Pumpkin tiramisu recipe

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Want a fast and easy homemade pumpkin tiramisu recipe?

With our step-by-step recipe made with ladyfingers and pumpkin puree, you’ll be able to recreate this Italian masterpiece in your own kitchen. Celebrate the flavors of autumn and elevate your dessert game with this creamy Pumpkin Tiramisu recipe.

Pumpkin tiramu on fork.
Pumpkin tiramu on fork. Photo credit: Recipes From Leftovers.

No Oven Pumpkin Tiramisu Recipe

Piece of pmpkin tiramisu  on plate.
Photo Credit: Recipes From Leftovers.

Our Pumpkin Tiramisu recipe is a delightful take on a classic Italian dessert. It’s quick and easy to prepare – ideal for those busy days when you still want to impress your guests.

This recipe brings the cozy taste of fall into your kitchen with pumpkin and spice flavors. And guess what? There’s no need for an oven.

Make this for dessert after a dinner of Creamy Zucchini Pasta. Or you might like it to follow up our Cheesy Hamburger Casserole recipe, which you can make and serve from a stovetop pot if you don’t have an oven.

And by the way, if you need another quick no-bake holiday dessert, here’s one to save. It’s our new Almond Bark Holiday Cereal recipe. Easy enough for our kids to make!

How to make Pumpkin Tiramisu

Tiramisu on Fork
Photo credit: Recipes From Leftovers.

This pumpkin tiramisu recipe is so easy. Simply mix the ingredients, assemble your dessert, and let it chill in the fridge. And the recipe calls for just 1/2 cup of pumpkin. So it’s a great way to use up leftover pumpkin puree.

The mixture of pumpkin and spices creates a perfect autumnal dessert. With our clear, step-by-step instructions, this dessert is a top pick for any fall gathering.

Want the printable recipe card? It’s down at the bottom of this post.

Ingredients

Tiramisu ingredients overhead shot.
Photo credit: Recipes From Leftovers.

Here’s what you’ll need to make this recipe.

  • 6 egg yolks
  • ¾ c sugar
  • ½ c pumpkin puree
  • ⅓ c milk
  • 2 t pumpkin pie spice
  • 16 oz cream cheese (or mascarpone cheese)
  • 1 ½ c heavy whipping cream
  • ½ c powdered sugar
  • 1 t vanilla
  • ⅔ c espresso – chilled or room temp
  • ¼ c Kahlua (optional)
  • 6 oz package of lady finger cookies
  • ¼ c cocoa powder, to sprinkle
  • Additional ½ t pumpkin pie spice to sprinkle

I should mention that this recipe does take a bit of time. If you’re in a hurry, you might prefer a simpler pumpkin dessert like this easy Pumpkin Crisp with a Biscoff topping. It’s ready in under an hour. Or use up your last can of Pillsbury cinnamon rolls as a base for this fun Pumpkin Crumb Cake recipe.

Another option is this delicious Pumpkin Cinnamon Roll Skillet Coffee Cake – so good! But if you want a pumpkin snack for coffee breaks or to tuck into a school lunch, you’ll love this Pumpkin Spice Biscotti recipe.

Directions

Plated pumpkin tiramisu.
Photo credit: Recipes From Leftovers.

Here are the step-by-step instructions for making this easy pumpkin tiramisu recipe. You’ll find them just below the pictures.

Don’t let the long list intimidate you! It really is quite simple once you get started.

Step-by-step Instructions for Pumpkin Tiramisu with Ladyfingers

  1. Whisk together the egg yolks and sugar until well combined and lighter in color.  Set aside.
  2. In a small saucepan, combine the milk, pumpkin puree and the 2 t. pumpkin pie spice.  
  3. Heat over medium heat and stir often.  Once the mixture begins to steam and bubble, please remove it from the heat.  
  4. Add a scoop (about ⅓) of the pumpkin mixture to the egg mixture while whisking constantly.  We do not want to cook the eggs, so we must temper them gently.
  5. Add in another scoop while still whisking.  Add in the remaining pumpkin mixture and continue to whisk until it is all combined and smooth.  
  6. Transfer the mixture back into the saucepan and heat over medium.  Continue to stir frequently until the mixture boils, at which point, stirring constantly.  It doesn’t take long for the mixture to thicken once it boils.  
  7. Once the mixture becomes like a thick and smooth custard, remove it from the heat and transfer to a bowl.  Cover with plastic wrap touching the surface, and cool for 2-4 hours.  
  8. Once the pumpkin custard is chilled, combine it with the softened cream cheese.  Set aside
  9. In the bowl of a stand mixer, combine the heavy whipping cream, vanilla and powdered sugar.  Whip on high speed for 2-3 minutes or until stiff peaks.  Do not over-whip as it will deflate the whipped cream.  Set aside.
  10. In a shallow bowl, combine the espresso and Kahlua, if using.  
  11. To assemble – use an 8×8 or 9×9 or similar-sized baking dish.  

