Pumpkin Tiramisu - A no-cook Dessert That Will Deed a Crowd

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Pumpkin Tiramisu - A no-cook Dessert That Will Deed a Crowd

If pumpkin pie tends to claim the centerpiece of your holiday dessert, give this no-bake dessert a try.

Creamy mascarpone is mixed with pumpkin puree, brown sugar, cinnamon and a dash of ginger, then topped with coffee-soaked biscuits.

It's a pumpkin spice latte on a plate.

Tiramisu might seem intimidating to those just starting out, but this no-bake (except for espresso!) dessert couldn't be simpler.

Tiramisu is often made by mixing beaten egg yolks with sugar in a double boiler to create a custard-like zabayon.

This version uses whipped cream for an easy (but equally delicious) version.

What are the fingers of the hand?

Ladyfingers are crisp, airy sponge cakes that are shaped like a "finger" with a thin layer of sugar on top.

They have a very mild flavor and are incredibly absorbent; a little time and moisture gives them a cake-like texture.

Despite the unique name, morning fingers are relatively easy to find.

Look for them in the cookie and cracker aisle of your local grocery store. No toothpicks? No problem.

You can replace it with sponge cakes (soak them a little longer in the coffee mixture), English sponge cake, sponge cake or even vanilla wafers.

Do it in advance

When it comes to holiday baking, finding space in the oven can be difficult.

That's why I love making no-bake desserts that don't feel like a commitment.

Tiramisu needs at least 8 hours (but a full day is better) to properly soften the sticks and combine the flavors. Make it 1 or 2 days in advance and keep it covered in the fridge.

Sprinkle with cinnamon before serving.

What makes this recipe so special?

Unlike traditional tiramisu, there are no eggs or alcohol to deal with.

They are simply coffee-soaked sponge cakes sandwiched between layers of a creamy-spicy mix of mascarpone, cream, and pumpkin.

That means this recipe is as simple as whisking, dipping, layering, and chilling.

That means you can relax this holiday season.

Tips and tricks

  • Be sure to use pumpkin puree, not pie filling, in this recipe. Looking for a shortcut? Substitute the pumpkin puree, spices, and sugar for the pumpkin pie filling.
  • The gingerbreads are very absorbent. Quickly dip them into the coffee mixture to prevent the cookies from getting soggy.
  • Arrange your sticks on opposite layers (think Jenga) for a neat tiramisu.
  • Patience is the key. Let cool for at least 8 hours before serving.
  • Espresso or coffee, you choose! You can replace the espresso with strong coffee.
  • As a bonus, add an optional 1-2 tablespoons of your favorite liqueur to the coffee mixture.
  • Can't find mascarpone cheese? Substitute the crème fraiche.


  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon, plus more for garnish
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups of mascarpone cheese
  • 1 cup of milk cream
  • 2 cups of hot espresso or strong coffee
  • 1/4 cup white sugar
  • 28 to 32 toothpicks


Make the Pumpkin Layer:

In a medium bowl, beat the pumpkin puree, brown sugar, cinnamon, ginger, and nutmeg with a hand mixer or whisk.

Add the mascarpone cheese and mix well until incorporated.

Whisk in the cream:

Add sour cream. Beat until light and fluffy. Put it aside.

Prepare the coffee or espresso:

In a shallow bowl, combine the espresso (or coffee) and sugar, stirring until dissolved.

Assemble the tiramisu:

Dip one toothpick at a time into the coffee liquid, rotating rapidly to moisten both sides.

Don't leave it there for more than 2 seconds or it will get too soggy.

While dipping, place half of the sticks in an even layer on the bottom of the baking sheet.

You may need to split a little in half to cover the bottom.

Wait to soak the remaining cookies until after adding a layer of pumpkin cream.

Add half of the pumpkin cream on top and spread it into an even layer.

Repeat the process of dipping the cookies and placing them on top of the pumpkin cream layer.

Top with the remaining pumpkin cream, smoothing to make it even.


Cover and refrigerate for 8 hours or overnight, allowing time for the cookies to soften and the cream to harden slightly.


When ready to serve, sprinkle the top of the tiramisu with cinnamon. Cut into squares and serve.

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