Pumpkin Pie Tiramisu Recipe Easy Dessert

A Happy Kitchen Accident

I once mixed up my dessert plans. I had pumpkin filling and tiramisu ingredients out. I decided to combine them. I still laugh at that.

The result was this pumpkin pie tiramisu. It’s the best of both worlds. You get cozy pumpkin spice. You also get that lovely coffee lift. Doesn’t that sound nice?

Why This Combo Works

This dessert matters because it’s a hug in a dish. The pumpkin feels like autumn. The coffee gives it a little wake-up. They balance each other perfectly.

It also matters because it’s no-bake. That’s a gift on a busy day. You just mix, layer, and wait. The waiting is the hardest part!

Let’s Make the Cream

First, mix your pumpkin and spices. Use plain pumpkin purée, not pie filling. Pie filling is too sweet on its own. Your mixture will smell like a pie shop.

Now, blend in the mascarpone cheese. Make sure it’s soft. This makes everything smooth. Whip the cream in another bowl until it’s fluffy.

Fold the whipped cream in gently. You want it light and airy. This cream is the dreamy part of our dessert. What’s your favorite no-bake treat? I’d love to know.

The Secret to the Layers

Here’s the fun part. Dip your ladyfingers in cool coffee. Do it fast! A quick dip is all you need. If they soak too long, they get soggy.

*Fun fact*: The word ‘tiramisu’ means ‘pick me up’ in Italian. It’s named for the coffee energy! Now, layer the dipped cookies and cream. Do this twice. End with cream on top.

The Magic of Waiting

You must let it sit in the cold. Four hours is good. Overnight is magic. This wait lets the flavors become friends.

The coffee softens the cookies just right. The cream sets up beautifully. It’s worth the patience, I promise. Do you prefer desserts right away, or are you good at waiting?

Time to Serve Your Creation

Right before serving, dust the top. Use cocoa powder or cinnamon. I like cinnamon for extra warmth. Add a little whipped cream if you like.

Every spoonful has soft layers and big flavor. It’s fancy but easy. It always makes people smile. What would you name this dessert if you invented it?

Ingredients:

Ingredient	Amount	Notes
Pumpkin purée	1 cup	Not pie filling
Brown sugar	½ cup
Pumpkin pie spice	1 teaspoon
Cinnamon	½ teaspoon
Vanilla extract	1 teaspoon
Mascarpone cheese	8 oz	Softened
Heavy whipping cream	1 ½ cups
Ladyfingers (savoiardi)	1 (7 oz) package
Strong brewed coffee or espresso	1 cup	Cooled
Coffee liqueur	2 tablespoons	Optional
Cocoa powder or cinnamon		For dusting
Whipped cream		For topping

My Pumpkin Pie Tiramisu: A Hug in a Dish

Hello, my dear! Come sit. Let’s make something special. I love pumpkin pie. I also love tiramisu. One day, I decided to marry them. Doesn’t that sound cozy? This dessert is like a soft, spiced hug. It’s perfect for sharing stories over. The best part? No baking is needed. Just lots of mixing and layering. I still laugh at that first messy try. But it tasted like heaven. Let’s make our own.

Step 1: First, let’s make the pumpkin heart. Grab a big bowl. Whisk the pumpkin purée with brown sugar. Add the pumpkin pie spice and cinnamon. A teaspoon of vanilla goes in last. Mix until it’s all smooth and smells like autumn. (Hard-learned tip: Use pure pumpkin, not pie filling. Pie filling is already sweetened and spiced. It would make our dessert too sweet!).

Step 2: Now, let’s make it creamy. Add your softened mascarpone cheese to the pumpkin mix. Blend it well. You want no white streaks. It will turn a lovely pale orange. I think of pumpkin patches when I see this color. It always makes me smile.

