Can I make Pumpkin Tiramisu ahead of time?

Absolutely. In fact, this dessert tastes even better after a night in the fridge. Prepping it the day before a gathering ensures the ladyfingers absorb the coffee perfectly while the pumpkin cream layers firm up. It’s the ultimate make-ahead dessert, freeing you up to focus on other dishes like Pumpkin Cream Cheese Muffins that also shine when made in advance.

How long does Pumpkin Tiramisu keep?

If stored properly in an airtight container, it stays fresh for about three days. After that, the texture starts to soften too much, and the flavors lose some of their. For best results, refrigerate leftovers promptly and enjoy them within that window. This makes it an excellent addition to holiday menus where you may already have rich bakes like Pumpkin Bread waiting on the table.

Can I substitute mascarpone cheese?

Yes, you can. Cream cheese makes a solid stand-in, but it does add a tangier profile and a slightly denser texture. If mascarpone isn’t available in your local store, this switch keeps the recipe doable without losing its creamy appeal. Just be mindful to balance sweetness since cream cheese can be sharper.

My filling turned too runny what went wrong?

A runny filling usually means the cream wasn’t whipped enough or the mascarpone was overmixed. Whip heavy cream until stiff peaks form, then fold gently into the pumpkin-mascarpone mixture to preserve structure. This small step makes all the difference in creating neat, sliceable layers. If you want a backup dessert while troubleshooting, try lighter no-bake options like Chocolate Pumpkin Cookies that come together effortlessly.

Pumpkin Tiramisu Recipe : 5 Tips for Irresistible Fall Flavor

Name: Pumpkin Tiramisu: A Cozy, Creative Twist on a Classic Dessert
Prep time: 25 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 1 cup pumpkin purée; 1 cup mascarpone cheese; 1 cup heavy cream; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ground ginger; 2 cups strong brewed coffee or espresso, cooled; 24 ladyfingers; Cocoa powder, for dusting; Optional: 2 tablespoons coffee liqueur

Description

A no-bake fall dessert that combines creamy mascarpone, pumpkin purée, warm spices, and coffee-soaked ladyfingers for a cozy, elegant treat.

Ingredients

1 cup pumpkin purée
1 cup mascarpone cheese
1 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 cups strong brewed coffee or espresso, cooled
24 ladyfingers
Cocoa powder, for dusting
Optional: 2 tablespoons coffee liqueur

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Instructions

In a mixing bowl, whip the heavy cream until medium-stiff peaks form.
In another bowl, combine mascarpone, pumpkin purée, sugar, vanilla, cinnamon, nutmeg, and ginger until smooth.
Gently fold the whipped cream into the pumpkin-mascarpone mixture.
Quickly dip each ladyfinger into the cooled coffee (with optional liqueur) and line the bottom of a dish.
Spread half of the pumpkin cream mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining cream.
Cover and refrigerate for at least 6 hours, preferably overnight.
Dust with cocoa powder before serving.

Notes

Best made a day ahead to allow flavors to meld. Keeps well in the fridge for up to 3 days.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Italian-American