Easy Pumpkin Tiramisu Recipe

by Daniela

This is probably the best Pumpkin Tiramisu recipe that you can imagine: easy, tasty and requires very little time to be prepared! It is a bit different than the traditional tiramisu but its taste is just wonderful!

pumpkin tiramisu - daniscookings.com

Tiramisu is one of the best desserts ever invented! The combination of strong coffee, aromatic alcohol, ladyfingers (a.k.a. Savoiardi cookies) and mascarpone is just amazingly delicious. I am a big fan of Tiramisu but I have been always very reluctant to prepare it due to the fact that the original recipe contains raw eggs. There are many eggless recipes, some even quite nice, but somehow I always feel something missing in them. My mom makes Tiramisu with hydrogenated egg powder and it is really delicious: probably the closest possible to the traditional tiramisu recipe. The downside of it is that it’s not at all fast and easy to prepare: it requires extensive mixing on a double boiler, waiting for the mixture to cool down, and so on. Not to mention that hydrogenated egg powder is not easy to find in the normal shops.

pumpkin tiramisu - daniscookings.com

Why make a Pumpkin Tiramisu

Pumpkin tiramisu was in my To do list for a long, long time. Probably the only reason why I haven’t made it earlier was because it seemed a bit strange to me. What does pumpkin have to do with Tiramisu? Strawberry Tiramisu? Sure. Peach Tiramisu? Why not! Pumpkin Tiramisu? Well, pumpkin is not at all a flavourful and yummy fruit, it’s actually a vegetable, so it doesn’t sound like something that would naturally go well with Tiramisu…
If you had the same thoughts when hearing about Pumpkin Tiramisu, you will be surprised to find out how this unassuming vegetable makes a miracle of a dessert! It’s true that pumpkin doesn’t have a strong taste, apart from its mild sweetness. But when spices are added, it gets enhanced in a very pleasant way. The pumpkin puree is very moist: therefore after adding it to the mascarpone, we don’t need anything else to complete the tiramisu filling. The mascarpone is rich enough that’s why I have skipped the whipped cream, which you might find in many other similar recipes. Also we don’t need lots of sugar in this tiramisu because the pumpkin is naturally sweet. As a result we have an incredibly tasty dessert, prepared very quickly and with less calories than usual: isn’t that just fantastic!

pumpkin tiramisu - daniscookings.com

Is Pumpkin Tiramisu hard to make

Pumpkin Tiramisu is among the easiest desserts you can imagine! Being quick and easy doesn’t make it less delicious than other fantastic recipes out there, like the Pioneer Woman Pumpkin Tiramisu.
The secret of its taste is the combination of marsala wine, coffee and spices. But if you don’t find marsala, you can easily substitute it by brandy or cognac.

To make this dessert you simply have to mix the pumpkin puree with mascarpone, spices and powdered sugar until smooth. Then soak the ladyfingers in the coffee mixed with marsala wine. Layer the soaked cookies and the frosting in a pan… Well, that’s pretty much all the work before refrigerating the Pumpkin Tiramisu!

pumpkin tiramisu - daniscookings.com

Let me know in the comments what you think of this recipe! I will be glad if I inspire you to make it!

pumpkin tiramisu - daniscookings.com
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Easy Pumpkin Tiramisu

Prep Time20 mins
Resting time6 hrs
Total Time6 hrs 20 mins


  • 200 g ladyfingers
  • 250 g pumpkin puree*
  • 500 g mascarpone
  • 4 tbs powdered sugar**
  • 50 ml marsala wine
  • 150 ml strong coffee
  • 2 tbs brown sugar
  • 1/3 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2-3 tbs cocoa powder


  • In a soup plate or a medium bowl combine hot coffee with brown sugar and marsala wine. Stir until the sugar dissolves. Set aside to cool.
  • In a large bowl combine mascarpone, pumpkin puree, powdered sugar, cinnamon and nutmeg. Whisk until homogeneous.
  • Soak gently one ladyfinger in the cool coffee mix. The cookie should stay in the liquid for less than a second. Place it on the bottom of a rectangular pan. Continue the same process until covering the bottom of the pan with soaked ladifingers. If needed, cut some of them with a sharp knife in order to fit them.
  • Spread evenly half of the filling over the cookies. Arrange another layer of soaked ladyfingers on top and spread the rest of the filling. Smooth with a spatula and cover the pan with a cling film. Refrigerate for at least 6 hours.
  • Before serving sprinkle cocoa powder generously on top of the tiramisu.


* How to make pumpkin puree: halve one pumpkin or butternut squash and remove the seeds and the pulp. Place each half with the peel down on a pan covered with baking paper. Bake for about 40 minutes or until well softened (test with a fork). Remove the peel and puree the pumpkin in a food processor.
** The quantity of the powdered sugar might vary according to the pumpkin sweetness, for that reason add sugar gradually and taste the filling.
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pumpkin tiramisu - daniscookings.com


easy and delicious pumpkin tiramisu - daniscookings.com

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