Taste of Fall: Pumpkin Tiramisu

photo by slack12, via WANACommons/flickr

After slogging through the dog days of summer, we’re now being rewarded with crisp days and chill nights.  Soon the frost will be on the pumpkins, and those pesky mosquitoes will be gone.

What better way to celebrate than with a “taste” of the fall season?  This time of year, we crave the flavors of cinnamon, nutmeg, ginger, clove, and pumpkin – how about combining some of these flavors with a dessert that’s already a favorite – Tiramisu.

Tiramisu is like the rock star of the dessert world.  Even the name sounds exotic.  And, oh, the taste:  layers of sweet creaminess, sandwiched between liquor-and-espresso-soaked ladyfingers.  For coffee-lovers, it’s like having your coffee and dessert, all at once.

But some folks don’t like the taste of coffee. (Don’t gasp in horror, they walk among us, LOL).  This recipe is a nice alternative.

Pumpkin Tiramisu

recipe by Tori Ritchie, cookbook author and food writer

photo by Michael Rosenstein, via flickr

*needs to be chilled overnight, so make a day ahead


1 and 1/2 cups chilled whipping cream

3/4 cup sugar

8 oz marscapone cheese (Italian cream cheese)

15oz can 100% pure pumpkin

3/4 tsp pumpkin pie spice (combination of cinnamon, clove, and nutmeg)

2 x 3oz pkgs of halved ladyfingers

4 tbsp rum, divided

2 oz. crushed amaretti cookies


For the filling:  beat whipping cream and sugar until peaks form.  Add marscapone cheese, pumpkin, pumpkin pie spice; beat just until filling is smooth.

Line bottom of a 9″ diameter springform pan (with 2 and 3/4″ high sides) with one package of halved ladyfingers, overlapping and crowding to fit.  Sprinkle with 2 tbsps of rum.  Spread half of filling over ladyfingers.  Repeat with the other package of ladyfingers, the rest of the rum, and the remaining filling.

Smooth the top, wrap tightly in plastic, then in foil.  Chill overnight.

To unmold, run a knife around the inside edge of pan, release the springform pan sides.  Sprinkle top with crushed amaretti cookies, and serve.

Makes 8 servings.

Thanks to my writer/WANA pal, Gene Lempp, for the “sweet” inspiration for today’s post.

Are you a tiramisu lover?  Have a favorite fall dessert?  I’d love to hear from you.

Until next time,


3 people like this post.

31 thoughts on “Taste of Fall: Pumpkin Tiramisu”

  1. Ginger CalemGinger Calem

    Now that would be worth an indulgent treat. I do love tiramisu, and I love pumpkin, cloves and spice. And let’s face it, any dessert where you can ‘sip’ one of the ingredients while you create is an A+ endeavor in my book!

  2. BritBrit

    I love everything about this post! And I will definitely try making your Pumpkin Tiramisu.

  3. August McLaughlinAugust McLaughlin

    Yum! What a creative batch of decadence. (Plus, pumpkin is so healthy…it’s practically equal parts dessert and salad. LOL) This is a keeper for sure, Kathy. Thanks!

  4. PatriciaPatricia

    No see, I would try that because I don’t like coffee! (Gasp) I hate the way it tastes and smells. It smells like skunk to me. But I am a fan of pumpkin.

    Thanks for the recipe idea.

    I’m not sure where you’re at where there are crisp nights and chilly days, but I want me some. Here where I’m at in Northern California it’s supposed to be over 100 this weekend! Yuck!! Yuck, yuck, yuck.

    Patricia Rickrode
    w/a Jansen Schmidt

  5. Gene LemppGene Lempp

    Coffee and dessert – all at once – what a beautiful concept (if only we could wedge bacon in there with it…but that might be beyond decadent). I’ll be trying this one out for sure. Thanks for such a brilliant new (at least to me) recipe, Kathy! I’ll definitely have to think of more ways to inspire your food posts 🙂

  6. Marcy KennedyMarcy Kennedy

    You don’t know how happy this makes me. I love tiramisu, but my husband hates coffee. He loves pumpkin desserts however. I make him pumpkin cheesecake, pumpkin cupcakes, pumpkin pie. I think this recipe might be another one we end up adding to the regular rotation.

  7. Renee A. Schuls-JacobsonRenee A. Schuls-Jacobson

    It is that time of the year. Apples. Donuts. Pumpkin tiramisu: a trifecta of yumminess. I could do without the crisp nights. I still haven’t found my new sleeping bag coat. Those stores better get on it. I step into my coat as soon as the temps hit 50. 😉

    I’m xeroxing this one for the recipe box, Kath! Yummy!

  8. Yves FeyYves Fey

    This looks like an interesting (delicious) fall dessert. I love Tiramisu and almost always choose it if it’s on the menu. I’ve been searching for the perfect pecan topped pumpking pie. I had a recipe I loved but lost it. Our local bakery, La Farine, does a killer pumpkin cheesecake, too.

  9. Karen McFarlandKaren McFarland

    Love, love, love pumpkin Kathy! And coffee too. Just in time for fall, although like Patricia, California is enduring an Indian summer. I just don’t suffer through 100 degrees like she does because I live along the SoCal coastline. But when the temp breaks and fall begins, get the pumpkin out. Oh yeah, you bet I’ll try this recipe. Thanks Kathy! 🙂

    P.S. I hope you enjoyed your weekend!

  10. Sonia G MedeirosSonia G Medeiros

    Oh my! That sounds so delicious! I love pumpkin and I love tiramisu but I’ve never tried them together. Must test this recipe out. Might have it at Thanksgiving instead of pumpkin pie…okay, along side the pumpkin pie. LOL

  11. Debra EveDebra Eve

    Oh, just YUM! Like the other Californians, I’ve not seen autumn yet, but I keep hoping. This might be just the thing to console me until then 🙂

  12. Tiffany A WhiteTiffany A White

    YUM! I am really going to have to try this… 🙂

  13. Kitt CrescendoKitt Crescendo

    OMG! This sounds amazing! My hubby is one of those people who doesn’t like coffee, so even though he’s Italian, he won’t eat Tiramisu. This is a wonderful alternative…and one he’ll probably eat. Now I just have to find a way to make it gluten free, too…so my step dad can eat it. 🙂

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