Print Options

Back to Caramel Pumpkin Tiramisu >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Caramel Pumpkin Tiramisu

"I'm not fond of traditional tiramisu, so I used pumpkin and bourbon in place of coffee and it's absolutely fabulous. I always make extra sauce and eat it over vanilla ice cream. It's so good, I can't leave it alone!" – Mary Filipiak, Fort Wayne, Indiana

9 ServingsPrep: 35 min. + chilling

Ingredients

18 crisp ladyfinger cookies
1/4 cup maple syrup
2 tablespoons bourbon
1 cup heavy whipping cream, divided
1/4 cup sugar
3/4 cup solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
4 ounces cream cheese, softened
3 tablespoons confectioners' sugar
SAUCE:
3/4 cup caramel ice cream topping
2 teaspoons bourbon

Directions

Using a serrated knife, cut six ladyfingers in half widthwise. In a
shallow bowl, combine maple syrup and bourbon. Dip six whole
ladyfingers and six 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.

2 of 2

Caramel Pumpkin Tiramisu (continued)

Directions (continued)

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. Yield: 9 servings.

Nutrition Facts: 1 piece with 4 teaspoons sauce equals 332 calories, 15 g fat (9 g saturated fat), 68 mg cholesterol, 235 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.