This pumpkin tiramisu is a creamy, no-bake twist on the Italian classic. With coffee-soaked ladyfingers, a spiced pumpkin sauce, and silky pumpkin mascarpone cream, it's the ultimate fall dessert. Perfect for Thanksgiving or anytime you want cozy flavors beyond pumpkin pie.
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After falling in love with our raspberry tiramisu (egg-free), we couldn't resist making a pumpkin version for fall! If you've been hunting for the recipe for pumpkin tiramisu, this version balances spice, coffee, and cream perfectly.
It turned out creamy and light, with coffee-soaked ladyfingers, silky mascarpone cream, and a spiced pumpkin sauce layer we added to boost the flavor even more. That extra layer makes every bite taste like pure fall.
Marco, who's proudly one-quarter Italian, gave it his full approval, and he even asked for it as his birthday cake! That's when I knew this pumpkin tiramisu had earned a permanent spot in our seasonal dessert lineup.
Jump to:
What is pumpkin tiramisu?
Pumpkin tiramisu is a fall-inspired twist on the classic Italian dessert. Instead of the traditional egg-based mascarpone filling, it layers coffee-soaked ladyfingers with a lightly spiced pumpkin mascarpone cream and a glossy pumpkin sauce. The result is a cozy, no-bake dessert that combines the richness of tiramisu with the warm flavors of pumpkin pie!
Why you'll love this pumpkin tiramisu
Pumpkin tiramisu takes everything you love about classic tiramisu and adds cozy fall flavor. It's rich yet light, easy to make ahead, and guaranteed to impress at your holiday table!
- No waste: This recipe uses the whole can of pumpkin purée, so you won't be left with awkward leftovers.
- Balanced layers: Coffee-soaked ladyfingers give a light base, while the mascarpone cream keeps everything silky and rich.
- Boosted pumpkin flavor: The spiced pumpkin sauce layer adds depth and warmth, so the pumpkin doesn't get lost in the cream.
- No-bake convenience: Assemble it ahead, let the fridge do the work, and enjoy stress-free entertaining.
- Make-ahead friendly: It actually gets better as it rests, just like my mini pumpkin cheesecakes (no water bath), both are perfect for prepping the day before Thanksgiving or any fall gathering.
This easy pumpkin tiramisu recipe is proof that cozy fall flavors and Italian classics can come together in one dreamy, no-bake dessert!
Ingredients list
This easy pumpkin tiramisu recipe uses simple pantry and fridge staples, each playing an important role in flavor and texture.
Key ingredients notes:
- Pumpkin purée: We use a whole can of Libby's for no food waste, and its smooth, reliable texture. Make sure it's pure pumpkin purée, not pumpkin pie filling.
- Mascarpone cheese: The Italian classic that gives tiramisu its signature silky texture. Use full-fat for the best results.
- Heavy cream: Whipped and folded in to keep the filling light and airy.
- Pumpkin pie spice blend: Adds that cozy fall aroma and flavor. You can even make your own with our homemade pumpkin pie spice mix.
- Ladyfinger cookies: Use Italian Savoiardi (firm, dry style) for the best texture. Softer American ladyfingers can turn mushy. They can be found in the international aisle or online.
- Coffee or espresso: A quick dip adds depth and the classic tiramisu base note.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
- Mascarpone swap: If you can't find mascarpone, full-fat cream cheese works in a pinch. The flavor is tangier and less authentic, but it still gives a rich, creamy texture.
- Dairy-free: Use coconut cream and a dairy-free mascarpone or cream cheese alternative. The texture will be slightly different but still creamy.
- Ladyfingers: If you can't find Savoiardi, use sponge cake cut into strips (just brush lightly with coffee, don't soak) or try gingersnaps for extra spice.
- Flavor twists: Add a layer of crushed amaretti cookies for crunch, or fold a spoonful of maple syrup into the cream for more depth.
Watch the video recipe
Step-by-step instructions
Here's a quick look at how this spiced pumpkin tiramisu recipe comes together. Follow the photos for layering and texture cues. The full details are in the recipe card below.
Make spiced pumpkin sauce
Cook pumpkin purée with sugar, spice, water, and cornstarch slurry until glossy and pourable, then cool completely.
Make the spiced coffee soak
Mix coffee, sugar, and pumpkin spice, and cool if warm. Cooling is important; if the soak is warm, it will make the ladyfingers too soft.
Make the mascarponse base
With a spatula, gently mix mascarpone, pumpkin purée, vanilla, pumpkin spice, powdered sugar, and a pinch of salt until smooth; do not overmix.
