Can you make pumpkin tiramisu ahead of time, and how long should it chill?

Yes, this no-bake pumpkin tiramisu is made to be prepared ahead. Build it a full day before serving, cover it, and refrigerate it for at least 4 hours, ideally overnight. The long chill lets the ladyfingers soften, the pumpkin mascarpone cream set, and the layers slice cleanly.

Should I use pumpkin puree or pumpkin pie filling for pumpkin tiramisu?

Use one 15 oz can of pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, so it would add extra sugar and spice to a cream that already contains brown sugar, granulated sugar, and pumpkin pie spice. Check the label to confirm the only ingredient is pumpkin.

How do you keep the ladyfingers from getting soggy in pumpkin tiramisu?

Use firm, dry Savoiardi ladyfingers and dip each one for only 1 to 2 seconds per side in cooled coffee. A longer dip lets liquid reach the center and can turn the layers soft and mushy after chilling. Let the coffee cool to room temperature first, because hot coffee softens the cookies too quickly.

Can you freeze pumpkin tiramisu, and how long do leftovers keep?

Yes, this egg-free pumpkin tiramisu can be frozen for up to a month, then thawed overnight in the refrigerator before serving. Leftovers keep for 2 to 3 days covered in the refrigerator, although the ladyfingers soften a little more each day. Dust the top with cocoa powder and cinnamon just before serving so the finish stays crisp.

No-Bake Pumpkin Tiramisu: Creamy Fall Dessert

Ingredients

Scale

For the Pumpkin Mascarpone Cream
8 oz mascarpone cheese, room temperature
1 15 oz can pumpkin puree, not pumpkin pie filling
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
2 cups heavy cream, chilled

For the Soak and Assembly
2 cups brewed coffee or espresso, cooled (or apple cider for non-coffee)
2 tablespoons rum or coffee liqueur
2 7 oz packages ladyfinger cookies, Savoiardi
cocoa powder and ground cinnamon, for dusting

Cook Mode Prevent your screen from going dark

Instructions

Make the Cream
1-Beat the mascarpone, pumpkin puree, brown sugar,: Beat the mascarpone, pumpkin puree, brown sugar, granulated sugar, salt, pumpkin pie spice, and vanilla until smooth and creamy.
2-In a separate cold bowl, whip the: In a separate cold bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the pumpkin mixture until light and billowy.

Soak and Layer
3-Stir the optional rum into the cooled: Stir the optional rum into the cooled coffee. Dip each ladyfinger for just 1 to 2 seconds per side, then arrange in a single layer in a glass dish.
4-Spread half the pumpkin cream over the: Spread half the pumpkin cream over the ladyfingers. Add a second layer of soaked ladyfingers, then the remaining cream, and smooth the top.
5-Cover and refrigerate at least 4 hours,: Cover and refrigerate at least 4 hours, ideally overnight. Dust with cocoa powder and cinnamon just before serving.

Author: Camille Hayes
Prep Time: 25 min
Method: Beat and fold