This pumpkin tiramisu is the kind of dessert that immediately makes a holiday table feel extra special. Layers of chai-soaked ladyfingers and fluffy pumpkin spiced mascarpone cream for a cozy fall twist on classic tiramisu.
It’s rich without feeling overly heavy, requires no baking, and can be made ahead of time—making it an ideal Thanksgiving dessert when oven space is limited. This easy pumpkin tiramisu is creamy, warmly spiced, and perfect for serving throughout the fall season. And if you love this recipe, make sure to check out my mango lassi tiramisu and masala chai tiramisu as well!
Why you’ll love this family favorite recipe!
- Easy to Make. This recipe comes together with simple ingredients and minimal effort.
- Packed with Flavor. A delicious combination of ingredients makes every bite irresistible.
- Perfect for Any Occasion. Make it for a weeknight dinner or serve it at your next gathering!
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Table of Contents
Key Ingredients For Pumpkin Tiramisu
- 100% Pure pumpkin purée: Adds earthy pumpkin flavor, warm color, and moisture to the mascarpone cream. Use plain pumpkin purée rather than pumpkin pie filling so the sweetness and spices stay balanced.
- Mascarpone and heavy cream: Mascarpone gives the filling its classic tiramisu richness, while whipped heavy cream keeps it light, fluffy, and easy to layer.
- Sweetened condensed milk: Sweetens the filling while adding a smooth, creamy texture without the need for eggs or a cooked custard.
- Pumpkin pie spice and cardamom: Pumpkin pie spice brings familiar fall warmth, while cardamom reinforces the chai flavor and gives the pumpkin tiramisu a more fragrant, distinctive finish.
- Black tea, cloves, and cardamom pods: These ingredients create the concentrated chai dip that replaces the traditional coffee. The spiced tea soaks into the ladyfingers and adds warmth to every layer.
Substitutions and Variations
- Use coffee instead of chai: For a more traditional pumpkin tiramisu, replace the chai dip with cooled espresso or strong brewed coffee.
- Adjust the chai spices: Add cinnamon, fresh ginger, black peppercorns, or a small piece of star anise for a stronger masala chai flavor.
- Make it extra pumpkin-forward: Increase the pumpkin purée slightly for a stronger pumpkin flavor, but avoid adding too much or the cream may become loose.
- Swap the sweetened condensed milk: You can sweeten the filling with powdered sugar instead, although the texture will be slightly less rich and creamy. Add it gradually to taste.
- Use cream cheese instead of mascarpone: Full-fat cream cheese can work in a pinch. Let it soften first and mix until smooth, but expect a tangier flavor and denser filling.
How to Make Pumpkin Tiramisu
- Make the chai dip. Add the water, tea bags, brown sugar, cardamom pods, and cloves to a saucepan. Boil for 10 minutes, then remove from the heat and let cool completely.
- Whip the heavy cream. Beat the heavy cream until soft peaks form. Be careful not to overwhip it.
- Make the pumpkin mascarpone filling. In a separate bowl, mix the mascarpone, pumpkin purée, sweetened condensed milk, pumpkin pie spice, and cardamom until smooth.
- Mix the cream together. Add the whipped cream to the pumpkin mascarpone mixture and blend with a hand mixer just until smooth, fluffy, and fully combined.
- Dip and layer the ladyfingers. Quickly dip each ladyfinger into the cooled chai, then arrange them in an even layer in your serving dish. Spread half of the pumpkin cream over the top. Repeat with another layer of chai-dipped ladyfingers.
- Finish and chill. Add the remaining pumpkin cream. Cover and refrigerate until set, then dust with cocoa powder before serving.
My Expert Tips
Let the chai cool completely: Warm chai can soften the ladyfingers too quickly and loosen the cream layer. Make it first so it has enough time to cool before assembling.
Dip the ladyfingers quickly: A brief dip is enough for them to absorb the chai flavor. Soaking them too long can make the pumpkin tiramisu soggy.
Mix the cream gently: Use the hand mixer only until the whipped cream and pumpkin mascarpone mixture are combined. Overmixing can make the filling dense or grainy.
Chill before serving: Refrigerate the tiramisu for at least 6 hours, but overnight is best. This gives the ladyfingers time to soften and helps the layers set cleanly.
Pumpkin Tiramisu FAQs
Yes. Pumpkin tiramisu is best made at least 6 hours in advance, although chilling it overnight gives the ladyfingers more time to soften and the layers to set.
Plain pumpkin purée works best. Pumpkin pie filling already contains sugar and spices, which can make the tiramisu overly sweet and affect the flavor of the cream.
Let the chai cool completely and dip each ladyfinger very quickly. The cookies will continue absorbing moisture as the tiramisu chills.
Store it covered in the refrigerator for up to 3 days. For the cleanest presentation, add the cocoa powder shortly before serving.
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Pumpkin Chai Spice Tiramisu Recipe
Ingredients
Pumpkin Mascarpone Cream
- 1 ½ cups heavy whipping cream, cold
- ⅓ cup pumpkin puree
- 8 ounces mascarpone cheese
- 7 ounces sweetened condensed milk
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cardamom
Chai Dip
- 2 ½ cups water
- 3 black tea bags
- 1 tablespoon brown sugar
- 3 green cardamom pods, lightly crushed
- 3 whole cloves
For Assembly
- 1 package ladyfingers, savoiardi
- Unsweetened cocoa powder, for dusting
Instructions
- Prepare the chai dip: Add the water, brown sugar, cardamom pods, and cloves to a saucepan. Bring to a boil, then reduce the heat slightly and simmer for 10 minutes. Add the black tea bags during the final 2–3 minutes. Remove from the heat, strain, and allow the chai to cool completely.
- Whip the heavy cream: Add the cold heavy whipping cream to a large bowl. Using a hand mixer or stand mixer, whip until medium-stiff peaks form. Set aside.
- Prepare the pumpkin cream: In a separate bowl, combine the mascarpone cheese, pumpkin puree, sweetened condensed milk, pumpkin pie spice, and ground cardamom. Mix until smooth and creamy, being careful not to overmix.
- Fold in the whipped cream: Gently fold the whipped cream into the pumpkin mascarpone mixture in two additions using a spatula. Continue folding until fully incorporated and light and fluffy.
- Assemble the first layer: Quickly dip each ladyfinger into the cooled chai, approximately 1 second per side. Arrange them in a single layer along the bottom of a baking dish. Spread half of the pumpkin mascarpone cream evenly over the top.
- Add the second layer: Repeat with another layer of chai-dipped ladyfingers, followed by the remaining pumpkin mascarpone cream. Smooth the top with an offset spatula.
- Chill the tiramisu: Cover and refrigerate for at least 6 hours, preferably overnight, until the layers have softened and the cream has set.
- Dust and serve: Just before serving, sift a generous layer of unsweetened cocoa powder over the top. Slice into squares and serve chilled.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
