No-Bake Pumpkin Tiramisu
Coffee-soaked ladyfingers layered with a mousse-like pumpkin mascarpone cream and dusted with cocoa. This no-bake pumpkin tiramisu is the make-ahead fall dessert that beats pumpkin pie.
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.