Pumpkin Tiramisu
Prep time
Cook time
Total time
An autumn take on a classic, this pumpkin tiramisu will be a welcome addition to your holiday feast. Enjoy! Recipe source: Taste of Home Dec 2014
Serves: 12-16 servings
  • 1 cup water
  • 1 cup brewed coffee (strong is good)
  • ⅔ cup sugar
  • ⅔ cup hazelnut liqueur
Pumpkin mixture:
  • 16 ounces mascarpone cheese
  • ¾ cup canned pumpkin
  • 5 Tablespoons sugar, divided
  • 1 and ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 and ¼ cups heavy whipping cream
  • 54 crisp ladyfinger cookies
  • 1 Tablespoon sugar
  • ½ teaspoon ground cinnamon
  1. In a small saucepan, combine water, coffee, sugar and hazelnut liqueur; cook and stir over medium-low heat until sugar dissolves completely. Transfer to a shallow bowl, cool completely.
  2. In a large bowl, mix mascarpone cheese, pumpkin, 3 Tablespoons sugar and spices until just blended.
  3. In a small bowl, beat whipping cream until it begins to thicken. Add remaining sugar and beat until soft peaks form.
  4. Fold whipped cream into mascarpone mixture. Do not over mix.
  5. Quickly dip 18 lady fingers into coffee mixture, allowing excess to drip off.
  6. Arrange in a single layer in and 9x13 dish.
  7. Spread with 1 and ⅔ cups of cheese mixture.
  8. Repeat layers twice.
  9. Mix sugar and cinnamon and sprinkle over top.
  10. Refrigerate, covered, at least 8 hours or overnight.
Recipe by Lemon Sugar at http://lemon-sugar.com/2014/11/pumpkin-tiramisu.html/