Pumpkin Tiramisu

  • 25 mins prep
  • serves 6 people

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Thanksgiving is just around the corner and pumpkin is on my mind.  Besides the traditional pie, I wanted to venture out and try something different. With the help of three  recipes that resonated with me, here is what I came up with.

We all love tiramisu, what there is not love? Here is an easier version, no eggs and in just 20 minutes you have a no-bake great dessert for your family and friends.

Coffee: I only drink espresso by Lavazza prepared in my Bialetti Espresso Maker . My favorite.  Rich and full of body. Obviously,  I do not expect you to go out an buy one, therefore make your favorite coffee very strong for this recipe.  You can add to the coffee Amaretto di Saronno to give it a more Italian flair, or rum for a Caribbean twist. That I leave it up to you.

I have replaced the turbinado sugar with the white sugar, and it works great too, so no need for a special trip to the store if you forget them or have none on hand.

I had no idea how many pumpkin pie spices recipes they are. Therefore, I took matter into my own hands and I came up with this combination that is in the recipe. The best thing is that it makes almost 2.5 tablespoons of great spice that you can store in a glass jar and use at any given time during the holidays. The perfect balance between cinnamon, ginger, nutmeg and clove. However, do pass it through a small sieve to remove any clunks that may have formed.

Serve it in small glasses for a dramatic presentation or in a rectangular dish. Your new Pumpkin Tiramisu  will be a hit with everyone.

Giangi's Kitchen Signature
Nutrition Facts
Pumpkin Tiramisu
Amount Per Serving
Calories 736 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 32g200%
Cholesterol 221mg74%
Sodium 113mg5%
Potassium 245mg7%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 31g34%
Protein 9g18%
Vitamin A 8235IU165%
Vitamin C 2.2mg3%
Calcium 169mg17%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Pumpkin Tiramisu

  • 25 mins prep
  • serves 6 people


Original recipe yields 6 servings

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  • 2 cups heavy cream
  • 8 ounces mascarpone
  • 1 cup pumpkin puree
  • 1/2 cup turbinado sugar
  • 4 tablespoons turbinado sugar
  • 1 1/2 cup espresso coffee
  • 7 ounces Savoiardi cookies
  • 2 ounces white chocolate shaved
  • 1 teaspoon pumpkin pie spice
  • 4 teaspoon cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground clove


  1. Add the above spices in a small dish and mix them well. Put the mixture through a small hole’s sieve to sift out any large or chunks of spices that did not separate well.

    Seal in a glass jar and use as needed.

  1. Prepare the espresso coffee. Once done, pour it into a flat bowl, add 3 tablespoons of sugar. Stir to dissolve the sugar. Let it cool off.

  2. Meanwhile in a large bowl of your stand mixer fitted with the whisk attachment, combine 1 ½ cups heavy cream, mascarpone, pumpkin, ½ cup sugar and the pumpkin pie spice. Beat starting slowly and increase to high speed until you reach a stiff whipped cream.

  3. In a medium bowl beat remaining ½ cup heavy cream with 1 tablespoon sugar until stiff peaks are formed. 

  4. Either use 6 ramekin or a medium rectangular dish. Dip the savoiardi in the coffee and line the bottom of the dish or ramekin with them. Top with a layer of the pumpkin-mascarpone cream. Top with another layer of savoiardi dipped in coffee and another layer of pumpkin mixture.

  5. Top each serving with a generous spoonful of whipped cream and shaved chocolate.


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