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Pumpkin Cream Tiramisu

Total Time

Prep: 1 hour + chilling Bake: 10 min./batch + cooling

Makes

12 servings

Pumpkin isn’t only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you’ll add this recipe to keeper files. —Pam Peters, Fernie, British Columbia
Pumpkin Cream Tiramisu Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup honey
  • 1/2 cup solid-pack pumpkin
  • 1 teaspoon dark rum
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • TIRAMISU:
  • 2-1/4 cups solid-pack pumpkin
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 cups heavy whipping cream
  • 3/4 cup sugar
  • 12 ounces cream cheese, softened
  • 1/4 cup dark rum
  • 1/2 teaspoon ground cinnamon or nutmeg

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in egg and honey. Add pumpkin and rum; mix well. In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture.
  2. Cut a 3/4-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment paper-lined baking sheets. Bake 12-14 minutes or until cookies are golden and set. Cool on a wire rack.
  3. In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of whipped cream mixture into pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.

Nutrition Facts

1 piece: 635 calories, 40g fat (25g saturated fat), 132mg cholesterol, 432mg sodium, 63g carbohydrate (40g sugars, 3g fiber), 7g protein.

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Reviews

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Average Rating:
  • shawnba
    Dec 8, 2020

    This is a really nice dessert. The ladyfingers are wonderful on their own, and soften nicely in the dessert. I did think that the pumpkin-cream cheese mixture needed more spice, so I doubled the amount of all the spices, and it was perfect for us. Enjoy! VFE