Pumpkin Tiramisu

Serving Size: 12

Layers of silky pumpkin mousse and coffee-dipped ladyfingers create a spectacular tiramisu that's a terrific alternative to pumpkin pie.


  • 1 15-ounce can pumpkin puree
  • 2 7-ounce packages dry ladyfingers
  • 2 cup brewed coffee, cooled
  • 2.5 cup heavy cream
  • 1.5 cup mascarpone cheese
  • 0.75 cup granulated sugar
  • Pinch of freshly grated nutmeg
  • 0.25 tsp kosher salt
  • 0.75 tsp ground cinnamon
  • 0.75 tsp ground ginger
  • 0.5 cup light brown sugar
  • Chocolate shavings and candied ginger, for garnish


  1. In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
  2. In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it’s dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
  3. In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.

Make Ahead: The tiramisu can be refrigerated for 2 days.

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Recipe Credit: Justin Chapple
Image Credit: John Kernick