Best Pumpkin Tiramisu Recipes

PUMPKIN TIRAMISU

Steps:

• For the pie filling: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Find a heatproof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
• Put the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the bourbon and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 5 minutes. Remove from the heat, then cover with plastic wrap and refrigerate until cool, 20 to 25 minutes.
• Place the mascarpone cheese and pumpkin puree in a bowl and stir until smooth. Combine the whipping cream, brown sugar, vanilla and cinnamon in a separate mixing bowl and whip until not quite stiff. Add the mascarpone and pumpkin mixture to the whipped cream mixture, followed by the chilled egg mixture. Fold gently until mixed well. Cover with plastic wrap and refrigerate for 1 hour.
• For the pumpkin pie espresso syrup: Bring 1 1/2 cups water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso, then stir until dissolved. Add the brown sugar, cinnamon and nutmeg and stir until the sugar has dissolved completely, 1 to 2 minutes. Set aside.
• To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch pan, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Plop a third of the chilled mascarpone/pumpkin mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate and sprinkle over 1/2 cup of the crushed gingersnaps.
• Repeat the process 2 more times, finishing with the crushed gingersnaps. Cover and refrigerate for 3 hours or up to overnight before serving. This will allow for more moisture to soften the cookies and for the whole mixture to meld together. The tiramisu is best consumed within 24 to 36 hours after assembling, as the components will begin to break down and become soupy.

SPICED PUMPKIN TIRAMISU

Steps:

• In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely., In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture., Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice., Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.

SUPER-SIMPLE PUMPKIN TIRAMISU

Steps:

• 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.

PUMPKIN-COFFEE TIRAMISU

Steps:

• In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
• In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
• In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
• Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
• Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
• Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

PUMPKIN TIRAMISU

Steps:

• Beat cream and cream of tartar in a bowl with an electric mixer until soft peaks form.
• Beat mascarpone cheese in a separate bowl using an electric mixer on low speed; slowly beat in confectioners' sugar until fully incorporated. Add pumpkin puree, cinnamon, ginger, nutmeg, and cloves; beat until well combined. Fold whipped cream into pumpkin mixture.
• Mix coffee and rum together in a bowl. Briefly dip each ladyfinger into coffee mixture. Arrange a layer of dipped ladyfingers in the bottom of a trifle bowl or serving dish. Cover layer with about 1/3 of the pumpkin mixture. Continue layering ladyfingers and pumpkin mixture.
• Cover dish with plastic wrap and refrigerate until set, 3 hours to overnight.

CARAMEL PUMPKIN TIRAMISU

Steps:

• Using a serrated knife, cut 6 ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and bourbon. Dip 6 whole ladyfingers and 6 halves into mixture; arrange in a single layer in an 8-in. square dish., In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened., Spread half of pumpkin mixture over ladyfingers in the dish. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight., In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu.

PUMPKIN-CHOCOLATE TIRAMISU

Steps:

• In a large bowl, whisk mascarpone until smooth. Add 1 cup cream, confectioners' sugar, and 2 tablespoons liqueur; whisk until soft peaks form, 5 minutes. With a rubber spatula, fold in pumpkin puree until completely incorporated.
• In a small microwave-safe bowl, combine chocolate and 1/4 cup cream. Microwave in 10-second increments, stirring each time, until chocolate is just melted. Stir until mixture is smooth. Transfer one third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 3 tablespoons liqueur.
• Cover bottom of an 8-inch square baking dish with ladyfingers (about 9). Liberally brush with cocoa mixture and top with half the pumpkin mixture. Add another layer of ladyfingers, brush with cocoa mixture, and top with all the pumpkin-chocolate mixture. Add a third layer of ladyfingers, brush with cocoa mixture, and top with remaining pumpkin mixture. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days). To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu.

VEGAN PUMPKIN TIRAMISU

Steps:

• To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
• In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.
• To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
• In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
• Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
• To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
• To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.

PUMPKIN TIRAMISU CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In medium bowl, place cookie mix; cut in butter using pastry blender or fork until mixture is crumbly. Press mixture in bottom of pan. Bake 8 to 10 minutes or until set.
• Meanwhile, in large bowl, beat mascarpone, cream cheese, sugar, flour and egg with electric mixer on medium speed until smooth. Remove 3/4 cup of the cheesecake mixture, and place in small bowl; set aside. Stir pumpkin and pumpkin pie spice into original bowl of remaining cheesecake mixture. Stir melted chocolate, cognac and espresso powder into reserved 3/4 cup cheesecake mixture.
• Pour pumpkin cheesecake mixture on top of crust. Spoon chocolate cheesecake mixture over pumpkin mixture; use knife to carefully swirl mixtures.
• Bake 30 to 35 minutes or until edges are set (center will be just slightly jiggly). Cool 30 minutes.
• In microwavable bowl, microwave heavy whipping cream 1 minute to 1 minute 30 seconds or until hot. Add 2/3 cup chocolate chips; stir until smooth. Spread mixture on top of cheesecake.
• Refrigerate about 4 hours or until completely cool. Cut into bars to serve. Top each bar with a dollop of whipped cream just before serving.

