Inspired by a pumpkin spice latte, this pumpkin tiramisu is ultra-creamy, layered with coffee-soaked ladyfingers, and full of warm pumpkin spice flavor. It’s a perfect no-bake dessert for fall and the holidays. The filling uses egg yolks for authentic tiramisu texture and flavor, but the eggs are cooked, making this version safe for older adults and pregnant people. It improves when made ahead and tastes best after chilling overnight.
This pumpkin tiramisu is ideal for Thanksgiving or any autumn gathering. The recipe is easy to follow and requires no baking.
🧡 Why you’ll LOVE this recipe
- Simple to make: No baking required and easy to prepare ahead of time.
- Safe: The egg yolks in the filling are cooked, so there are no raw eggs.
- Pumpkin forward: Pumpkin flavor is present in every layer.
- Creamy texture: Light, airy, and indulgent thanks to whipped cream and mascarpone.
📝 Key ingredients
Read the tips below to ensure success.
Full ingredient amounts and steps are in the recipe card.
- Pumpkin puree: Use canned pumpkin purée for consistent texture—thick, similar to Greek yogurt.
- Pumpkin spice: Use a pumpkin pie spice mix or concentrated pumpkin spice flavor to boost the autumn notes.
- Milk & cream: Whole milk and heavy whipping cream (35%+) create richness and help the filling whip to stiff peaks.
- Mascarpone cheese: Gives the filling its classic tiramisu taste; cream cheese is an acceptable swap but will be tangier. Avoid ricotta to prevent grainy texture.
- Ladyfingers: Amount depends on dish size. Vanilla cookies or sandwich cookies can also work for variation.
👩🍳 How to make pumpkin tiramisu
Filling — step by step
Step 1: Whisk egg yolks, one whole egg, and sugar in a heatproof bowl. Set the bowl over simmering water (bain-marie), making sure it doesn’t touch the water. Whisk constantly for about 10 minutes until thickened and hot to the touch. Remove and cool to room temperature.
Step 2: Whip the heavy cream to stiff peaks in a chilled bowl or stand mixer. Chill until ready to fold into the filling.
Step 3: Soften and smooth the mascarpone in a bowl. Gently whisk in the cooled cooked egg mixture until smooth — avoid overmixing to prevent the mascarpone from becoming runny.
Step 4: Stir in pumpkin puree and pumpkin spice flavor (or pumpkin pie spice). Fold the whipped cream into the mascarpone mixture gently until fully combined and light.
Assembly — step by step
Step 1: Combine strong coffee or espresso with sugar and a touch of pumpkin spice in a wide, shallow bowl. Stir until the sugar dissolves and the flavors meld.
Step 2: Quickly dip ladyfingers (one at a time) into the coffee mixture and place a single layer in your serving dish. Spread half the pumpkin-mascarpone filling over the ladyfingers. Repeat with another soaked layer of ladyfingers and the remaining filling. Smooth the top evenly.
Chill for at least 8 hours, preferably overnight, to allow the layers to meld and the filling to set.
Step 3: For a pretty finish, cut mini pumpkin shapes from parchment and place them on the chilled tiramisu. Dust generously with cocoa powder and a pinch of pumpkin spice, then carefully remove the parchment cutouts with a toothpick to reveal pumpkin-shaped designs.
Step 4: Slice or scoop to serve. Enjoy!
✔️ Expert tips
- Be gentle with mascarpone: Mix just enough to smooth it; overmixing causes it to loosen and can prevent proper setting.
- Whip cream properly: Whip to stiff peaks and fold gently to retain air; this creates a mousse-like, light texture.
- Chill thoroughly: Allow at least 8 hours in the fridge for the ladyfingers to soften and for the filling to set.
🥄 Make ahead and storage
This tiramisu is perfect to make ahead—overnight chilling improves texture and flavor. Keep refrigerated for up to four days. For longer storage, wrap tightly and freeze for up to two months; frozen slices have an ice-cream-like texture.
❔ Why pumpkin is a great fall tiramisu flavor
Pumpkin pairs wonderfully with warm spices and coffee. This pumpkin tiramisu captures the cozy, familiar taste of a pumpkin spice latte in a creamy, no-bake dessert. It’s a seasonal twist on the classic tiramisu that’s both comforting and festive.
📖 Recipe FAQs
Ladyfingers are traditional, but vanilla sandwich cookies, Milano-style cookies, or even Oreos (for a different spin) can be used.
You can use cream cheese if needed; it will be slightly tangier. Avoid ricotta to prevent a grainy texture.
Overmixing mascarpone or under-whipping the cream are common causes. Whip the cream to stiff peaks and fold gently; mix mascarpone only until smooth.
Yes—substitute strong brewed tea or milk for a coffee-free version. You can also add a splash of rum or Kahlúa to the coffee if you want an adult version.
🍂 More related recipes
Oreo Tiramisu-
Pumpkin Pie Bars
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Pumpkin Spice Chai Latte
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No Bake Pumpkin Cheesecake Bars
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📖 Recipe
Pumpkin Tiramisu
Inspired by a pumpkin spice latte, this pumpkin tiramisu is ultra-creamy, layered with coffee-soaked ladyfingers, and packed with pumpkin spice flavor. The cooked egg yolks give the filling a traditional tiramisu texture while keeping it safe. Best made ahead and chilled overnight.
Ingredients (serves 8)
- 2 large egg yolks, room temperature
- 1 large egg, room temperature
- 1/3 cup granulated sugar
- 3/4 cup heavy cream, cold
- 1/2 lb (227 g) mascarpone cheese, slightly softened
- 1 tablespoon pumpkin spice flavor or pumpkin pie spice
- 1/2 cup pumpkin puree
- 1 cup strong coffee or espresso, cooled
- 2 tablespoons granulated sugar
- 1/4 teaspoon pumpkin spice flavor or pumpkin pie spice
- 2 packs ladyfingers (amount depends on dish size)
- 2 tablespoons cocoa powder
- 1/4 teaspoon pumpkin spice for dusting
Instructions
- Whisk egg yolks, whole egg, and sugar in a heatproof bowl. Place over simmering water and whisk until thickened and hot to the touch, about 10 minutes. Cool to room temperature.
- Whip the heavy cream to stiff peaks and chill.
- Smooth the mascarpone in a bowl and gently whisk in the cooled egg mixture until combined. Add pumpkin puree and pumpkin spice, mixing gently.
- Fold the whipped cream into the mascarpone mixture until fully incorporated. Keep chilled until assembly.
- Stir together cooled espresso or strong coffee, sugar, and pumpkin spice in a wide shallow bowl.
- Dip ladyfingers briefly into the coffee and arrange a single layer in your serving dish. Spread half the filling over them. Repeat with another soaked layer of ladyfingers and the remaining filling. Smooth the top.
- Refrigerate for at least 8 hours or overnight to set.
- Before serving, place parchment cutouts on top, dust with cocoa powder and pumpkin spice, then remove the cutouts to reveal pumpkin-shaped designs. Slice or scoop to serve.
Notes
Make ahead & storage: This dessert must chill at least 8 hours. It keeps refrigerated up to 4 days or can be tightly wrapped and frozen for up to 2 months.
Tips: Don’t overmix mascarpone, whip cream to stiff peaks, and fold gently. Chill thoroughly for best texture.
Nutrition (per serving)
Calories: 290 • Carbs: 17 g • Protein: 5 g • Fat: 23 g