Hey there, dessert lovers!
Are you in the mood for something dreamy? I have a treat that you won’t want to miss!
Today, I’m sharing my pumpkin pie tiramisu recipe.
It’s a fun twist on the classic dessert, combining rich pumpkin flavors with that coffee goodness we all adore.
Perfect for fall or any time you want to impress your friends.
Get ready to dig in—it’s going to be a hit!
| Preparation Time | 30-45 minutes |
| Cooking Time | 5-15 minutes |
| Total Time | 195-255 minutes |
| Level of Difficulty | Medium |
Ingredients
For the custard:
- 1/4 cup granulated sugar
- 1/2 cup bourbon (Kentucky bourbon recommended for best flavor)
- 5 large egg yolks
For the pumpkin mascarpone mixture:
- 1 tsp ground cinnamon
- 1/2 lb mascarpone cheese (room temperature for easy mixing)
- 1/2 cup brown sugar
- 15 oz pumpkin puree (I use Libby’s pumpkin puree)
- 1 cup whipping cream
- 3 tsp vanilla extract
For the syrup:
- 1/2 cup brown sugar
- 1/2 tsp ground nutmeg
- 2 tsp instant espresso (or instant coffee granules)
- 1 tsp ground cinnamon
For assembly and garnish:
- 3 oz semisweet chocolate (finely shaved for garnish)
- 94 ladyfingers
- 1 1/2 cups crushed gingersnap cookies (crushed finely to a sand-like consistency)
Step 1: Prepare the Pumpkin Mascarpone Mixture
In a bowl, combine one can of plain pumpkin puree with a package of softened mascarpone cheese and mix until smooth.
For best results, ensure the mascarpone is at room temperature to facilitate easier mixing.
Step 2: Whip and Sweeten the Cream
In a separate bowl, whip the cream and sweeten it with 1/2 cup of brown sugar, 3 teaspoons of vanilla extract, and a sprinkle of ground cinnamon.
Whip the mixture until it is just about stiff but not fully whipped.
Then, gently fold the pumpkin and mascarpone mixture into the whipped cream until well combined, taking care not to deflate the whipped cream.
Step 3: Make and Chill the Custard
Prepare the custard by whisking together 5 large egg yolks and 1/4 cup of granulated sugar in a heatproof bowl.
Place the bowl over a pan of simmering water and gradually whisk in 1/2 cup of bourbon.
Continue to cook and whisk for about 5 minutes until the mixture thickens.
Remove from heat, cover the custard with plastic wrap, and chill in the refrigerator until cool.
Step 4: Prepare the Pumpkin Pie Espresso Syrup
Dissolve 2 teaspoons of instant espresso in 1.5 cups of boiling water.
Stir in 1/2 cup of brown sugar, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg until the sugar is completely dissolved.
This mixture will serve as the pumpkin pie espresso syrup for soaking the ladyfingers.
Step 5: Fold Custard into Pumpkin Mixture and Assemble Tiramisu
Once the custard is chilled, gently fold it into the pumpkin mixture.
To assemble the tiramisu, arrange store-bought ladyfingers in a single layer in a 9-by-13-inch pan.
Soak each ladyfinger with 2 teaspoons of the espresso syrup.
Spread one-third of the pumpkin mixture evenly over the soaked ladyfingers.
Grate a thin layer of semisweet chocolate over the pumpkin mixture and sprinkle a layer of crushed gingersnap cookies (about 1/2 cup) over the chocolate.
Repeat the layering process two more times, finishing with a layer of crushed gingersnaps on top.
Step 6: Chill and Serve
Cover the assembled tiramisu and refrigerate for at least 3 hours or up to overnight.
This chilling time allows the flavors to meld and the cookies to soften, resulting in a rich and flavorful dessert.
Serve chilled and enjoy your delicious pumpkin pie tiramisu!
