Real Recipes From Real Home Cooks ®

chocolate pumpkin tiramisu

★★★★★ 2
a recipe by
Jolayne Cooper
Americus, GA

I was looking for a pumpkin recipe for the holidays and this looked and sounded good. Of course, I had to play with it and make it my own. I don't have coffee or liqueur in my home, so that helped necessitate changes as well. We liked this and hope you will too.

Blue Ribbon Recipe

Pumpkin is awesome with almost anything and it's especially good in this untraditional tiramisu. Chocolate and pumpkin pair so well together. The flavor of spices mixed with cocoa gives this dessert a depth of flavor. Layers of pumpkin cream and chocolate pumpkin cream offer a nice contrast and taste wonderful with the vanilla pound cake. Dusted with cocoa and cinnamon, this will be a favorite holiday dessert.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8
prep time 30 Min
method No-Cook or Other

Ingredients For chocolate pumpkin tiramisu

  • 1 c
    cream cheese, softened
  • 2 1/4 c
    cold heavy cream, divided
  • 1 c
    confectioners sugar
  • 2 tsp
    almond extract, divided
  • 1 1/2 c
    pumpkin pie filling
  • 2 oz
    semi-sweet chocolate, roughly chopped, or chips
  • 1 Tbsp
    unsweetened cocoa powder, plus 1 1/2 tsp for dusting
  • 1 1/2
    pound cakes (loaf style)
  • 1/4 tsp
    ground cinnamon, for dusting

How To Make chocolate pumpkin tiramisu

  • Cream cheese beaten together.
    In a large bowl, beat cream cheese until smooth.
  • Cream, confectioners sugar, and almond extract added to cream cheese.
    Add 2 cups of cream, confectioners sugar, and 1 teaspoon almond extract; beat until soft peaks form.
  • Folding in pie filling.
    With a rubber spatula, FOLD in pumpkin puree until completely incorporated.
  • Cream and chocolate chips in a bowl.
    In a small microwave-safe bowl, combine chocolate and remaining 1/4 cup cream. Microwave in 10-second increments, stirring each time until chocolate is just melted. Stir until mixture is smooth.
  • Combining melted chocolate and pumpkin mixture.
    Transfer one-third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined.
  • Cocoa, water, and almond extract combined.
    In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 1 teaspoon almond extract.
  • Layer of pound cake in a baking dish.
    Cover bottom of an 8-inch square baking dish with slices of pound cake.
  • Brushing pound cake with cocoa mixture.
    Liberally brush with cocoa mixture.
  • Layer of pumpkin mixture added.
    Top with half the pumpkin mixture.
  • Another layer of pumpkin and cocoa added.
    Add another layer of pound cake. Brush with cocoa mixture.
  • More pumpkin mixture added.
    Top with all the pumpkin-chocolate mixture.
  • Third layer of pound cake and cocoa added.
    Add a third layer of pound cake; brush with cocoa mixture.
  • Remaining pumpkin mixture added to the top.
    Top with remaining pumpkin mixture.
  • Pumpkin tiramisu covered in plastic wrap.
    Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).
  • Dusting with cocoa and cinnamon.
    To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu. NOTE: This would be really good with whipped cream served on top.