No-Bake Pumpkin Tiramisu

A slice of pumpkin tiramisu dusted with cocoa powder on a white plate, with a fork holding a bite-sized piece in the foreground.

No-Bake Pumpkin Tiramisu

This pumpkin tiramisu combines coffee-soaked ladyfingers with a light, spiced pumpkin mascarpone cream and a dusting of cocoa and pumpkin spice on top. No baking, no raw eggs, and only 30 minutes of prep. Make it a day ahead for Thanksgiving, Friendsgiving, or any fall dinner party.

Course Dessert

Cuisine italian-american

Keyword no-bake pumpkin dessert, pumpkin tiramisu

Prep Time 30

Cooling time 4

Total Time 4 30

Servings slices

Calories 403kcal

Author Julia

Ingredients

Soak:

1 cup strong brewed coffee room temperature
1 tablespoon heavy whipping cream
1 teaspoon pumpkin pie spice syrup

Pumpkin Tiramisu Filling:

1 ½ cups heavy whipping cream cold
1 cup pumpkin puree (8 ounces), drained
½ cup powdered sugar (60 grams)
¼ cup light brown sugar (55 grams), packed
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
8 ounces mascarpone cheese softened and drained
7 ounces Savoiardi ladyfingers (24 cookies)

Topping:

¼ cup Dutch-processed cocoa powder
1 teaspoon pumpkin pie spice

US Customary - Metric

Instructions

Soak:

Mix the coffee, heavy whipping cream, and pumpkin spice syrup in a small bowl. Set aside.

Pumpkin Tiramisu Filling:

In a medium or large mixing bowl, use an electric mixer to whip the cold heavy whipping cream until stiff. Set aside.
In a separate large bowl, mix the pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, and vanilla extract until combined. Add the mascarpone and mix until smooth.
Fold in the whipped cream thoroughly, then put the filling to the side.

Assembly:

Quickly dip the ladyfingers one at a time into the coffee mixture, making sure both sides are coated in coffee. Lay out the ladyfingers in a single layer going in the same direction on the bottom of a 9x9 baking dish or pan. You may need to break the tips off some of the cookies to get them to lie flat. I used 12 ladyfingers for each layer.
Spoon half of the pumpkin tiramisu filling over the bottom layer of ladyfingers and spread it out evenly. Dip the remaining 12 ladyfingers in the coffee one at a time, and lay them out in a second layer on top of the tiramisu filling. Spread the remaining filling on top, and cover the tiramisu in plastic wrap.
Chill for at least 4 hours or overnight.
When you are ready to serve, mix together the Dutch cocoa powder and pumpkin pie spice in a small bowl and sprinkle or dust it on top of the tiramisu. Serve chilled.

Notes

To drain the pumpkin puree and mascarpone, I lined two medium bowls with 2 layers of paper towels and spooned the puree into one bowl and the mascarpone into the other. Let them sit for about 5 minutes so the paper towels can absorb the excess moisture.
Don't over-soak the ladyfingers: A 1- to 2-second dip per side is plenty. Just a very quick dip and flip to make sure both sides are covered will do. They keep softening in the fridge, and over-soaked cookies turn mushy.
No Pumpkin Spice Syrup? Use 1 teaspoon maple syrup with a pinch of pumpkin pie spice instead.
Keep the cream cold: Cold cream (and a chilled bowl) whips faster and holds stiff peaks, which keeps the layers tall and sliceable.
Make sure the filling is nice and smooth before you mix in the whipped cream.
Dust right before serving: Cocoa powder absorbs moisture in the fridge and turns dark and damp, so add the topping just before you slice.
Make it boozy: Add 1 to 2 tablespoons of dark rum or coffee liqueur to the soak.
Make it bigger: Double everything for a 9x13 dish and chill for at least 6 hours.
Special Tools: 9x9 Baking Dish or Pan | Small, Medium, and Large Mixing Bowls | Electric Mixer | Rubber Spatula | Offset Spatula (not required, but it helps spread out the filling) | Fine-Mesh Sieve (for dusting the cocoa topping)

Storage Tips

Fridge: Keep the pumpkin tiramisu wrapped in plastic wrap in the fridge for up to 3 days. The ladyfingers may get too soft after that point.
Freezer: Wrap the tiramisu (without the cocoa topping) in plastic wrap and foil, then store in the freezer for up to 1 month. Thaw overnight in the fridge, then dust and serve.

Nutrition