This twist on traditional tiramisu delivers all the cozy fall flavors of pumpkin pie but with the airy, creamy texture of classic tiramisu. It’s no-bake, make-ahead, and absolutely stunning on the holiday dessert table. The espresso balances the pumpkin perfectly, and I love to swap in Milano cookies for ladyfingers for an added chocolatey touch.
- In a mixing bowl, whip the heavy cream to soft peaks. Add in room temperature mascarpone cheese and whip again until just combined.
2. Add pumpkin puree, brown sugar, maple syrup, vanilla, pumpkin pie spice and salt and whip again until light and fluffy. Set aside.
3. In a casserole dish (or similar), add a layer of espresso (or strong coffee) dipped Milano cookies. Top with half of the pumpkin cream. Add a second layer of dipped Milano cookies. Spread the remaining pumpkin cream evenly. Refrigerate 8 hours (or best overnight).
4. Garnish with a dusting of cocoa powder and crumbled gingersnap cookies. Enjoy!
Pumpkin Tiramisu
Serves 10-12
All you need:
1 cup heavy cream
8 oz mascarpone cheese, room temperature
3/4 cup pumpkin puree
1/3 cup brown sugar
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
Pinch salt
1 1/2 cups brewed espresso or strong coffee, cooled
2 (7.5 oz) packages Milano cookies
Unsweetened cocoa powder, for dusting
Crumbled gingersnap cookies, for garnish
All you do:
- In a mixing bowl, whip the heavy cream to soft peaks. Add in room temperature mascarpone cheese and whip again until just combined.
- Add pumpkin puree, brown sugar, maple syrup, vanilla, pumpkin pie spice and salt and whip again until light and fluffy. Set aside.
- In a casserole dish (or similar), add a layer of espresso (or strong coffee) dipped Milano cookies. Top with half of the pumpkin cream. Add a second layer of dipped Milano cookies. Spread the remaining pumpkin cream evenly. Refrigerate 8 hours (or best overnight).
- Garnish with a dusting of cocoa powder and crumbled gingersnap cookies. Enjoy!