Chocolate Pumpkin Tiramisu

19
Jolayne Cooper

By
@jwcooper

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Prep:
30 Min
Method:
No-Cook or Other

Ingredients

  • 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

Step-by-Step

  1. In a large bowl, beat cream cheese until smooth.
  2. Add 2 cups of cream, confectioners sugar, and 1 teaspoon almond extract; beat until soft peaks form.
  3. With a rubber spatula, FOLD in pumpkin puree until completely incorporated.
  4. 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.
  5. Transfer one-third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined.
  6. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 1 teaspoon almond extract.
  7. Cover bottom of an 8-inch square baking dish with slices of pound cake.
  8. Liberally brush with cocoa mixture.
  9. Top with half the pumpkin mixture.
  10. Add another layer of pound cake. Brush with cocoa mixture.
  11. Top with all the pumpkin-chocolate mixture.
  12. Add a third layer of pound cake; brush with cocoa mixture.
  13. Top with remaining pumpkin mixture.
  14. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).
  15. 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.

Printable Recipe Card

About Chocolate Pumpkin Tiramisu

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy



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