Pumpkin Tiramisu (Egg-Free)

5 from 1 vote

Pumpkin Tiramisu (Egg-Free)

Creamy and egg-free, this pumpkin tiramisu layers coffee-soaked ladyfingers, spiced pumpkin sauce for flavor boost, and mascarpone cream into a cozy no-bake fall dessert everyone will love.

Prep Time40

Cook Time6

Chill Time8

Servings: portions

Author: Bea & Marco

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

Get Recipe Ingredients

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.

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