The cooler weather is here, and for me, that means it’s pumpkin season! I really enjoy baking and making desserts with pumpkin this time of year. There’s something so comforting about its warm spice. Today, I’m sharing two fantastic pumpkin recipes for a dessert everyone loves: Tiramisu.
I put together two distinct pumpkin Tiramisu options for you: a classic pumpkin version and one with a hint of chai spice. Both are creamy, full of seasonal flavor, and perfect for sharing. You’ll find simple steps and helpful tips to make these desserts shine.
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Pumpkin Chai Tiramisu Recipe
This Pumpkin Chai Tiramisu brings together warm chai spices with creamy pumpkin and coffee-soaked ladyfingers. It’s a lovely dessert that’s perfect for fall gatherings or a cozy evening at home.
Key Ingredients & Tips
- Chai Strength: Use strong brewed chai tea or add a pinch of extra chai spice mix to the coffee for a noticeable flavor.
- Quick Dip: Dip your ladyfingers very quickly in the coffee and chai mixture. They soak up liquid fast and you don’t want them to fall apart.
- Cold Mascarpone: Keep your mascarpone cheese cold until you are ready to mix it. This helps it whip into a nice, firm cream.
What You Need
- 1 cup strong brewed coffee, cooled
- 2 chai tea bags, brewed in the coffee (or 1 tsp chai spice mix)
- 1 (8-ounce) package ladyfingers
- 16 ounces mascarpone cheese, cold
- 1 cup heavy cream, cold
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon or pumpkin pie spice for dusting
⏱️ Prep Time: 25 mins⏱️ Chill Time: 4 hours🍽️ Yields: 8 servings
How to Make It
Step 1: Prepare Dipping Liquid
Brew your coffee and add the chai tea bags. Let them steep for about 5 minutes, then remove the bags and let the coffee cool completely. You can also mix in chai spice if not using tea bags.
Step 2: Make the Pumpkin Cream
In a large bowl, beat the cold heavy cream until soft peaks form. In another bowl, combine the cold mascarpone cheese, pumpkin puree, powdered sugar, and vanilla extract. Gently fold the whipped cream into the pumpkin mixture until just combined and smooth.
Step 3: Assemble the Tiramisu Layers
Quickly dip one side of each ladyfinger into the cooled coffee-chai mixture. Arrange a single layer of dipped ladyfingers at the bottom of an 8×8 inch dish. Spread half of the pumpkin cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining pumpkin cream.
Step 4: Chill and Serve
Cover the dish and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to blend and the tiramisu to set. Before serving, dust with a pinch of cinnamon or pumpkin pie spice.
📝 Final Note
For the best taste and texture, make sure you give this tiramisu enough time to chill. The longer it rests, the better the flavors will develop and the easier it will be to slice.
Simple Pumpkin Tiramisu Dessert
This classic Pumpkin Tiramisu is a creamy, comforting dessert that highlights the natural goodness of pumpkin and coffee. It’s a wonderful twist on a beloved Italian treat, perfect for any fall gathering.
Key Ingredients & Tips
- Plain Pumpkin Puree: Be sure to use 100% plain pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Strong Espresso: The coffee flavor is important. Use strong, fresh espresso or very strong brewed coffee for dipping.
- Even Layers: Try to spread the cream evenly to get a beautiful layered look when you cut into it.
What You Need
- 1 cup strong brewed espresso, cooled
- 1 (8-ounce) package ladyfingers
- 16 ounces mascarpone cheese, cold
- 1 cup heavy cream, cold
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Unsweetened cocoa powder for dusting
⏱️ Prep Time: 20 mins⏱️ Chill Time: 3 hours🍽️ Yields: 6-8 servings
How to Make It
Step 1: Prep Espresso
Brew your espresso and allow it to cool completely. It should be strong. Pour it into a shallow dish for dipping the ladyfingers.
Step 2: Create Pumpkin Mascarpone Cream
In a large bowl, whip the cold heavy cream until it forms soft peaks. In a separate bowl, combine the cold mascarpone cheese, pumpkin puree, granulated sugar, vanilla extract, and ground cinnamon. Gently fold the whipped cream into the pumpkin mixture until everything is just combined and smooth.
Step 3: Layer the Tiramisu
Quickly dip one side of each ladyfinger into the cooled espresso. Arrange a single layer of these dipped ladyfingers in the bottom of an 8×8 inch serving dish. Spread half of the pumpkin mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining pumpkin cream.
Step 4: Chill and Finish
Cover the dish and refrigerate for at least 3 hours, or overnight, to allow the tiramisu to set and flavors to meld. Before serving, dust the top with unsweetened cocoa powder.
📝 Final Note
You can make this dessert a day ahead for even better flavor. Keep it covered in the fridge. Leftovers are delicious too!
