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


  • 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


  1. Beat 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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