Ingredients
Cream Layer
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 16 ounces mascarpone cheese
To Assemble
- 2 tablespoons unsweetened cocoa powder, divided
- 2 cups espresso or strong coffee, cooled
- 16 ounces ladyfingers (dry, hard variety)
- 1/2 teaspoon pumpkin pie spice
Instructions
- Prepare the Pumpkin Mixture: In a small mixing bowl, whisk together the pumpkin puree, brown sugar, and pumpkin pie spice until the mixture is smooth and the sugar has dissolved. Set this aside for use in the cream layer.
- Make the Cream Layer: In a large mixing bowl, use a hand mixer to whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the mascarpone cheese and the prepared pumpkin mixture using a rubber spatula. Continue folding until the mixture is uniform with no streaks.
- Dust the Pan: Lightly dust the bottom of a 9×13-inch pan with 1 tablespoon of the cocoa powder to prevent sticking and add flavor.
- Soak the Ladyfingers: Pour the cooled espresso into a bowl or liquid measuring cup. Quickly dip each ladyfinger into the espresso, avoiding over-soaking so they do not become soggy. Use half of the soaked ladyfingers to create an even layer at the bottom of the prepared pan.
- Layer the Cream: Spoon half of the pumpkin cream mixture over the ladyfingers, spreading gently to cover them evenly, creating the first creamy layer.
- Repeat the Layers: Repeat the dipping process with the remaining ladyfingers and layer them over the cream. Top this with the remaining pumpkin cream mixture and spread evenly.
- Finish with Cocoa and Spice: In a small bowl, mix the remaining cocoa powder with the pumpkin pie spice. Lightly dust this mixture evenly over the top of the assembled tiramisu.
- Chill to Set: Refrigerate the tiramisu for at least 4 hours to allow the flavors to meld and the layers to set properly before slicing and serving.
Notes
- Use cooled espresso or strong coffee to prevent the ladyfingers from becoming too soggy when dipping.
- For a non-caffeinated version, substitute the espresso with cooled decaffeinated coffee or pumpkin spice tea.
- Ensure heavy cream is well chilled for easier whipping and better texture.
- Refrigerate for the full cooling time to allow flavors to develop and the dessert to set firmly for clean slices.
- This dessert can be prepared a day ahead and stored covered in the refrigerator.
- Use firm ladyfingers to maintain the tiramisu’s structure and avoid mushiness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