Whip the cream
Use very cold heavy cream and a chilled bowl, then whip to medium-stiff peaks. This ensures the cream holds shape and blends smoothly into the mascarpone mixture without deflating.
Combine
Gently fold the whipped cream into the mascarpone base in three stages.
Assemble
- Dip ladyfingers in the spiced coffee soak and place them in a single layer.
- Spread half of the spiced pumpkin sauce.
- Spoon over half of the mascarpone base and smooth it out.
- Repeat the layering. Chill for at least 8 hours, preferably overnight.
Topping
Whisk heavy cream with powdered sugar and vanilla to med-stiff peaks. Pipe in dollops, then dust evenly with cocoa-pumpkin spice mix before serving.
Pro tips for the best pumpkin tiramisu
Pumpkin tiramisu is simple to put together, but these quick tips will help you get those clean layers, rich flavor, and a bakery-worthy finish every time.
- Use cold cream and mascarpone: They whip up better and hold shape.
- Dip, don't soak, the ladyfingers: A quick in-and-out of 6 seconds is enough. Oversoaking makes the layers mushy.
- Let it chill overnight: The flavors deepen and the texture sets beautifully.
- Pipe the whipped topping right before serving: Keeps the swirls neat and prevents smudging.
- Dust lightly: For a true pumpkin spice tiramisu finish, dust lightly with cocoa and pumpkin spice just before serving. A fine sieve gives an even layer without clumps.
If you're craving tiramisu but don't need a full pan, try our 10-minute tiramisu for two, a quick, no-bake version perfect for date nights or small gatherings!
Serve and storage guide
Serve
- This tiramisu is easiest to slice after at least 6 hours of chilling, though overnight is ideal.
- Wipe the knife dry after each slice for the neatest cuts.
- Serve cold with a light dusting of cocoa and pumpkin spice just before bringing it to the table.
Store
- Keep covered in the fridge for up to 4-5 days.
- The flavors deepen as it rests, but the ladyfingers will gradually soften.
Freezer
- This pumpkin tiramisu can be frozen, but results vary.
- Within 1 month: Cream stays smooth and layers hold up well.
- Up to 2-3 months: Slight texture changes appear. The mascarpone cream may loosen, and the ladyfingers can become wetter due to the pumpkin.
- Thaw overnight in the fridge. Expect the cream to be softer than fresh, but still delicious.
Serving ideas & pairings
Pumpkin tiramisu is rich and creamy, so it pairs best with light, contrasting flavors. Here are a few easy ways to serve it:
- With coffee or espresso: A shot of espresso or a cappuccino balances the sweetness.
- With spiced drinks: Try chai tea or mulled cider for a cozy fall touch.
- In individual glasses: Layer the tiramisu in cups or jars for single servings, perfect for parties.
- Alongside other desserts: Pair it with lighter treats like fruit salad or meringues for a balanced dessert table.
Frequently asked questions
Yes! It's actually better when made a day in advance. This gives the flavors time to meld and the layers to set for cleaner slices.
Yes, but results vary. It freezes best within 1 month, keeping a smooth cream and stable layers. By 2-3 months, the mascarpone cream may loosen, and the ladyfingers soften from the pumpkin. Thaw overnight in the fridge before serving.
Yes. Swap the coffee soak for hot cocoa, chai tea, or even warm milk with pumpkin spice. This makes it kid-friendly and caffeine-free while still keeping the cozy flavors.
For us, this pumpkin tiramisu has become the dessert we look forward to most in fall. It's creamy, spiced, and just a little different from the usual pies on the table.
We love that this dish can be made ahead of time, which means less stress and more opportunity to enjoy the occasion. It's the perfect dessert for Thanksgiving or any cozy gathering. Rich and comforting, it's ideal for festive moments that you look forward to all year.
And if you're planning a full menu, be sure to explore our collection of Thanksgiving recipes for more festive ideas to round out your table.
Did you try this pumpkin tiramisu?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below - tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don't forget to tag us - we'd love to see them!
