Pumpkin Spice Tiramisu
Thanksgiving dessert has a tricky job. It has to follow a big, rich meal, impress a table full of people, and somehow not take over a kitchen that’s already full. This no-bake pumpkin spice tiramisu does all three.
Layers of chai-soaked ladyfingers and a super-creamy pumpkin-spice mascarpone make a dessert that’s light and indulgent at the same time, and dark chocolate shavings on top make it look elegant. It’s also completely no-bake, so it never competes with the turkey and side dishes for oven space. Make it the day before, let it chill, and slice it when it’s time for dessert.
It’s light, indulgent, and make-ahead-friendly, which makes it ideal for fall gatherings and holiday meals.
Why You’ll Love This Pumpkin Tiramisu
- No oven required. Everything comes together on the stovetop and in a mixing bowl.
- Make-ahead friendly. It needs 6 to 8 hours in the fridge, so it’s done before your guests arrive.
- Chai instead of coffee. A homemade chai syrup gives the ladyfingers a warm spiced flavor that pairs perfectly with pumpkin.
- Light and creamy. Folding whipped cream into the pumpkin mascarpone keeps the filling airy rather than heavy.
Let’s walk through how to make this pumpkin tiramisu recipe.
A note on ladyfingers: Be sure to use the crisp ladyfingers, not the soft-baked ones. They’re typically labeled “biscotti savoiardi.”
How to Make Pumpkin Spice Tiramisu
Step 1: Make the chai syrup
Break up the cinnamon sticks and smash the cardamom pods open. Add them to a pot along with the cloves, fennel seeds, ginger, and water.
Bring everything to a simmer over medium heat and simmer for 5 minutes. Stir in the brown sugar until fully dissolved, then remove the pot from the heat and add the tea bags. Steep for 10 minutes, then remove the tea bags.
Strain out the whole spices and let the chai syrup cool to room temperature before moving on.
Step 2: Mix the pumpkin mascarpone
Add the mascarpone, salt, vanilla, pumpkin pie spice, pumpkin puree, and powdered sugar to the bowl of a stand mixer. Whip with the whisk attachment on low, working up to medium, until creamy and well combined (about 2 to 3 minutes).
Step 3: Fold in the whipped cream
In a separate bowl, beat the heavy cream until medium peaks form. Gently fold it into the pumpkin mixture in 3 separate additions, folding completely between each one so you don’t deflate the cream.
Step 4: Assemble the layers
Dip both sides of a ladyfinger into the cooled chai syrup. Don’t submerge it for longer than a second or two, or it will turn soggy. Arrange the dipped ladyfingers in a single layer in an 8-inch square baking dish.
Top with half of the pumpkin cream and smooth it into an even layer. Repeat with another layer of dipped ladyfingers, then top with the remaining cream and smooth the top.
Step 5: Chill
Cover the tiramisu and refrigerate for at least 6 hours, or up to 8, so the layers set and the ladyfingers soften into a cake-like texture.
Step 6: Top and serve
Right before serving, sprinkle dark chocolate shavings over the top if you like. Slice and serve.
Tips for the Best Pumpkin Tiramisu
- Drain watery pumpkin. If your puree looks a bit watery when you open the can, set it in a fine mesh sieve over a bowl to let some moisture drain off.
- Use dark chocolate shavings. I tested plain, cocoa powder, and dark chocolate shavings. The shavings were the tastiest, adding contrast to the cream and a different texture.
- Shave the chocolate with a vegetable peeler. Run it along the edge of a dark chocolate bar. I used about 1 ounce.
- Fold in three additions. This is the best way to incorporate the thick pumpkin cream into the whipped cream without deflating it.
Make-Ahead and Storage
Make ahead: Assemble the tiramisu the day before your gathering and keep it covered in the fridge. Add the chocolate shavings right before serving.
