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Tiramisu is a classic dessert that everyone enjoys. For a more fall flavor, try this version, which features pumpkin pie filling and spices.—Holly Billings, Battlefield, Missouri
This recipe is:
Quick
Nutritional Facts 1 cup equals 299 calories, 22 g fat (14 g saturated fat), 86 mg cholesterol, 117 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Pumpkin Tiramisu in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p139
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Reviewed on Oct. 17, 2012 by Jo Wyatt
Is there anything you could subsitute for the coffee in this recipe?
Reviewed on Dec. 29, 2011 by stew788
This recipe is absolutely delicious. I have made it several times, and it is so easy to make that my 4-year-old granddaughter helped me make it the last time. It's so impressive to take to a gathering, and the flavor actually improves with age. It serves a lot!
Reviewed on Dec. 22, 2011 by Becky070907
Both my husband and myself tried this and it was absolutely delicious!
Reviewed on Dec. 05, 2011 by chubbybunny63
I haven't made this yet, but plan to use it as the centerpiece to our annual Xmas. Eve Party. I can't imagine using cool whip, and plan to substitute more homemade whipped cream for the cool whip; as well as Mascarpone Cheese for the cream cheese. This would make it an actual Tiramisu.
Reviewed on Nov. 27, 2011 by donnainco@aol.com
The tiramisu is not very sweet, would recommend increasing brown sugar to 1 cup. Consistency was a bit too thin, perhaps decrease the whipped cream that is added to the pumpkin mixture to 1 cup Flavor was good.
Reviewed on Nov. 26, 2011 by doglover67
I love Tiramisu. I thought the recipe read very well. The whipping cream, whipped, is mixed with the pumpkin and the whipped topping, a separate ingredient, is part of the layers.
Reviewed on Nov. 24, 2011 by shellyanke
Johannasmom, the whipped cream and the whipped topping are 2 different things. You fold the heavy cream that has been whipped into the pumpkin mixture, the packaged whipped topping (cool whip) you use for the separate layer.
Reviewed on Nov. 24, 2011 by ljh56
The whipped cream is folded in as instructed. The whipped topping is another ingredient.
Reviewed on Nov. 24, 2011 by Aindia
@johannasmom -- reread it. You fold in the whipping cream with the pumpkin mixture. And use the whipped topping between the layers.
Reviewed on Nov. 24, 2011 by u00slw1
Johannasmom, the heavy whipping cream is combined with the pumpkin mixture for one layer. The whipped topping is the other layer that you see in the photo.
Reviewed on Nov. 23, 2011 by johannasmom
I've read and re-read this recipe several times, and double-checked it against the picture. How can I both "fold in the whipped cream" with the pumpkin mixture, and still have a separate layer of whipped cream as instructed and as shown??
Reviewed on Nov. 23, 2011 by kathidahl
Could I use something other than the heavy cream?
Reviewed on Nov. 23, 2011 by Geri Greene
The seasonal change of spices makes this an outstanding dessert offering.
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