Pumpkin Chai Spice Tiramisu Recipe
This pumpkin chai tiramisu is the perfect no-bake Thanksgiving dessert! Layers of chai-soaked ladyfingers and fluffy pumpkin mascarpone cream create a rich, creamy dessert filled with cozy fall spices. It's a delicious alternative to traditional pumpkin pie and can be made ahead of time for easy holiday entertaining.
Servings: 9
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
Use pure pumpkin puree: Make sure to use 100% pumpkin puree rather than pumpkin pie filling, which already contains added sugars and spices.
Don't oversoak the ladyfingers: Quickly dip each ladyfinger into the cooled chai mixture. Soaking them too long can make the tiramisu soggy and difficult to slice.
Use cold heavy whipping cream: Cold cream whips more easily and creates a light, fluffy texture. Make sure the mascarpone is cool but soft enough to mix smoothly.
Make it ahead: This pumpkin tiramisu is an ideal make-ahead Thanksgiving dessert. Prepare it the night before and refrigerate overnight to allow the flavors to develop and the layers to set.
Storage: Store covered in the refrigerator for up to 3–4 days. For the best presentation, dust with cocoa powder immediately before serving.
Nutrition
Calories: 334kcal | Carbohydrates: 17g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 59mg | Potassium: 151mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2414IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 0.4mg
