more recipes to love on our blog, as we have SO many different variations of tiramisu. From our Lemon Tiramisu to a Classic Tiramisu. Hope you give them a try! Happy holiday’s! x, Caylie