Thank you! -Bea and Marco
📖 Recipe
Pumpkin Tiramisu (Egg-Free)
Video
Ingredients
Spiced pumpkin sauce
- ¾ cup (175 g) canned pumpkin purée (not pumpkin pie filling) balance will be used in the pumpkin mascarpone cream
- ¼ cup (60 ml) water
- ¼ cup (50 g) packed brown sugar
- ½ teaspoon pumpkin pie spice
- ½ tablespoon cornstarch
- 2 tablespoon water
- ½ teaspoon vanilla extract
Spiced coffee soak
- 1 cup (250 ml) strong brewed coffee
- 3 tablespoon (40 g) granulated sugar
- 1 teaspoon pumpkin pie spice
Pumpkin mascarpone cream
- 1 lb (450 g) mascarpone (full-fat) cold
- 1 cup (250 g) canned pumpkin purée (not pumpkin pie filling)
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice or make our homemade blend
- pinch fine salt
- 2 cup (500 ml) heavy cream cold
- 32 ladyfingers (savoiardi)
Topping
- 2 cup (500 ml) heavy cream cold
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ½ teaspoon pumpkin pie spice or make our homemade blend
Instructions
Spiced pumpkin sauce
- In a small saucepan, combine pumpkin purée, water, brown sugar, and spice. Cook gently over medium heat, stirring, until sugar dissolves.¾ cup canned pumpkin purée (not pumpkin pie filling), ¼ cup water, ¼ cup packed brown sugar, ½ teaspoon pumpkin pie spice
- Stir in slurry (cornstarch mixed with water) and cook for 1-2 minutes until glossy and slightly thickened (pourable, not paste-like). Remove from heat, stir in vanilla, and let cool fully.½ tablespoon cornstarch, 2 tablespoon water, ½ teaspoon vanilla extract
Spiced coffee soak
- In a shallow dish, mix coffee (or water), sugar, and pumpkin pie spice until sugar dissolves. If using warm coffee, cool it before dipping.1 cup strong brewed coffee, 3 tablespoon granulated sugar, 1 teaspoon pumpkin pie spice
Pumpkin mascarpone cream
- In a large bowl, use a spatula to briefly mix mascarpone, powdered sugar, pumpkin purée, vanilla, spice, and salt until just combined and smooth. Don't overmix; mascarpone can split if overworked.1 lb mascarpone (full-fat), 1 cup canned pumpkin purée (not pumpkin pie filling), 1 cup powdered sugar, 1 teaspoon vanilla extract, 2 teaspoon pumpkin pie spice, pinch fine salt
- In a separate bowl, whip heavy cream until medium-stiff peaks form. Fold the whipped cream into the mascarpone mixture in 3 stages, using gentle strokes, until fluffy and uniform.2 cup heavy cream
Assemble
- Quickly dip ladyfingers in soak (about 6 seconds each, don't oversoak). Arrange in a single layer in a 9x9 in (23 cm) pan.32 ladyfingers (savoiardi)
- Spread half of the cooled pumpkin sauce over the ladyfingers. Spread half of the pumpkin mascarpone cream evenly over the sauce.
- Repeat the layers one more time: soaked ladyfingers, pumpkin sauce, then cream. Smooth the top with an offset spatula.
Chill and decorate
- Cover and refrigerate for at least 8 hours, or overnight.
- Whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Pipe walnut-sized dollops in a grid pattern, 6 across and 6 down, for about 36 even dollops.2 cup heavy cream, ½ cup powdered sugar, 1 teaspoon vanilla extract
- Just before serving, dust the top with 1 tablespoon cocoa powder mixed with ½ teaspoon pumpkin pie spice. Slice cleanly with a sharp knife, wiping between cuts.1 tablespoon cocoa powder, ½ teaspoon pumpkin pie spice
Notes
- Mascarpone: Use full-fat mascarpone for the best texture. Low-fat versions don't set as well.
- Pumpkin purée: This recipe uses a whole 15-oz (425 g) can, so nothing goes to waste.
- Ladyfingers: Use firm Italian Savoiardi, not soft American ones, to avoid mushy layers.
- Whipping & folding: Don't overmix the mascarpone mixture or the cream once folded in, or the filling can turn runny.
- Topping: Pipe about 36 walnut-sized dollops in a 6 × 6 grid. When cut into 16 slices, each serving will have 2-3 dollops on top. You can serve without the topping for a lighter look, but the whipped cream finish makes it festive!
- Make-ahead: Best made a day in advance. Chill overnight for clean slices and deeper flavor.
- Storage: Keeps covered in the fridge up to 3 days. Can be frozen up to 1 month with only slight texture changes after thawing.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Bea & Marco says
Not gonna lie, we’re obsessed with how this pumpkin tiramisu turned out! It feels cozy, creamy, and it's just like pumpkin pie that grew up in Italy! What about you? Would you try this for Thanksgiving, or are you team classic pie all the way?