Assembling Your Pumpkin Tiramisu

  1. Layer #1 – Dip the ladyfingers in the coffee mixture, quickly flip over and then place in the pan – it should take about a second or two total.  Don’t let the ladyfingers set in the coffee for long, as they will dissolve and fall apart, making a mess. Continue with enough ladyfingers to cover the bottom of your baking dish.  
  2. Layer #2 – spread approximately half of the pumpkin cream cheese mixture evenly over the ladyfingers layer.  
  3. Layer #3 – spread approximately half of the whipped cream evenly over the pumpkin cheese layer. 
  4. Layer #4 – another layer of coffee-dipped ladyfingers. 
  5. Layer #5 – remaining pumpkin mixture, spread evenly.
  6. Layer #6 – transfer the remaining whipped cream to a piping bag fitted with a large star tip and pipe small stars on top of the tiramisu.  
  7. Combine the cocoa powder with the additional ½ t pumpkin pie spice and whisk well to remove any lumps.  Using a sifter, sprinkle over the top of the tiramisu.  
  8. Refrigerate for about 24 hours before serving.

Tips for Making Pumpkin Tiramisu

Piece of pumpkin tiramisu on plate.
Photo credit: Recipes From Leftovers.

This dish is best served at least 24 hours after assembly, if you can be that patient! 

This lets the coffee soak into the ladyfinger cookies and improve the texture. 

It’s important to remember to use pumpkin puree for this recipe – NOT pumpkin pie filling

You’ll find mascarpone in the deli section of the grocery store.  If you can’t find it, you can use regular use cream cheese.

Storage: Store your pumpkin tiramisu in an airtight container or covered with plastic wrap and put it in the fridge.  It should be good for about three days. Although it never lasts that long at our house.

Yield: 12

Pumpkin Tiramisu Recipe

Pumpkin tiramu on fork.

Master the art of Italian desserts with our easy Pumpkin Tiramisu recipe - no oven needed! Enjoy the autumn flavors in this creamy dessert made with mascarpone cheese and espresso-drenched Ladyfingers. A dessert that's sure to impress.

Prep Time 20 minutes
Additional Time 1 day
Total Time 1 day 20 minutes

Ingredients

  • 6 egg yolks
  • ¾ c sugar
  • ½ c pumpkin puree
  • ⅓ c milk
  • 2 t pumpkin pie spice
  • 16 oz cream cheese (or mascarpone cheese)
  • 1 ½ c heavy whipping cream
  • ½ c powdered sugar
  • 1 t vanilla
  • ⅔ c espresso - chilled or room temp
  • ¼ c Kahlua (optional)
  • 6 oz package lady finger cookies
  • ¼ c cocoa powder, to sprinkle
  • Additional ½ t pumpkin pie spice, to sprinkle

Instructions

  1. Whisk together the egg yolks and sugar until well combined and lighter in color.  Set aside.
  2. In a small saucepan, combine the milk, pumpkin puree and the 2 t. pumpkin pie spice.  
  3. Heat over medium heat and stir often.  Once the mixture just begins to steam and bubble, remove from the heat.  
  4. Add a scoop (about ⅓) of the pumpkin mixture to the egg mixture while whisking constantly.  We do not want to cook the eggs so we need to temper them gently.
  5. Add in another scoop while still whisking.  Add in the remaining pumpkin mixture and continue to whisk until it is all combined and smooth.  
  6. Transfer the mixture back into the saucepan and heat over medium.  Continue to stir frequently until the mixture boils, stirring constantly.  It does not take long for the mixture to thicken once it boils.  
  7. Once the mixture is thick and smooth like custard - remove it from the heat and transfer to a bowl.  Cover with plastic wrap touching the surface, and cool for 2-4 hours.  
  8. Once the pumpkin custard is chilled, combine it with the softened cream cheese.  Set aside
  9. In the bowl of a stand mixer, combine the heavy whipping cream, vanilla and powdered sugar.  Whip on high speed for 2-3 minutes or until stiff peaks.  Do not over-whip, as it will deflate the whipped cream.  Set aside.
  10. In a shallow bowl, combine the espresso and Kahlua, if using.  
  11. To assemble - use an 8x8 or 9x9 or similar-sized baking dish. 
  12. Layer #1 - Dip the ladyfingers in the coffee mixture, quickly flip over and then place in the pan - should take about a second or two total.  Do not let the ladyfinger set in the coffee for long as it will dissolve and fall apart, making a mess. Continue with enough ladyfingers to cover the bottom of your baking dish.  
  13. Layer #2 - spread approximately half of the pumpkin cream cheese mixture and spread eveningly.  
  14. Layer #3 - spread approximately half of the whipped cream and spread evenly. 
  15. Layer #4 - another layer of coffee dipped ladyfingers. 
  16. Layer #5 - remaining pumpkin mixture, spread evenly
  17. Layer #6 - transfer the remaining whipped cream to a piping bag fitted with a large star tip and pipe small stars on top of the tiramisu.  
  18. Combine the cocoa powder with the additional ½ t pumpkin pie spice and whisk.  Using a sifter, sprinkle over the top of the tiramisu.  
  19. Refrigerate for about 24 hours before serving.

Notes

Storage: Tiramisu can be stored in an airtight container or covered with plastic wrap and stored in the fridge for up to 3 days.  

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 409Total Fat 28gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 10gCholesterol 196mgSodium 165mgCarbohydrates 33gFiber 1gSugar 21gProtein 7g

Did you make this recipe?

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4 Comments

  1. I loved it and I will definitely be making this recipe again! The pumpkin filling was so delicious. I like this dessert because it was very flavorful, but not too sweet. I would not hesitate to try this recipe – it is definitely worth it.

  2. I’m not much of a baker but this recipe was super easy to follow and the result was amazing! Creamy, dreamy and absolutely delicious. So yum! Highly recommended!

  3. Wow. Really delicious. I never would have thought to incorporate the pumpkin flavor but its really fantastic. Thanks for sharing this recipe

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