Spiced Pumpkin Tiramisu Recipe
Spiced Pumpkin Tiramisu Recipe photo by Taste of Home
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Spiced Pumpkin Tiramisu Recipe

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I transformed tiramisu from coffee to pumpkin-flavored for a special holiday with my brother and parents. A new Christmas tradition was born! —Heather Clary, Downingtown, Pennsylvania
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling Cook: 5 min.
MAKES: 12 servings

Ingredients

  • 1 cup water
  • 1 cup brewed coffee
  • 2/3 cup sugar
  • 2/3 cup hazelnut liqueur
  • PUMPKIN MIXTURE:
  • 2 cartons (8 ounces each) mascarpone cheese
  • 3/4 cup canned pumpkin
  • 5 tablespoons sugar, divided
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1-1/4 cups heavy whipping cream
  • ASSEMBLY:
  • 54 crisp ladyfinger cookies (about 16 ounces)
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 piece: 491 calories, 28g fat (15g saturated fat), 121mg cholesterol, 88mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 7g protein.

Directions

  1. In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely.
  2. In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture.
  3. Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice.
  4. Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight. Yield: 12 servings.
Editor's Note: This recipe was prepared with Alessi brand ladyfinger cookies.
Originally published as Spiced Pumpkin Tiramisu in Taste of Home December 2014, p56


Reviews for Spiced Pumpkin Tiramisu

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Xena7751 User ID: 5742608 235515
Reviewed Oct. 24, 2015

"A great spin on tiramisu. I love pumpkin and this was light and airy and delicious! I cut it in half and put it in an 8 x 8 pan. It was perfect."

MY REVIEW
snogle81 User ID: 6298091 225334
Reviewed Apr. 24, 2015

"This recipe was a hit at my book club gathering. I used a 9-in square dish instead of the recommended 13x9 and needed a total of 63 ladyfingers (3 layers of 21). The dipping of the cookies into the coffee mixture does take some practice. I ruined quite a few ladyfingers before I found my rhythm. lol"

MY REVIEW
cctp1016 User ID: 1672997 222552
Reviewed Mar. 11, 2015

"Yummy and very refreshing!"

MY REVIEW
danielleylee User ID: 4484886 214888
Reviewed Dec. 14, 2014

"Very light pumpkin flavor! Good change on tiramisu. Not to mention this dessert has such a beautiful presentation and it worked out perfectly for our x xmas party."

MY REVIEW
Juptr2 User ID: 7341496 213594
Reviewed Nov. 29, 2014

"Outstanding!! I made this instead of pumpkin pie this year. I followed the recipe exactly as described (the Alessi Ladyfingers were a little tricky to find but I got them at Stop and Shop, in with the seasonal food). The only thing I had to do differently was break off about an inch of the end of the cookies in the last row to to make them fit in my 13x9 pan. I made the dessert the night before since we had to travel the next day. It was absolutely amazing!! I love pumpkin pie but this knocked everyone's socks off. I can't wait to make it again for my office party in a few weeks, I will look like a genius. Thank you!!!"

MY REVIEW
Thumper1984 User ID: 7375196 200801
Reviewed Nov. 29, 2014

"Best tiramisu ever! I added a bit more pumpkin (probably about 1/3 cup more) and some pumpkin pie spice and it was just amazing. THIS is my every year Thanksgiving dessert. The Frangelico is a wonderful touch."

MY REVIEW
sew-crazt User ID: 8097926 153325
Reviewed Nov. 27, 2014

"I made this recipe, I don't see how they got layers out of the amount the recipe called for. I had to double the recipe to make two layers in my 9x13 inch casserole dish. Aside from that problem it turned out wonderful! I made some modifications, I used two teaspoons of pumpkin pie spice instead of all the separate ingredients, in each batch of the layers. I also changed the dipping recipe. I used 1/4 cup rum, 1/4 cup maple syrup,1 cup water,1 cup coffee and 2/3 cup dark brown sugar 1/2 cinnamon stick and 1/4 tsp nutmeg, after it cooled I added pumpkin latte creamer that gave it the flavor I was looking to meld the flavors together. I topped it with homemade crushed pistachio brittle to give a little crunchy texture to a soft desert!! A real keeper, Sew-crazy"

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