Pumpkin Tiramisu

27 Nov

A unique version of tiramisu that incorporates all the lovely flavors of pumpkin pie. It is super light which makes it the perfect dessert for a large holiday feast. Adapted from a recipe I found on Group Recipes by user Annieamie.

Time: 20 minutes               Serves: 10


  • 1 pint heavy cream
  • 1/2 tsp vanilla extract
  • 2 tbsp sugar
  • 8 ounces of mascarpone cheese
  • 2/4 cup canned pumpkin puree
  • 2 tsp pumpkin pie spice, plus more for sprinkling on top
  • 1 1/2 cups powdered sugar (or more if you like it sweeter)
  • 1 tsp  vanilla extract
  • 1 to 2 packages of lady fingers or sliced fresh pound cake cut into finger-length pieces
  • juice (about 2 tbsp) and zest from one orange (may sub Grand Marnier for juice)

How to make it

  • Whip your heavy cream with vanilla and sugar. Chill for at least an hour before starting this recipe. Keep it in the fridge!
  • Mix the mascarpone cheese with pumpkin, spices, powdered sugar and vanilla until blended well.
  • Fold in ONLY 1 1/2 cups of the whipped cream gently.
  • Using a glass trifle dish or a 13×9 inch pan, layer the ladyfingers over the bottom of the pan.
  • Sprinkle either the orange juice or rum over the lady fingers.
  • Layer this over the lady fingers.
  • Using the remaining whipped cream, layer that over the pumpkin/cream layer.
  • Sprinkle generously with pumpkin pie spice and top with orange zest.
  • Cover and refrigerate at least 4 hours or overnight.
  • If you’re making this in a trifle bowl, you can make more layers but make sure that your lady fingers have been sprinkled with either the orange juice or the liquor.

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