Indulge in No-Bake Pumpkin Spice Tiramisu: A Fall Delight
A creamy, autumnal twist on the classic Italian dessert.
Ingredients
- 2 cups freshly brewed coffee
- 2 tablespoons granulated sugar
- 1½ tablespoons apple cider + vanilla bean paste optional
- 1 tablespoon vanilla bean paste
- ¾ cup pumpkin puree
- ½ cup dark brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of ground nutmeg
- Pinch of kosher salt
- 2 cups mascarpone
- 2 cups heavy cream
- 2 tablespoons confectioners’ sugar
- Splash of vanilla bean paste
- About 36 ladyfingers
- Cocoa powder for dusting
Instructions
- 1. Prepare a 9-by-13-inch baking dish.
- 2. In a small bowl, whisk coffee, sugar, apple cider + vanilla bean paste, and vanilla. Set aside.
- 3. In a large bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Add mascarpone and combine.
- 4. In another bowl, whip heavy cream, confectioners’ sugar, and vanilla to stiff peaks.
- 5. Fold half of the whipped cream into the pumpkin mixture. Reserve remaining cream.
- 6. Dip ladyfingers in coffee mix for 10 to 15 seconds. Layer in the dish.
- 7. Spread half of the pumpkin mascarpone over ladyfingers.
- 8. Repeat with another layer of soaked ladyfingers and pumpkin mascarpone.
- 9. Top with reserved whipped cream. Dust with cocoa powder.
- 10. Chill for at least 6 hours before serving.
Notes
apple cider + vanilla bean paste is optional but adds depth.
Adjust spices to taste.