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Pumpkin Tiramisu

Pumpkin Tiramisu

Guests will come back for seconds with Pumpkin Tiramisu on the table. Light pumpkin mousse layered with ladyfingers that have been drenched in coffee.
From Food & Wine Magazine
Prep Time 45 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 servings


  • One 15-ounce can pumpkin puree
  • ½ cup light brown sugar
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • Pinch of freshly grated nutmeg
  • ¾ cup granulated sugar
  • 1½ cups mascarpone cheese
  • 2½ cups heavy cream
  • 2 cups brewed coffee, cooled
  • Two 7-ounce packages dry ladyfingers
  • Chocolate shavings and candied ginger, for garnish


  • In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and ½ cup of the granulated sugar. Add the mascarpone and 1½ cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
  • In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
  • In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.


What I'd Do Different Next Time
I'd use 1¾ cups brewed coffee and ¼ cup Kahlua or other coffee liqueur for dipping the ladyfingers.
Keyword Pumpkin, Tiramisu