Pumpkin Tiramisu

This is a twist on tiramisu specifically for the holidays, by adding in the yumminess of pumpkin and leaving out the rich coffee for my daughter’s sake.  I love tiramisu and any excuse to pay the five bucks for a cup of mascarpone is a good excuse.  I do not like the raw eggs though in mine and I’ve tried baking them and heating them and nothing works as well as just leaving them out entirely.  I cut the mascarpone with ricotta for added stiffness to the cream and it works wonderfully in lieu of eggs.


1 3/4 cups heavy whipping cream

1 1/4 cups granulated sugar

1 cup mascarpone cheese

1/4 cup whole milk ricotta cheese

1/2 cup canned pumpkin (not pie filling)

6 ounce package soft lady fingers


  • In a large mixing bowl, whip whipping cream with electric mixers on medium speed until it begins to foam.
  • Add in sugar slowly while beating.
  • Add in ricotta and mascarpone cheeses.
  • Set aside.
  • Layer the base of a 9 x 5 baking dish with lady fingers, separating each at the seam.
  • Ladle half of the whipped cream mixture over the lady fingers.
  • Drop pumpkin by spoonfuls over the whipped cream mixture and stir gently to blend with whipped cream.
  • Add another layer of lady fingers, separating again at the seam.
  • Pour remaining whipped cream mixture over fingers and use a spatula to spread evenly over the entire dish.
  • Cover with cinnamon sprinkles, powder, chocolate curls, whatever decorative spices you would like.
  • Cover dish and allow to soak in for at least 8 hours before serving.
  • Serve cold.


4 Comments to “Pumpkin Tiramisu”

  1. I was going to comment on your awesome ham and cheese souffle, but then I saw this, and WOW. What a great twist on tiramisu. I’ve seen all kinds, including raspberry, but never pumpkin. I must try this for Thanksgiving in lieu of pumpkin pie! It looks amazing!

  2. This will be PERFECT for tomorrow instead of the same old pumpkin pie! Thanks

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