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Caramel Pumpkin Tiramisu

 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


  • 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


  • 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.
Nutritional 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.