Caramel Pumpkin Tiramisu for Two Recipe
Caramel Pumpkin Tiramisu for Two Recipe photo by Taste of Home
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Caramel Pumpkin Tiramisu for Two Recipe

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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
TOTAL TIME: Prep: 35 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 2 servings


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

Nutritional Facts

1 piece: 513 calories, 23g fat (14g saturated fat), 104mg cholesterol, 334mg sodium, 71g carbohydrate (31g sugars, 2g fiber), 6g protein.


  1. 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 9-in. x 5-in. loaf pan.
  2. 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.
  3. 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.
  4. In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu. Yield: 2 servings.
Editor's Note: This recipe was prepared with Alessi brand ladyfinger cookies.
Originally published as Caramel Pumpkin Tiramisu for Two in Taste of Home

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