Step 3: Time for clouds! In another bowl, whip the heavy cream. Whip it until it forms stiff peaks. This means it stands up when you lift the whisk. Now, fold this gently into your pumpkin mixture. Folding keeps it light and airy. What does “fold” mean? Share below!

Step 4: Let’s prepare our coffee dip. Pour cooled, strong coffee into a shallow dish. You can add a splash of coffee liqueur if you like. My grandson just uses the coffee. It works perfectly. The smell of coffee always reminds me of morning chats.

Step 5: Now, the fun assembly! Quickly dip each ladyfinger into the coffee. Do not soak it. Just a quick in-and-out. Lay them in your dish. Spread half the pumpkin cream on top. Repeat with another layer of dipped cookies and cream. Isn’t layering fun?

Step 6: Patience is key, my dear. Cover the dish tightly. Let it chill in the fridge for at least 4 hours. Overnight is even better. This waiting lets the flavors become friends. They mingle and get delicious.

Step 7: Time to serve! Dust the top with cocoa powder or cinnamon. Add a dollop of whipped cream if you wish. Then, dig in with a big spoon. The layers are so pretty. I hope you love it.

Cook Time: 4–6 hours (chilling)
Total Time: 4 hours 20 minutes
Yield: 9 servings
Category: Dessert, No-Bake

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up for different occasions. Here are three simple ideas. They are all delightful.

Gingersnap Crunch: Swap the ladyfingers for soft gingerbread cookies. Dip them in apple cider instead of coffee. It’s like a fall festival in a dish.

Chocolate Chip Surprise: Mix a handful of mini chocolate chips into the pumpkin cream. The little chocolate bits are a happy surprise in every bite.

Maple Pecan Dream: Use maple syrup instead of some brown sugar. Sprinkle chopped, toasted pecans between the layers. It adds a wonderful crunch.

Which one would you try first? Comment below!

Serving It Up With Style

This dessert is a star on its own. But a little presentation magic is nice. Serve it in pretty glass cups for a party. Or just scoop it from the dish at the table. I like to add a tiny mint leaf on top. It looks so fresh. A sprinkle of extra pie spice is lovely too.

What to drink with it? For the grown-ups, a small glass of sweet sherry is perfect. It’s cozy. For everyone, a cold glass of spiced apple cider is my pick. The flavors dance together so well. Which would you choose tonight?

Keeping Your Tiramisu Tasty

This dessert is best kept in the fridge. Cover it well with plastic wrap. It will stay fresh for about three days. You can also freeze it for a month. Thaw it overnight in the refrigerator.

I once froze a whole tray for a surprise visit. It thawed perfectly. My grandson never knew it wasn’t fresh! This is why batch cooking matters. It lets you share sweet moments anytime.

Do not reheat this dessert. It is meant to be served cold. The creamy layers will melt if warmed. Just take it from the fridge and serve. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Hiccups

First, soggy ladyfingers. Dip them quickly, just a second per side. I remember when I soaked one too long. It fell apart in my fingers! A quick dip gives flavor without mush.

Second, a runny cream. Your heavy cream must be very cold. Whip it until it forms stiff peaks. This matters for a light, fluffy dessert. It makes the whole treat feel special.

Third, a bland pumpkin taste. Use pure pumpkin puree, not pie filling. Add the spices and taste the mix. Adjusting flavors builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free ladyfingers. Check the package label to be sure.

Q: How far ahead can I make it? A: Make it the night before. This helps all the flavors blend together beautifully.

Q: What if I don’t have mascarpone? A: Full-fat cream cheese is a good swap. Let it soften first for easy mixing.

Q: Can I make a bigger batch? A: You can easily double the recipe. Just use a bigger dish for the layers.

Q: Any optional tips? A: A dusting of cinnamon looks lovely. *Fun fact: cinnamon was once more valuable than gold!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making this autumn treat. It combines two classic desserts in one. Sharing food is sharing love. I would love to see your creation.

Please share a photo of your finished tiramisu. It makes my day to see your kitchen wins. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.