Pumpkin Chai Tiramisu – Autumn Spice Meets Creamy Indulgence

When the chill settles in and the kitchen smells of ground cinnamon and cardamom, this dessert arrives like a gentle lesson in warmth.

You begin by whisking together heavy cream, mascarpone, pumpkin purée, chai spices, and honey until the texture feels like a morning lull—soft yet assured.

Savoiardi (ladyfingers) are dipped just enough in brewed chai tea, then layered beneath that cream.

You repeat, dusting with cinnamon and nutmeg before a patient chill. By the time it’s ready, it’s best served cold, each spoonful echoing soft spices that speak of comfort and craft.

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Ingredient Tables

For 2 Servings

For 4 Servings

For 6–8 Servings

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How to Make Pumpkin Chai Tiramisu

This section guides each step like a lesson—introducing technique, purpose, and care.

1. Prepare Whipped Cream Base

Chill your mixing bowl and whisk attachments for 10 minutes. Pour heavy cream in, add half the syrup and vanilla, then whip until stiff peaks hold.

This foundational texture lifts the mascarpone and pumpkin mixture.

2. Blend Pumpkin-Mascarpone

In another bowl, stir mascarpone until soft. Add pumpkin purée, remaining syrup, chai spice, and vanilla.

Mix until silky. Gently fold in the whipped cream, preserving its light texture.

3. Soak Ladyfingers

Brew strong chai tea, cool to room temperature. Quickly dip each finger—about 1 second per side—to soak enough flavor without losing structure.

4. Layer in a Dish

Use a glass baking dish or deep trifle bowl. Place a single layer of soaked fingers, pressing lightly to level.

5. Add Cream Layer

Spoon half the pumpkin-mascarpone cream over biscuit layer. Spread smoothly to seal the base of the next biscuit row.

6. Repeat Layering

Add another soaked ladyfinger layer, followed by the remaining cream. Smooth with a spatula, cover edges for clean lines.

7. Dust and Chill

Sprinkle the top with cinnamon and nutmeg. Cover with plastic wrap and refrigerate for 4 hours, ideally overnight, for flavors to meld and texture to firm.

8. Serve

Cut or spoon directly. A warm knife gives neater slices. Garnish with a light dust of spices before presenting.

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Serving Options

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How to Convert Into Bars

To create bar-friendly slices:

1. Line an 8×8-inch pan with parchment.
2. Mix 1½ cups gluten-free cookie crumbs with 3 tbsp melted coconut oil. Press into pan; chill 20 minutes.
3. Prepare cream and biscuit soak as above, reducing cream to ¾ cup.
4. Add 1 tsp gelatin (or agar) to the pumpkin-mascarpone for structure.
5. Layer: base crumbs, soaked fingers, half cream, biscuits, remaining cream.
6. Dust spices, chill 6+ hours.
7. Lift with parchment, slice with hot knife for clean edges.

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Variations to Try

Lets try some variations.

1. Nutty Crunch

Fold ½ cup toasted pecans into cream. Garnish with pecan halves—adds texture and autumn depth.

2. Maple Oat Tiramisu

Replace honey/syrup with equal maple. Layer with lightly toasted oats between cream for rustic bite.

3. Mocha Chai Fusion

Add spoon of unsweetened cocoa to chai soak. Sprinkle cocoa nibs between layers—welcomes bold chocolate tone.

4. Vegan Spice

Use coconut cream whipped firm. Replace mascarpone with vegan cream cheese. Ensure cookies are vegan. Use agar for mousse-like set.

5. Citrus-Chai Swirl

Stir 1 tsp orange zest into cream. Zest adds warmth and brightness against spices.

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Common Mistakes & Prevention

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Storing Guidelines

• Cover and chill up to 3 days; cream only grows richer.
• Bar slices hold shape best when cold.
• Avoid freezer storage—cream separates.

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Let’s Share Autumn’s Flavor

With chai-spiced pumpkin and cool, creamy layers, this tiramisu unfolds slowly—like a warm dialogue between spice and chill.

Try it in cups, bars, or a shared bowl. Share with someone who savors thoughtful desserts; let the rhythm of your kitchen carry these flavors forward.