Inspired by a pumpkin spice latte, this pumpkin tiramisu is ultra creamy, layered with coffee soaked ladyfingers, and packed full of pumpkin spice flavor! It’s the perfect no bake festive fall dessert. The filling has egg yolks for a traditional tiramisu flavor and texture, but they’re cooked so this tiramisu is also elderly and pregnancy friendly. This tiramisu is great to make ahead because it tastes even better the next day.
This is the best pumpkin tiramisu for any fall and Thanksgiving celebration. You'll also love these no bake pumpkin cheesecake bars!
🧡 Why you'll LOVE this recipe
- Easy: This recipe is easy to make and can be made ahead of time. You don't have to bake it!
- No raw eggs: The eggs in the filling get cooked down so it is elderly and pregnancy safe, while still having that authentic classic Tiramisu flavor.
- Pumpkin: There is pumpkin flavor packed into each and every layer!
- Creamy: This tiramisu has the most creamy, light, and indulgent flavor.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
- Pumpkin puree: Pure canned pumpkin purée will give you the most consistent results! Make sure it’s about the consistency of hummus or thick Greek yogurt. Make these pumpkin pie bars with any leftover pumpkin puree.
- Pumpkin spice flavoring: You can use pumpkin spice flavoring or a pumpkin pie spice seasoning mix to bring out the pumpkin flavor. You can make the pumpkin pie spice mix at home!
- Milk: Use your favorite milk, I used whole milk for extra richness in this tiramisu.
- Cream: Heavy whipping cream (at least 35%) is essential for whipping and making the filling light and fluffy.
- Mascarpone cheese: This is what gives the filling that traditional tiramisu flavor. If you can't find mascarpone cheese, replace it with cream cheese. It will be tangier but the texture will be the same! Don't substitute with ricotta because it will be grainy.
- Ladyfingers: Depending on the dimensions of your baking dish, you may need more or less ladyfingers. I used two 5 oz packages of Milano giant ladyfingers. You can use your favorite vanilla cookies or sandwich cookies instead. Alternatively, use oreo cookies like in my favorite oreo tiramisu recipe!
👩🍳 How to make pumpkin tiramisu
Pumpkin tiramisu filling step by step
Step 1: In a heat-safe bowl, whisk to combine egg yolk, egg and sugar. Place the bowl on top of a saucepan filled with simmering water, without the bowl touching the water. Whisk the egg mixture and cook for about 10 minutes, until thickened and hot to the touch. Set aside to cool to room temperature.
Step 2: In a large bowl or stand mixer, whisk the cream to stiff peaks. Set aside in the fridge for later.
Step 3: In a separate bowl, mash the mascarpone cheese until smooth. Add the cooked and cooled eggs and whisk by hand until smooth. Don’t overwhisk or it will become liquidy and won’t set.
Step 4: Add artisan pumpkin spice flavor and pumpkin puree, whisk to combine.
Fold the whipped cream into the mixture until fully combined.
Pumpkin tiramisu assembly step by step
Step 1: Combine espresso, sugar, and artisan pumpkin spice flavor in a wide, shallow bowl and stir to dissolve.
Step 2: Dip ladyfingers into the coffee mixture, one by one and lay a single layer into the serving dish. Add half of the filling on top and spread it all the way to the edges. Repeat with more ladyfingers and top with the rest of the filling.
Smooth the top well. Chill the tiramisu for at least 8 hours or overnight to set.
Step 3: Before serving, cut out mini pumpkins from parchment paper and place them right on the surface. Sprinkle the top liberally with cocoa powder and a bit of pumpkin spice seasoning then carefully remove the cut outs with a toothpick.
Step 4: You can scoop or slice to serve. Enjoy!
✔️ Expert tips
- Don't overwhip the mascarpone. It needs an initial mix to smooth out any lumps but after that, mix gently. If mascarpone is overmixed it will become liquidy and won't set.
- Whip the cream to stiff peaks and fold it into the filling very gently. This helps thicken the filling and sets the tiramisu. It adds a lot of air into the tiramisu giving it a mousse-like texture. This tiramisu uses whipped cream instead of raw whipped egg whites like traditional tiramisu does.
- Chill the tiramisu for at least 8 hours or overnight to set. This allows enough time for the ladyfingers to soak through and soften up, and for the filling to set.
