Spiced Pumpkin Tiramisu Recipe

5 7 7
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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5 7 7
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 5 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 5 min.

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

Directions

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.
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.
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.
Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight. Yield: 12 servings.

Test Kitchen Tips
  • Use a gentle touch when working with mascarpone cheese. It has a tendency to separate and become granular when overworked.
  • Get ready for your closeup! For a gorgeous finish, sift the cinnamon and sugar mixture over the tiramisu.
  • 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

    Nutritional Facts

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

    • 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
    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.

    Test Kitchen Tips
  • Use a gentle touch when working with mascarpone cheese. It has a tendency to separate and become granular when overworked.
  • Get ready for your closeup! For a gorgeous finish, sift the cinnamon and sugar mixture over the tiramisu.
  • 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

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    Reviews forSpiced Pumpkin Tiramisu

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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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