Introduction

This dreamy creamy pumpkin tiramisu is a no-bake fall treat that combines the rich flavors of pumpkin and warm spices with the classic Italian dessert. It’s perfect for autumn gatherings or whenever you crave a luscious, seasonal dessert without turning on the oven.

A square slice of tiramisu sits in the middle of a white plate on a white marbled surface. The dessert has four visible layers of light brown soaked ladyfingers inside, alternating with four thick layers of creamy white mascarpone, the top layer swirled with fluffy cream and dusted with fine dark cocoa powder. Cocoa powder is also sprinkled lightly around the base on the plate. A silver fork lies next to the tiramisu slice. In the blurry background, warm orange pumpkins add a soft tone. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.87 oz Mascarpone Cheese (opt for high-quality brands for the best texture)
1/2 cup Pumpkin Puree (ensure you’re using pure puree, not pie filling)
2/3 cup Granulated Sugar (feel free to reduce if you’re using sweetened whipped cream)
1/3 cup Brown Sugar (can be swapped with coconut sugar if desired)
2 teaspoons Pumpkin Pie Spice (consider DIYing it using cinnamon, nutmeg, and ginger)
1/4 teaspoon Kosher Salt (fine sea salt works just as well)
2 cups Heavy Cream (substitute with whipped coconut cream for a dairy-free option)
28 pieces Ladyfingers (homemade or sponge cake works as a great substitute)
2 cups Espresso or Strong Coffee (soaks the ladyfingers; cold brew is also a viable option)
Cocoa Powder (used for dusting before serving)

Instructions

Step 1: Brew 2 cups of strong espresso or coffee and allow it to cool to room temperature.
Step 2: In a large mixing bowl, combine mascarpone cheese, granulated sugar, brown sugar, kosher salt, and pumpkin pie spice. Beat on medium speed until smooth and creamy.
Step 3: Add pumpkin puree to the mixture and continue mixing until fully incorporated.
Step 4: In a separate bowl, whip the cold heavy cream until thick peaks form.
Step 5: Gently fold the whipped cream into the pumpkin mascarpone mixture using a spatula.
Step 6: Quickly dip each ladyfinger into the cooled coffee for 1-2 seconds, then arrange half of them in a single layer at the bottom of your serving dish.
Step 7: Spread half of the creamy pumpkin mascarpone mixture over the ladyfinger layer.
Step 8: Repeat dipping and layering with the remaining ladyfingers, then cover with the remaining mascarpone mixture.
Step 9: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.
Step 10: Just before serving, dust the top generously with cocoa powder.

Tips & Variations

Use homemade pumpkin pie spice for a fresher flavor by mixing cinnamon, nutmeg, and ginger.
Swap ladyfingers with sponge cake if preferred or for a different texture.
For a dairy-free version, substitute heavy cream with whipped coconut cream and use dairy-free mascarpone alternatives.
Adjust sugar levels based on your sweetness preference, especially if using sweetened cream.

Storage

Store your pumpkin tiramisu in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended as tiramisu is best served chilled and freshly made.

How to Serve

A close-up view of a square piece of tiramisu cake on a white plate with a silver fork resting beside it. The tiramisu has four visible layers of light brown soaked ladyfingers alternating with thick creamy off-white mascarpone layers. The top layer is smooth cream with a dusting of dark brown cocoa powder, which also lightly decorates the plate around the tiramisu. The background shows blurred orange pumpkins on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tiramisu ahead of time?

Yes, it’s best to prepare it at least 4 hours ahead or overnight in the refrigerator to allow the flavors to meld and the dessert to set properly.

What if I don’t have espresso?

You can use strong brewed coffee or cold brew as a substitute. The robust flavor will still soak into the ladyfingers nicely and complement the pumpkin cream.

Dreamy Creamy Pumpkin Tiramisu: A No-Bake Fall Treat Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

This dreamy creamy pumpkin tiramisu is a no-bake fall dessert that layers rich mascarpone and pumpkin puree cream with espresso-soaked ladyfingers, dusted with cocoa powder for a seasonal twist on the classic Italian tiramisu. Perfectly spiced with pumpkin pie spice and set to chill overnight, it’s a luscious treat that captures the essence of autumn in every bite.

Author: Maya
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Italian-American

Ingredients

Scale

For the Cream Mixture

15.87 oz Mascarpone Cheese (opt for high-quality brands for the best texture)
1/2 cup Pumpkin Puree (ensure pure puree, not pie filling)
2/3 cup Granulated Sugar (reduce if using sweetened whipped cream)
1/3 cup Brown Sugar (can be swapped with coconut sugar)
2 teaspoons Pumpkin Pie Spice (cinnamon, nutmeg, ginger blend)
1/4 teaspoon Kosher Salt (fine sea salt can be substituted)
2 cups Heavy Cream (substitute whipped coconut cream for dairy-free option)

For the Layers

28 pieces Ladyfingers (homemade or sponge cake can substitute)
2 cups Espresso or Strong Coffee (cold brew also works)
Cocoa Powder (for dusting before serving)

Instructions

Brew Coffee: Start by brewing 2 cups of strong espresso or coffee. Once brewed, allow it to cool to room temperature to prevent sogginess when soaking the ladyfingers.
Prepare Cream Mixture: In a large mixing bowl, combine mascarpone cheese, granulated sugar, brown sugar, kosher salt, and pumpkin pie spice. Beat the mixture on medium speed using a hand mixer until smooth and creamy.
Incorporate Pumpkin: Add pumpkin puree to the mascarpone mixture and continue mixing until fully incorporated and evenly blended.
Whip Heavy Cream: In a separate chilled bowl, whip the cold heavy cream with a hand mixer until thick and soft peaks form.
Fold Cream into Mixture: Gently fold the whipped cream into the pumpkin mascarpone mixture using a spatula to maintain the airy texture.
Soak Ladyfingers: Quickly dip each ladyfinger into the cooled coffee for 1-2 seconds, ensuring they absorb the liquid without becoming too soggy.
Layer Base: Arrange half of the dipped ladyfingers in a single layer at the bottom of your serving dish to form the base layer.
Add First Cream Layer: Spread half of the creamy pumpkin mascarpone mixture evenly over the first layer of ladyfingers.
Repeat Layers: Repeat the soaking and layering process with the remaining ladyfingers and cover them with the remaining pumpkin mascarpone mixture to complete the dessert.
Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow the flavors to meld and the texture to set.
Serve: Just before serving, dust the top generously with cocoa powder to finish your seasonal tiramisu beautifully.

Notes

Serve your creamy pumpkin tiramisu cold for the best texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Feel free to customize the pumpkin pie spice with your preferred blend of cinnamon, nutmeg, and ginger.
For a dairy-free version, substitute mascarpone and heavy cream with plant-based alternatives such as whipped coconut cream and dairy-free soft cheese.
Tried this recipe? Let us know how it turned out to share your experience!

Keywords: pumpkin tiramisu, no-bake dessert, fall dessert, pumpkin recipe, mascarpone dessert, espresso tiramisu