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Caramel Pumpkin Tiramisu for Two

 Caramel Pumpkin Tiramisu for Two
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
2 ServingsPrep: 35 min. + chilling

Ingredients

  • 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

Directions

  • 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.
  • 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

2 of 2

Caramel Pumpkin Tiramisu for Two (continued)

Directions (continued)

  • cream. In another bowl, beat the cream cheese, confectioners' sugar
  • and remaining cream until thickened.
  • 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.
  • In a microwave, heat caramel sauce; stir in bourbon. Serve warm with
  • tiramisu. Yield: 2 servings.
Nutritional Facts: 1 piece with 4 teaspoons sauce equals 513 calories, 23 g fat (14 g saturated fat), 104 mg cholesterol, 334 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g protein.