PUMPKIN CREAM TIRAMISU

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in egg and honey. Add pumpkin and rum; mix well. In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture., Cut a 3/4-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment-lined baking sheets. Bake 12-14 minutes or until cookies are golden and set. Cool on a wire rack., In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of whipped cream mixture into pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.

GLUTEN-FREE PUMPKIN SPICE TIRAMISU PIE

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form; transfer to a small bowl and refrigerate.
• In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment, beat the egg whites on high speed until soft peaks form. Add 1 tablespoon sugar and beat until stiff peaks form; transfer to a small bowl.
• In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment, beat together the egg yolks and the remaining 1/3 cup sugar on high speed until thickened and pale yellow. Gently fold the mascarpone, pumpkin puree, pumpkin pie spice and a third of the whipped cream into the egg yolk mixture. Gently fold in the whipped egg whites and refrigerate.
• Place the espresso in a shallow plate. Dip both sides of the ladyfingers into the espresso and arrange in a 9-inch pie dish to completely line the bottom. Top with half of the pumpkin mixture, more espresso-dipped ladyfingers and the remaining pumpkin mixture. Top the pie with the remaining whipped cream and chocolate shavings. Refrigerate 8 hours or up to overnight, until ready to serve.

PUMPKIN GINGERSNAP TIRAMISU

Steps:

• In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened.
• In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone.
• In a small microwave safe bowl, microwave the Calvados with the remaining 1 Tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved.
• Arrange one third of the whole gingersnaps in a 9 by 13 by 21/2 inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisu. Freeze overnight.
• Let the tiramisu stand at room temperature for 6 hours until thawed. Sprinkle with the remaining gingersnaps.

PUMPKIN TIRAMISU

Steps:

• In a medium mixing bowl, beat together the pumpkin puree, cream cheese, brown sugar and pumpkin pie spice. In a separate bowl, beat the heavy cream with the granulated sugar and vanilla to medium peaks. Fold three-quarters of the whipped cream into the pumpkin mixture.
• To assemble: In a small bowl, combine the tea with the orange juice and spiced rum if using. Slice the ladyfingers in half. Dip 2 ladyfingers halves into the tea mixture and place in a single layer on the bottom of a dessert glass. Top with about 1/4 cup of the pumpkin mixture. Repeat with another layer of soaked ladyfingers and another layer of the pumpkin mixture. Top with a dollop of whipped cream. Repeat with the remaining glasses and ingredients. Place in the refrigerator until ready to serve. Just be for you serve, garnish each tiramisu with 2 ladyfinger halves.

CARAMEL PUMPKIN TIRAMISU FOR TWO

Steps:

• Using a serrated knife, cut two ladyfingers in half. In a shallow bowl, combine syrup and bourbon. Dip two whole ladyfingers and two halves into mixture; arrange in a single layer in a 9x5-in. loaf pan., In a small bowl, beat 1/4 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger, and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened., Spread half of pumpkin mixture over ladyfingers in pan. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight., In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu.

SUPER SIMPLE PUMPKIN TIRAMISU

Steps:

• Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and spices, beat just until filling is smooth. Line bottom of 9 inch springform pan with 2 3/4 inch high sides with 3 ozs. halved ladyfingers, overlapping and crowding to fit. Sprinkle with rum. Spread half of filling over ladyfingers. Repeat with 3 ozs. halved ladyfingers, sprinkle with 2 tbs. rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight. To unmold, sprinkle with 2 ozs. amaretti cookies.

PUMPKIN TIRAMISU

Steps:

• In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, brown sugar, 1 teaspoon pie spice and 1 teaspoon vanilla until blended. Fold in whipped cream., In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3-qt. trifle dish, layer a fourth of the ladyfingers, pumpkin mixture and whipped topping. Repeat layers two times. Sprinkle with additional pie spice. , Cover and refrigerate for until chilled, about 4 hours.

CHOCOLATE PUMPKIN TIRAMISU

Steps:

• 1. In a large bowl, beat cream cheese until smooth.
• 2. Add 2 cups of cream, confectioners sugar, and 1 teaspoon almond extract; beat until soft peaks form.
• 3. With a rubber spatula, FOLD in pumpkin puree until completely incorporated.
• 4. In a small microwave-safe bowl, combine chocolate and remaining 1/4 cup cream. Microwave in 10-second increments, stirring each time until chocolate is just melted. Stir until mixture is smooth.
• 5. Transfer one-third of the pumpkin mixture to a medium bowl and fold in chocolate mixture until combined.
• 6. In a small bowl, whisk 1 tablespoon cocoa into 1/3 cup hot water; add 1 teaspoon almond extract.
• 7. Cover bottom of an 8-inch square baking dish with slices of pound cake.
• 8. Liberally brush with cocoa mixture.
• 9. Top with half the pumpkin mixture.
• 10. Add another layer of pound cake. Brush with cocoa mixture.
• 11. Top with all the pumpkin-chocolate mixture.
• 12. Add a third layer of pound cake; brush with cocoa mixture.
• 13. Top with remaining pumpkin mixture.
• 14. Cover with plastic wrap and refrigerate 4 hours (or up to 3 days).
• 15. To serve, combine 1 1/2 teaspoons cocoa powder and cinnamon in a small fine-mesh sieve and dust tiramisu. NOTE: This would be really good with whipped cream served on top.

