Pumpkin tiramisu aka tiramisu that’s perfect for fall – with an eggless pumpkin spice filling & maple-espresso soaked ladyfingers.
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pumpkin tiramisu (small batch)
Hello hello! Today we’re putting a little fall spin on tiramisu and making a pumpkin tiramisu. The filling is super light, creamy, and eggless because the pumpkin is able to take over as our “eggs” – and the ladyfingers are dunked in an espresso and maple syrup mixture to amp up the fall flavor. To top it all off is a maple whipped cream and a little dusting of cocoa. This recipe is super easy to make, it’s no-bake, and it’s small batch and made in a loaf pan. So let’s get into it! ☺︎
expert baking tips
WEIGH YOUR INGREDIENTS:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Be careful when beating the filling
When you’re beating together the mascarpone with the vanilla and sugar, you’ll really only want to mix it for ~30 seconds, just until it’s all combined. Mascarpone likes to get weird and clumpy the longer you beat it, as opposed to ingredients like butter and cream cheese which get nice and smooth.
Let your coffee mixture cool down
If your coffee mixture is hot, you’re not going to have a fun time dipping the ladyfingers into them. From my tests, brewing the mixture and setting it in the fridge while you make the mascarpone cream gives you the perfect amount of time for it to come to at least room temperature.
Dip the ladyfingers fast!
You’re not going to want the ladyfingers to sit in the espresso mixture, just quickly dunk them on both sides then take them out. Otherwise, they’ll start to fall apart.
pumpkin tiramisu ingredients –
pumpkin mascarpone filling:
- Mascarpone: the base of tiramisu.
- Vanilla: I use and love vanilla bean paste because of the little speckles, but any vanilla extract will work.
- Granulated sugar: we’ll use a little bit of sugar to sweeten the mascarpone cream.
- Heavy whipping cream: we’ll be replacing the bulk that comes from using egg whites with heavy whipping cream.
- Pumpkin puree: for flavor – make sure you use 100% pumpkin puree and not pumpkin pie filling here.
- Pumpkin pie spice: for flavor – in a pinch you could replace pumpkin pie spice with ground cinnamon.
ladyfingers:
- Espresso: you’ll want a super strong espresso here for the best tiramisu. You could also use cold brew or instant espresso mixed with water.
- Maple syrup: to sweeten the espresso mixture and for flavor.
- Ladyfingers: make sure you have the hard, crunchy ladyfingers rather than the cakey ones, which will fall apart. If you’re able to get them, Savoirardi are generally regarded as the best brand of ladyfingers for tiramisu (I find them at Jewel Osco)
maple whipped cream:
- Heavy whipping cream: the base of the whipped cream.
- Maple syrup: for sweetness and for flavor.
- Salt: to balance the sweetness and bring out the flavor of the whipped cream.
- Cocoa powder: for topping the tiramisu! If you’re feeling more chocolate-y you could dust both layers of mascarpone cream with cocoa powder.
how to make pumpkin tiramisu
Here are a few images of what the process of making this cheesecake looks like. You can find the full recipe at the end of this blog post.
- Beat together the mascarpone, pumpkin puree, granulated sugar, vanilla, salt, and pumpkin pie spice.
- Then, beat in the heavy whipping cream until the mixture thickens.
- Dip the ladyfingers in the espresso-maple soak.
- Layer the pumpkin filling and ladyfingers, leave the tiramisu to set in the fridge, then top it with whipped cream, a dusting of cocoa, slice, serve, and enjoy!
pumpkin tiramisu recipe q&a
what size loaf pan do I need?
I used a 9×5″ loaf pan for this – you can use an 8×4” loaf pan but note that you may have a little extra cream on the side because mine was filled to the brim with the 9×5” pan.
can I double this recipe?
Yes! You can double the recipe and assemble it in two loaf pans, or in an 8″ square pan.
how to store tiramisu
You’ll need to store this in the fridge in an airtight container, where it will keep well for up to 4 days.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Pumpkin Tiramisu (Small Batch)
Ingredients
Maple Espresso Soak
- 200 g strong italian espresso (7 oz.)
- 20 g maple syrup (1 tbsp.)
Pumpkin Tiramisu Filling
- 226 g mascarpone (1 c.)
- 120 g pumpkin puree (½ c.)
- 50 g granulated sugar (¼ c.)
- 2 tsp. vanilla bean paste
- ¼ tsp. salt
- ¾ tsp. pumpkin pie spice
- 240 g heavy whipping cream (8 oz.)
- 24* ladyfingers
- cocoa powder for dusting
Maple Whipped Cream
- 240 g heavy whipping cream (8 oz.)
- 30 g maple syrup (1 1/2 tbsp.)
- 1/8 tsp. salt
Instructions
Maple Espresso Soak
- Brew the espresso into a shallow bowl, then mix in the maple syrup. Set the mixture in the fridge to cool while you make the mascarpone filling.
Pumpkin Tiramisu Filling
- In a medium sized mixing bowl with a hand or stand mixer, beat together the mascarpone, pumpkin puree, sugar, vanilla bean paste, salt and pumpkin pie spice just until combined.
- Slowly beat in the heavy whipping cream. Continue to beat until the mixture reaches stiff peaks.
- Line a 9×5" loaf pan with parchment paper to form a hammock for the tiramisu so it's easier to pull out later on.
- Quickly dip the ladyfingers into the espresso mixture on both sides, then layer them into a single layer on the bottom of the loaf pan
- Top with ⅓ of the mascarpone cream mixture and smooth it out into an even layer.
- Dip more of the ladyfingers into the espresso mixture, and layer them on top of the mascarpone
- Spread ½ of the rest of the mascarpone cream on top of the ladyfingers. Then, top it off with another layer of espresso-soaked ladyfingers, followed by the remaining mascarpone cream.
- Cover the tiramisu with plastic wrap, and set it in the fridge to chill and firm up for at least 4 hours. Once you're ready to serve the tiramisu, make the whipped cream.
Maple Whipped Cream
- Add the heavy whipping cream, maple syrup, and salt to a medium sized mixing bowl. Beat with a stand mixer (or hand mixer) until soft peaks form.
- Transfer the whipped cream to a piping bag fitted with a v-shaped piping tip. Pipe the whipped cream over the tiramisu, dust it with cocoa powder, then slice, serve, and enjoy!