Pumpkin Pie Tiramisu – A Spiced Seasonal Delight in Every Layer

When autumn leaves crunch underfoot and the kitchen air hums with warm spices, this pumpkin pie tiramisu arrives like a whispered invitation to slow down and savor.

Imagine ladyfingers dipped in spiced coffee, layered with a pumpkin-mascarpone cream rich with cinnamon, nutmeg, and clove.

The interplay of creamy, airy layers with the earthy pumpkin and spice is what makes this dessert a seasonal treasure.

You need to balance the richness of mascarpone with the velvety pumpkin puree, infusing every bite with cozy warmth.

Here, pumpkin puree, softened mascarpone, and whipped cream are blended with pumpkin pie spice and a hint of vanilla.

The classic Italian ladyfingers soak briefly in espresso enriched with cinnamon and nutmeg, building layers that melt into one another when chilled.

This is a dessert to prepare with patience — allowing each layer to settle gently and flavors to marry fully.

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Ingredient Table (for 2, 4, and 6–8 Servings)

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Cooking Tools Needed

• Mixing bowls (for cream and mascarpone blend)
• Electric mixer or hand whisk (for whipping cream)
• Spatula (folding cream gently)
• Wide shallow bowl (for dipping ladyfingers)
• Trifle dish or individual glass jars (for layering)
• Fine sieve (for dusting cinnamon)

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How to Make Pumpkin Pie Tiramisu

The art here lies in building layers gently and patiently. Each step nurtures texture and harmony of flavors.

Step 1: Chill Mixing Equipment

Place your mixing bowl and whisk attachments in the fridge for about 10 minutes. Cold tools help whip cream into stable peaks.

Step 2: Whip Heavy Cream

Pour heavy cream and half the sugar into the chilled bowl. Whisk until soft peaks form, then add vanilla extract.

Continue until firm peaks hold shape.

Step 3: Prepare Pumpkin-Mascarpone Mixture

In a separate bowl, stir mascarpone until smooth and creamy. Mix in pumpkin purée, remaining sugar, and pumpkin pie spice. Blend gently.

Step 4: Fold Whipped Cream into Pumpkin Mix

Carefully fold whipped cream into pumpkin-mascarpone blend, preserving the airy texture.

Step 5: Soak Ladyfingers

Brew espresso or strong coffee and cool it to room temperature. Quickly dip ladyfingers (1 second each side) to avoid sogginess.

Step 6: First Layer of Ladyfingers

Arrange dipped ladyfingers neatly in the bottom of your trifle dish or glasses.

Step 7: Spread Cream Layer

Spoon half of the pumpkin cream mixture over ladyfingers and smooth with a spatula.

Step 8: Repeat Layers

Add another soaked layer of ladyfingers and top with the remaining cream mixture.

Step 9: Chill and Set

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. This resting allows flavors to meld and texture to set.

Step 10: Dust and Serve

Before serving, sift cinnamon powder evenly on top for a warming finish.

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Serving Options

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How to Convert Pumpkin Pie Tiramisu into Bars

Turning this luscious tiramisu into bars means adding structure and a firmer base while preserving creamy layers.

1. Choose a pan: Use an 8×8-inch square pan lined with parchment paper, leaving overhang for easy removal.
2. Make a firm crust:
   Mix 1½ cups finely crushed gluten-free graham crackers or spiced cookies with 3 tablespoons melted coconut oil. Press firmly into the pan’s base. Chill for 20 minutes until set.
3. Prepare the cream layer:
   Add 1½ teaspoons powdered gelatin (or agar powder for vegan) to 2 tablespoons cold water. Let it bloom for 5 minutes, then gently warm until dissolved. Cool slightly.
4. Mix gelatin into pumpkin mascarpone cream:
   Prepare pumpkin-mascarpone cream as usual, then stir in dissolved gelatin quickly but carefully.
5. Layer bars:
   Spread crust evenly. Dip ladyfingers briefly in coffee and arrange over crust. Spread half the pumpkin cream. Add another coffee-dipped layer and the remaining cream.
6. Dust with cinnamon:
   Lightly sprinkle cinnamon powder on top for aroma and color.
7. Chill overnight:
   Cover and refrigerate for at least 6 hours or overnight for the bars to firm up fully.
8. Cutting:
   Use a sharp, warm knife (dip in hot water and dry) to slice into neat squares. Wipe the knife between cuts for clean edges.
9. Serving and storage:
   Serve chilled. Bars keep well refrigerated for up to 3 days. Wrap leftovers individually to preserve moisture.

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Variations to Try

here are some variations.

1. Spiced Pecan Pumpkin Pie Tiramisu

Fold ½ cup toasted pecans into the cream layers for added texture and nutty depth.

2. Maple Pumpkin Pie Tiramisu

Swap granulated sugar for pure maple syrup. Drizzle a little on ladyfingers before layering.

3. Ginger-Chai Infused Tiramisu

Add ½ teaspoon freshly grated ginger to pumpkin cream and use chai-spiced coffee soak.

4. Vegan Pumpkin Pie Tiramisu

Use coconut cream whipped until stiff and vegan cream cheese instead of mascarpone.

Replace ladyfingers with vegan sponge cake, and agar powder instead of gelatin.

5. Citrus Pumpkin Pie Tiramisu

Add 1 teaspoon finely grated orange zest to the cream for a bright contrast to spices.

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Common Mistakes, Solutions & Prevention

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Storing Tips

• Refrigerate covered for up to 3 days.
• Bars hold texture better when chilled thoroughly.
• Avoid freezing to prevent cream separation.
• Best enjoyed cold to maintain layers and spice balance.

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Let’s Savor Pumpkin’s Warm Embrace!

This pumpkin pie tiramisu celebrates autumn’s gifts—spices, pumpkin, and creamy textures combined in layers that soothe and delight.

Prepare it slowly, allow each flavor to settle, and share it with those who appreciate thoughtful desserts.

Let this recipe guide your kitchen rhythm this season.