Classic Italian tiramisu contains both coffee and booze, so naturally it’s near and dear to our heart. Throw pumpkin into the mix and it’s basically the autumnal dessert of our dreams. This pumpkin spice tiramisu is creamy, just sweet enough and laced with fall baking spices, plus it requires no fussing with a cooked custard. (Read: It’s kinda foolproof.)
Other than the six-hour chill time, this recipe is a breeze to make, and while we call for a 9-by-13-inch baking dish, you could easily adapt it to another shape or size vessel—you might end up with thicker or thinner layers depending on its volume, but it will taste the same. Want to make mini, individual tiramisus? Be our guest.
2 cups (473ml) freshly brewed coffee
2 tablespoons (25g) granulated sugar
1½ tablespoons bourbon (optional)
1 tablespoon vanilla extract
¾ cup (170g) pumpkin puree
½ cup (107g) dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of ground nutmeg
Pinch of kosher salt
2 cups (454g) mascarpone
2 cups (473ml) heavy cream
2 tablespoons (14g) confectioners’ sugar
Splash of vanilla extract
About 36 ladyfingers (12 ounces/320g)
Cocoa powder, as needed for dusting
1. Have ready a 9-by-13-inch baking dish or pan.
2. Make the coffee soak: In a small bowl, whisk together the coffee, sugar, bourbon (if using) and vanilla extract. Set aside.
3. Make the pumpkin mascarpone: In a large bowl, combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg and salt and mix to combine. Whisk in the mascarpone until fully combined.
4. In the bowl of an electric mixer fitted with the whisk attachment, add the heavy cream, confectioners’ sugar and vanilla and whip to stiff peaks. Add half of the whipped cream to the pumpkin mascarpone mixture and gently fold to combine. Reserve the remaining whipped cream.
5. Assemble the tiramisu: Working one at a time, dip a ladyfinger into the coffee mixture, submerging it for 10 to 15 seconds. Arrange the ladyfingers in a single layer in the baking dish until the bottom is covered.
6. Spread half of the pumpkin mascarpone into the baking dish, smoothing out the top and coaxing it all the way to the edge of the dish.
7. Repeat steps 5 and 6, making a second layer each of the soaked ladyfingers and pumpkin mascarpone. Top with the reserved whipped cream, using a spatula to smooth the surface. Using a fine-mesh sieve, dust the tiramisu with cocoa powder. Transfer to the refrigerator and chill at least 6 hours before serving.