Pumpkin Tiramisu
Coffee- or chai-soaked ladyfingers layered with mousse-like pumpkin mascarpone cream — the no-bake fall dessert of 2026.
In a nutshell: This authentic american pumpkin tiramisu comes together in just 8 hrs 25 mins using simple whole ingredients. The chef's secret: 2 seconds per side is enough — they keep absorbing in the fridge and a soaked finger. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Pumpkin tiramisu: coffee-soaked ladyfingers layered with pumpkin mascarpone cream. The no-bake fall dessert of 2026, chilled overnight.
Key Equipment
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- 9x9-inch baking dish
- Mixing bowls
- Electric mixer
- Spatula
Chef's Pro-Tips
- Dip, do not soak, the ladyfingers: 2 seconds per side is enough — they keep absorbing in the fridge and a soaked finger collapses.
- Use pure pumpkin puree, not pie filling: pie filling is already sweetened and spiced, and it throws the cream's balance off.
- Chill a full night: 8 hours is the minimum for clean slices; a rushed 2-hour chill serves soft and sloppy.
Ingredients
8
servings
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1 cup pumpkin puree, not pie filling
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8 oz mascarpone cheese, room temperature
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1 cup heavy cream, cold
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½ cup powdered sugar
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1 tsp pumpkin pie spice
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½ tsp vanilla extract
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1 cup strong coffee, cooled, or chai tea
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24 ladyfinger biscuits, savoiardi
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1 tbsp cocoa powder, for dusting
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½ tsp ground cinnamon, for dusting
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Step-by-Step Instructions
Whip the Pumpkin Cream
Beat the mascarpone, pumpkin puree, powdered sugar, pumpkin pie spice and vanilla until smooth. In a separate bowl, whip the cold cream to soft peaks, then fold it into the pumpkin mixture until mousse-like.
Dip the Ladyfingers
Pour the cooled coffee into a shallow dish. Dip each ladyfinger for 2 seconds per side — a quick dip, not a soak, or the layers turn to mush.
Layer the Dessert
Arrange a layer of dipped ladyfingers in the dish, spread half the pumpkin cream over the top, and repeat with a second layer of ladyfingers and the remaining cream. Smooth the top.
Chill Overnight
Cover and refrigerate for at least 8 hours, ideally overnight. The chill sets the cream and lets the flavours meld — this dessert is always better the next day.
Dust and Serve
Just before serving, dust with cocoa powder and cinnamon. Slice cleanly with a hot, dry knife and serve cold.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
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Silicone whisks safe for nonstick pans, in two sizes.
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Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Both work. Coffee gives the classic tiramisu depth; chai leans into the pumpkin spice and is lovely for a caffeine-free version.
Yes — it is designed for it. Make it up to 2 days ahead and keep refrigerated; dust with cocoa just before serving.
That one is the classic coffee-and-cocoa version; this one folds pumpkin puree and pumpkin pie spice into the mascarpone for a fall flavour.
Yes — freeze the assembled dessert for up to 1 month. Thaw overnight in the fridge before dusting and serving.
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