Pumpkin Tiramisu

Are you craving pumpkin?

As soon as the temperature dips that's all I want... pumpkin spice lattes, pumpkin bread and now this Food and Wine Pumpkin Tiramisu. It's a beautiful blend of pumpkin and mascarpone mousse, layered with the traditional espresso soaked lady fingers.


  • 1 - 15 ounce can of pumpkin puree
  • 1/2 cup light brown sugar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • Pinch of freshly grated nutmeg
  • 3/4 cup granulated sugar
  • 1 1/2 cups mascarpone cheese
  • 2 1/2 cups heavy cream
  • 2 cups brewed coffee, cooled
  • 2 - 7 ounce packages dry ladyfingers
  • Chocolate shavings and candied ginger for garnish


  • In a large bowl, whisk the pumpkin puree with the brown sugar, ginger, cinnamon, salt, nutmeg and 1/2 cup of granulated sugar. Add the mascarpone and 1 1/2 cups of heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form; do not overbeat.
  • In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it's dissolved. Dip both sides of 6 ladyfingers in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.
  • In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate and candied ginger and serve.

* Make Ahead: The tiramisu can be refrigerated for 2 days.