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Pumpkin Tiramisu Recipe

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3.8 from 41 reviews

This Pumpkin Tiramisu is a delightful autumn twist on the classic Italian dessert, combining creamy pumpkin pastry cream, mascarpone whipped cream, and espresso-soaked ladyfinger cookies. Perfectly spiced with pumpkin pie spice, it’s a rich, layered treat ideal for holiday gatherings or cozy evenings.

  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings

Ingredients

Pumpkin Pastry Cream

  • 80 g Egg yolk (yolk of 4-5 eggs)
  • 100 g Granulated sugar
  • 25 g Corn starch
  • 25 g All purpose flour
  • 240 g Whole Milk
  • 120 g Heavy cream (36% fat)
  • 120 g Pumpkin puree
  • 1 teaspoon Pumpkin pie spice
  • 55 g Unsalted butter (room temperature soft butter)

Coffee Soak

  • 240 g Coffee (mildly sweetened strong espresso to soak the ladyfingers in)
  • 30 g Powdered sugar

Mascarpone Cream

  • 225 g Mascarpone (high-fat, use it cold)
  • 115 g Heavy Cream (36% fat, use it very cold)
  • 30 g Powdered sugar (sifted)

Assembly

  • 24 pieces Ladyfinger cookies
  • Pumpkin pie spice (to dust the tiramisu before serving)

Instructions

  1. Prepare Pumpkin Pastry Cream: In a large bowl, whisk together the sugar and egg yolks until slightly fluffy, about 1-2 minutes. Add cornstarch and flour, whisk until smooth. Heat milk, cream, pumpkin puree, and pumpkin pie spice in a saucepan over medium heat until just simmering. Gradually pour the warm pumpkin milk into the egg yolk mixture to temper it, whisking vigorously. Return mixture to the saucepan and cook over medium heat, whisking constantly until thickened and boiling for about 1 minute. Strain if necessary for smooth texture. Stir in softened butter in three additions until incorporated. Transfer to a shallow container, cover with plastic wrap directly on the surface, and let cool at room temperature for 30 minutes.
  2. Make Coffee Soak: Brew a strong espresso coffee and while hot, stir in powdered sugar until fully dissolved. Pour into a shallow bowl and allow to cool completely to room temperature.
  3. Prepare Mascarpone Cream: Using an electric hand mixer, whip cold mascarpone, very cold heavy cream, and sifted powdered sugar on high speed for 3-4 minutes until fluffy and pipeable. Avoid over-whipping to prevent breaking.
  4. Assemble the Tiramisu: In a suitable container (approximately 18×24 cm or 7×9 inches), briefly dip ladyfinger cookies into the cooled coffee soak and arrange a single layer at the bottom (about 12 per layer). Spread an even layer of the pumpkin pastry cream over the ladyfingers. Add a second layer of dipped ladyfingers on top, then spread the mascarpone cream evenly. Smooth the surface with an offset spatula.
  5. Chill: Cover the assembled tiramisu with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, to set and allow flavors to meld.
  6. Serve: Just before serving, dust the top with pumpkin pie spice. Store any leftovers covered in the refrigerator for up to 2-3 days. Avoid freezing to maintain texture.

Notes

  • Use high-fat mascarpone and very cold heavy cream for best texture in the mascarpone cream.
  • Tempering the egg yolks with warm pumpkin milk is essential to prevent curdling in the pastry cream.
  • Briefly dip ladyfingers to avoid sogginess and maintain the dessert’s layered structure.
  • Let the tiramisu chill at least 4 hours or overnight for best flavor and texture development.
  • Leftovers should be stored covered in the fridge; freezing is not recommended as it can affect texture negatively.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/pumpkin-tiramisu-recipe/