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No-Bake Pumpkin Tiramisu

Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings 12 servings

Ingredients

For the Pumpkin Mascarpone Cream

  • 8 oz mascarpone cheese room temperature
  • 1 15 oz can pumpkin puree not pumpkin pie filling
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream chilled

For the Soak and Assembly

  • 2 cups brewed coffee or espresso cooled (or apple cider for non-coffee)
  • 2 tablespoons rum or coffee liqueur optional
  • 2 7 oz packages ladyfinger cookies Savoiardi
  • cocoa powder and ground cinnamon for dusting

Instructions

Make the Cream

  • Beat the mascarpone, pumpkin puree, brown sugar, granulated sugar, salt, pumpkin pie spice, and vanilla until smooth and creamy.
  • In a separate cold bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the pumpkin mixture until light and billowy.

Soak and Layer

  • Stir the optional rum into the cooled coffee. Dip each ladyfinger for just 1 to 2 seconds per side, then arrange in a single layer in a glass dish.
  • Spread half the pumpkin cream over the ladyfingers. Add a second layer of soaked ladyfingers, then the remaining cream, and smooth the top.
  • Cover and refrigerate at least 4 hours, ideally overnight. Dust with cocoa powder and cinnamon just before serving.

Notes

  • Puree, not pie filling: Use pure pumpkin puree, never pre-sweetened pumpkin pie filling.
  • Quick dip: Soak ladyfingers only 1 to 2 seconds per side so they don't get mushy.
  • No coffee: Swap the coffee soak for warm apple cider or strong chai.
  • Make-ahead: Best assembled a day ahead. Keeps 2 to 3 days covered in the fridge.