This pumpkin tiramisu is a stunning fall dessert! With layers of pumpkin cream and chai-spiced ladyfingers, it would be perfect for Thanksgiving.
This pumpkin tiramisu recipe is a show-stopping fall dessert! No offense to pumpkin pie, but it might just steal the spotlight on your Thanksgiving dessert table. It features luxe layers of pumpkin cream, chai-soaked ladyfingers, and a gorgeous dusting of warm spices. Rich, creamy, and packed with fall flavors, it’s impressive and delicious.
It’s been on my list to develop for months, ever since I made this strawberry tiramisu over the summer. I thought a pumpkin version would be so fun for fall.
It took me a few more tests than I expected (four, to be exact), but I can confidently say that this pumpkin tiramisu recipe does not disappoint. Instead of dipping the ladyfingers in the traditional mixture of espresso and rum, I skip the alcohol and add brown sugar and chai tea for aromatic depth of flavor. Then, I pile on a fluffy pumpkin mascarpone cream that’s sweetened lightly with more brown sugar. A shower of cinnamon, cardamom, ginger, and cloves takes it over the top.
This pumpkin chai tiramisu is holiday perfection—no-bake, festive, and designed to make ahead. I hope you love it as much as I do!
Pumpkin Tiramisu Tips
- You can simplify the chai tea mixture. I make the chai tea mixture for dipping the ladyfingers in the same way I make a chai latte. I toast whole spices on the stovetop, then steep them with black tea. This method creates wonderful depth of flavor, but if you’d like to streamline, you can skip the whole spices and simply use chai tea bags in place of the black tea.
- Mix the pumpkin cream gently. You’ll make the pumpkin cream by whipping pumpkin puree into heavy cream, then folding it into mascarpone cheese. Make sure to add the pumpkin mixture to the mascarpone a little at a time and fold gently. Don’t overmix—if you overwork the mascarpone, it can split.
- Dip the ladyfingers quickly. If you leave them in the liquid for too long, they’ll get soggy!
Can you make pumpkin tiramisu ahead?
Yes! In fact, you need to. After you assemble the pumpkin tiramisu, it has to chill in the fridge for at least 8 hours, or overnight.
You can make it up to 3 days in advance. Store it, covered, in the fridge until ready to serve.
More Pumpkin Desserts to Try
If you love this pumpkin tiramisu recipe, try one of these delicious pumpkin desserts next:
Pumpkin Tiramisu
Ingredients
- 5 whole cloves
- 4 green cardamom pods, crushed
- 3 cinnamon sticks
- 3 star anise
- 1 teaspoon whole black peppercorns
- 1½ cups water
- 1 (1-inch) piece fresh ginger, thinly sliced
- ¼ cup dark brown sugar
- 2 black tea bags
- ¼ cup espresso or strong brewed coffee, cooled slightly
- 24 to 30 dry savoiardi ladyfingers, exact number will depend on your baking dish
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
Pumpkin Cream
- 8 ounces mascarpone cheese, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- 1 cup canned pumpkin puree
- ⅓ cup dark brown sugar
- Pinch sea salt
Instructions
- Start by brewing the chai mixture. Place the whole cloves, cardamom pods, cinnamon sticks, star anise, and peppercorns in a small pot. Toast over medium heat for 1 to 2 minutes, or until fragrant.
- Add the water and ginger and gently simmer for 5 minutes, reducing the heat as needed to maintain a gentle simmer. Add the brown sugar and stir until it dissolves.
- Remove from the heat and add the tea bags. Cover and steep for 10 minutes.
- Set a fine mesh strainer over a wide bowl. Pour the tea mixture through the strainer to remove the spices, tea bags, and ginger. Discard the strained solids. Add the espresso to the tea in the bowl and stir to combine. Set aside to cool.
- Make the pumpkin cream: In a large bowl, mix together the mascarpone and vanilla extract.
- In another large bowl or the bowl of a stand mixer, stir together the cream, pumpkin puree, brown sugar, and salt. Using an electric mixer or stand mixer fitted with the whisk attachment, beat on medium speed for 5 to 8 minutes, or until soft to medium peaks form. Gradually and gently fold the pumpkin whipped cream into the mascarpone, mixing until just combined.
- Assemble the tiramisu. Dip half the ladyfingers into the tea one at a time, leaving each one in the liquid just long enough to coat it on all sides. If it stays in the liquid too long, it will get soggy. Arrange the dipped ladyfingers in a single layer at the bottom of a 9x9-inch or similar baking dish, cutting them if necessary to fully cover the bottom. Spread half the pumpkin cream evenly on top.
- Dip the remaining ladyfingers into the tea one at a time, placing them in a single layer on top of the pumpkin cream. Spread the remaining pumpkin cream evenly on top.
- Cover and chill in the refrigerator for at least 8 hours or overnight. When ready to serve, combine the ground cardamom, cinnamon, ginger, and cloves in a fine mesh strainer. Dust over the top of the tiramisu, then slice and serve.
Could you sub a chai tea aseptic like Oregon Chai and if so how much would you use?
Do you think I could substitute in Kite Hill plain cream cheese for the mascarpone and some kind of vegan or coconut whipping cream for the cream? I am dairy free but would love to make this. I’m not sure what mascarpone tastes like but if it’s more tangy I know that there are some other tangier vegan cream cheeses out there I could try. Would love to know your thoughts.Thank you!