Pumpkin Tiramisu

Pumpkin Tiramisu Recipe

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Andrea Kroninger


This is a super simple recipe but you do need to assemble it the night before.
I made this for Thanksgiving one year-it's light and rich at the same time but still has those traditional Thanksgiving flavors. The original recipe called for rum to be used but I used Tuaca-a vanilla liquor- instead.


★★★★★ 1 vote

20 Min
24 Hr


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1 1/2 c
whipping cream
scant 3/4 c
8 oz
mascarpone cheese
1-15 oz
can of pure pumpkin
3/4 tsp
pumpkin pie spices
2 pkg
ladyfingers-3 oz each
1/4 c
tuaca (or rum)
2 oz
crushed amaretti cookies

How to Make Pumpkin Tiramisu


  • 1Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
    Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.
    Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
    To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies. I've also made this in a trifle bowl and just served with a spoon. One less step!

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About Pumpkin Tiramisu

Course/Dish: Puddings, Other Desserts

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