Storage: Store leftovers in the fridge and enjoy within 3 days for the best texture and flavor. I don’t recommend freezing, since the texture turns grainy after thawing
What do you think of this amazing pumpkin tiramisu recipe? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy Fall baking, friends!
More Fall Recipes You’ll Love
- Brown Butter Chai Snickerdoodles
- Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling
- Apple French Toast Bake
Pumpkin Spice Tiramisu
A no-bake pumpkin spice tiramisu with chai-soaked ladyfingers and creamy pumpkin mascarpone, finished with dark chocolate shavings. Make-ahead friendly and perfect for Thanksgiving and holiday meals.
Ingredients
For the chai syrup
- 3 cinnamon sticks
- 1 teaspoon green cardamom pods
- ¼ teaspoon whole cloves
- 1 teaspoon fennel seeds
- 1 ½-inch piece fresh ginger root, thinly sliced
- 1 ½ cups water
- ⅓ cup brown sugar
- 2 black tea bags
For assembling the tiramisu
- 8 ounces mascarpone cheese, cold
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla bean paste
- 1 ½ teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 ½ cups heavy whipping cream, cold
- 7 ounces savoiardi ladyfingers (the crisp ones, not the soft-baked ones)
- Dark chocolate shavings, optional for topping
Instructions
- Break up the cinnamon sticks and smash the cardamom pods open, then add them to a pot along with the cloves, fennel seeds, ginger, and water.
- Bring the water and spices to a simmer over medium heat. Simmer for 5 minutes, then stir in the brown sugar until it is fully dissolved. Remove the pot from the heat and add the tea bags. Steep for 10 minutes, then remove the tea bags. Strain the whole spices out, then let the chai syrup cool to room temperature before proceeding with the recipe.
- Add the mascarpone cheese, salt, vanilla, pumpkin pie spice, pumpkin puree, and powdered sugar to the bowl of a stand mixer. Whip with the whisk attachment on low, working up to medium, until the mixture looks creamy and is well combined (about 2-3 minutes).
- In a separate bowl, beat the cream untill medium peaks form. Gently fold the whipped cream into the mascarpone and pumpkin mixture in 3 separate additions, making sure not to deflate the whipped cream.
- To assemble the tiramisu, dip both sides of a ladyfinger into the cooled chai syrup. Don’t submerge them for longer than a second or two or they will become too soggy. Place them in a single layer in an 8-inch square baking dish.
- Top the ladyfingers with half of the pumpkin cream and smooth it into an even layer.
- Repeat with the ladyfingers and syrup to create another layer, then top with the remaining pumpkin cream, smoothing out the top. Cover the tiramisu and chill for at least 6 hours.
- Right before serving, remove the tiramisu from the fridge and sprinkle some dark chocolate shavings over the top, if desired. Slice, then serve.
- Store leftovers in the fridge and enjoy within 3 days for the best texture and flavor.
Notes
● Make sure to use the crisp ladyfingers, not thesoft-baked ones. They are typically called “biscotti savoiardi”.
Recipe Tips and Testing Notes
● I tested this tiramisu in an 8-inch square baking dish that is about 2 ½ inches deep. Seven
ounces of ladyfingers (two 3.5-ounce packages) was just enough for the recipe with a few left over.
● This recipe works best with pumpkin puree that isn’t too watery. If you open your can and
it looks a bit watery, set it in a fine mesh sieve over a bowl to allow some of the moisture to drain off.
● I tested the tiramisu with three different toppings: plain, a sprinkle of cocoa powder, and
a sprinkle of dark chocolate shavings. The dark chocolate shavings yielded the tastiest results. They provide a nice contrast to the pumpkin mascarpone cream as well as a different texture.
● You can easily make chocolate shavings by running a standard vegetable peeler along the
edge of a dark chocolate bar. I used about 1 ounce of dark chocolate.
In order to incorporate the thick pumpkin mascarpone cream into the whipped cream without deflating it, I found it best to add the whipped cream in three separate additions, making sure to fold the whipped cream in completely in between each addition.
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