🥄 Make ahead and storage
This tiramisu is the perfect make ahead dessert because it needs to set in the fridge! I like to let it firm up and let all of the flavors combine overnight. It needs at least 8 hours in the fridge.
This tiramisu will keep well in the fridge for up to four days. Freeze, wrapped tightly, for up to two months. It freezes really well and tastes like ice cream when frozen.
❔ Why pumpkin is my favorite tiramisu flavor this fall
But this pumpkin tiramisu is my favorite no-bake fall dessert. The flavors work so incredibly well together and tastes like an infamous pumpkin spice latte! If you love seasonal fall drinks, you’re going to be in love with this recipe.
📖 Recipe FAQs
Use your favorite vanilla cookie or oreos (golden or chocolate) like in this oreo tiramisu.
You can use cream cheese instead. The texture will be similar, but the flavor will have a subtle tang. I don’t recommend using ricotta because it will make it grainy.
I don’t recommend stacking this recipe into a layered cake because it’s too wet and won’t hold its shape. This texture is more of a pudding - like a traditional tiramisu.
This could be because of overmixing the mascarpone cheese. Mascarpone cheese tends to liquify if it’s mixed too much. And make sure that you’re whipping the cream to stiff peaks because that’s what’s going to make the filling thick and set perfectly.
You can use a strong brewed tea, or even just milk for a coffee free version.
No it doesn’t - but feel free to add a double shot of rum or kahlua into the coffee mixture for soaking the ladyfingers. This would give this tiramisu a perfect kick.
🍂 More related recipes
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.
- 1 9" by 6.5" by 3" serving dish or anything similar in size
- 2 large yolks room temperature
- 1 large egg whole, room temperature
- ⅓ cup granulated sugar
- ¾ cup heavy cream cold (whipping cream)
- ½ lb mascarpone cheese 227g, slightly softened
- 1 tablespoon pumpkin spice flavor or pumpkin spice seasoning mix
- ½ cup pumpkin puree
- 1 cup strong coffee or espresso cooled
- 2 tablespoons granulated sugar
- ¼ teaspoon pumpkin spice flavor or pumpkin spice seasoning mix
- 2 packs ladyfingers the amount you need will depend on your serving dish size
- 2 tablespoons cocoa powder
- ¼ teaspoon pumpkin spice seasoning
- Add egg yolks, egg, and sugar into a heat-safe bowl. Whisk together to combine.2 large yolks, 1 large egg, ⅓ cup granulated sugar
- Place the bowl on top of a saucepan filled with simmering water on the stove. The bowl should not touch the water. Whisk the egg mixture and cook until thickened and hot to the touch. This will take around 10 minutes. Set aside to cool to room temperature.
- In a large bowl or stand mixer, whisk the cream to stiff peaks. Set aside in the fridge for later.¾ cup heavy cream
- Mash the mascarpone cheese in a separate bowl until smooth. Add the cooked and cooled eggs into the mascarpone cheese and whisk by hand until smooth. Don’t overwhisk or it will become liquidy and won’t set.½ lb mascarpone cheese
- Add artisan pumpkin spice flavor and pumpkin puree, whisk to combine.1 tablespoon pumpkin spice flavor, ½ cup pumpkin puree
- Fold the whipped cream into the mixture until fully combined.
- Combine espresso, sugar, and artisan pumpkin spice flavor in a wide, shallow bowl and stir to dissolve.1 cup strong coffee or espresso, 2 tablespoons granulated sugar, ¼ teaspoon pumpkin spice flavor
- One by one, dip ladyfingers into the coffee mixture and lay a single layer into the serving dish. Add half of the filling on top and spread it all the way to the edges. Repeat with more ladyfingers and top with the rest of the filling. Smooth the top well. Chill the tiramisu for at least 8 hours or overnight to set.2 packs ladyfingers
- Before serving, cut out mini pumpkins from parchment paper and place them right on the surface. Sprinkle the top liberally with cocoa powder and a bit of pumpkin spice seasoning! Use a toothpick to help carefully remove the pumpkin cut outs to reveal orange pumpkins underneath. Scoop or slice and serve.2 tablespoons cocoa powder, ¼ teaspoon pumpkin spice seasoning
- Don't overwhip the mascarpone. If it is overmixed it will become liquidy and won't set.
- Whip the cream to stiff peaks and fold it into the filling very gently.
- Chill the tiramisu for 8 hours or overnight to set.