PUMPKIN-GINGERSNAP TIRAMISU

Steps:

• Directions In a small bowl, sprinkle the gelatin over the water and let stand for 5 minutes. In a large bowl, whisk the yolks, cornstarch, salt and 1 1/2 cups of the sugar until the sugar is moistened. In a large saucepan, heat the milk just until steaming. Whisk 1 cup of the hot milk into the yolk mixture. Pour the mixture into the milk in the saucepan and cook over moderate heat, whisking constantly, until boiling and thick, about 5 minutes. Whisk in the pumpkin puree and cook, whisking, for 1 minute. Off the heat, whisk in the gelatin, vanilla and cinnamon. Whisk in the mascarpone. In a small microwave-safe bowl, microwave the Calvados with the remaining 1 tablespoon of sugar at high power for 10 seconds, just until the sugar is dissolved. Arrange one-third of the whole gingersnaps in a 9-by-13-by-2 1/2-inch baking dish. Lightly brush the gingersnaps with some of the Calvados and top with one-third of the pumpkin custard. Repeat the layering twice more with the remaining whole gingersnaps, Calvados and custard. Sprinkle half of the crushed gingersnaps on top and press a sheet of plastic wrap directly on the surface of the tiramisù. Freeze overnight. Let the tiramisù stand at room temperature for 6 hours, until thawed. Sprinkle with the remaining gingersnaps. Serve. Make Ahead The pumpkin tiramisù can be frozen for up to 1 week. Thaw at room temperature for 4 to 6 hours or overnight in the refrigerator.

PUMPKIN TIRAMISU

Steps:

• In a large bowl, whip the cream and sugar together until peaks form.
• Add the mascarpone, pumpkin and spice and beat just until blended and smooth.
• Set aside.
• Cut the ladyfingers in half.
• Line the bottom of a 9 inch springform pan with half of the ladyfingers. They will be crowded and overlap some.
• Sprinkle the ladyfingers with 2 T of the rum.
• spread with half of the cheese/pumpkin filling.
• Repeat, using the remaining ladyfingers, rum and filling.
• Smooth the top and cover tightly with plastic wrap and then foil.
• Place in fridge to chill overnight.
• To serve: Run a knife around the inside edge of the pan. Release the sides and place tiramisu on a serving plate.
• Sprinkle the top with the crushed amaretti cookies.

PUMPKIN TIRAMISU CAKE

Steps:

• Cake: Preheat oven to 350º. Sift flour, salt and spices in large bowl. In a mixer, combine eggs and sugar on med. speed. Add oil and mix to combine. Add the pumpkin puree and continue to mix. On low speed add dry ingredients until combined. Line bottom and sides of two 8-inch cake pans with vegetable spray and parchment paper. Divide batter evenly between both pans. Bake in oven for about 30 minutes, or until toothpick comes out clean. Let cakes cool for 10 minutes in pan, then invert onto cooling racks. Mascarpone filling: Soften gelatin in 3 TBL cold water for about 5 minutes. Whisk egg yolks and confectioners sugar for 5 minutes in mixer until pale and airy. Heat gelatin in small saucepan until it dissolves into a liquid. With the mixer on low speed, slowly pour gelatin into side of bowl, being careful no to touch sides of bowl or whisk. Increase mixer to med to incorporate gelatin, for 30 seconds. Increase to high for 1 minute. Stop mixer. Add cream and rum. Mix on med. speed to combine, then high for 20 seconds. Stop mixer. Add cheese, and combine on low speed for 30 seconds. Increase to med. speed for 30 more seconds, then on high sped for 20 seconds. Cream should be very thick. Store in refrigerator. Assembly: Trim cakes and slice each into two layers. You will need three 1-inch high layers. In an 8-inch spring form pan, lay one cake layer on bottom and brush with espresso. Spread 3 cups of the mascarpone cream on top of cake layer with an offset spatula. Repeat this layering process with remaining ingredients. You will end with only cream on top, which you will level off with the spatula. Place cake in freezer for about 3 hours, until set. Remove cake to refrigerator 1-½ hours before serving. To serve, remove ring, gently. (If you have a torch you may want to lightly warm the sides of the spring form pan with a medium flame to allow for a cleaner release.) To serve, sprinkle with cocoa powder.