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Pumpkin Tiramisu

Pumpkin tiramisu is a creamy Italian-American dessert with spiced chai-soaked ladyfingers and layers of pumpkin mascarpone. Chill for 6 hours for a sliceable texture, finished with cocoa and pumpkin pie spice dusting.
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Prep Time 30 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin mascarpone cream
  • 16 oz mascarpone cheese Soften before mixing for a smooth base.
  • 1 cup pumpkin puree
  • 0.75 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 2 cup heavy cream Whip to stiff peaks before folding.
Soaking and assembly
  • 1.5 cup strong brewed chai tea Brew, then cool completely.
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 24 ladyfinger cookies Dip quickly so they don’t turn soggy.
  • 0.25 tsp cocoa powder For dusting on top.
  • 0.5 tsp pumpkin pie spice For dusting on top.

Equipment

  • 1 9x13 dish
  • 1 hand mixer

Method
 

Make the pumpkin mascarpone cream
  1. Beat the mascarpone until smooth, then add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla and mix until fully combined.
  2. Fold the stiffly whipped heavy cream into the mascarpone mixture until no white streaks remain, then refrigerate while you prepare the soak.
Soak and layer the tiramisu
  1. In a shallow bowl, mix the cooled chai tea, maple syrup, and pumpkin pie spice.
  2. Quickly dip each ladyfinger in the chai mixture and arrange them in a single layer in a 9x13 dish.
  3. Spread half of the pumpkin mascarpone cream over the ladyfingers, smoothing to the edges so the layer is even.
  4. Repeat with a second layer of quickly dipped ladyfingers and then spread the remaining pumpkin mascarpone cream on top.
  5. Dust generously with cocoa powder and pumpkin pie spice, adding a visible speckled finish.
Chill
  1. Refrigerate the tiramisu for 6 hours or overnight until the layers set and hold their shape when sliced.

Notes

For the cleanest slices, chill overnight and serve cold straight from the fridge. Storage: cover and refrigerate up to 3 days; freezing is not recommended because the cream can loosen. Dietary swap: for a dairy-light version, use mascarpone-style dairy-free cream and coconut cream whipped to stiff peaks (texture may vary).