No-Cook Pumpkin Tiramisu Recipe
Prep Time:
Cook Time:
  • 15-ounce can pumpkin puree
  • ¾ cup brown sugar
  • ¾ cup granulated sugar, divided
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1 ½ teaspoon ground cinnamon, divided
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 8 ounces (about 1 cup) of mascarpone cheese
  • 1 ½ cups heavy cream
  • 2 cups espresso, chilled
  • 9 ounces of ladyfinger cookies (about 30 pieces)
  1. In the bowl of a stand mixer, add pumpkin puree, brown sugar, and ½ cup of granulated sugar. Whisk to combine.
  2. Add the ginger, cloves, 1 teaspoon of cinnamon, nutmeg, and salt. Whisk to combine.
  3. Add the mascarpone cheese and heavy cream. Whisk on medium-high until soft peaks form.
  4. In a separate medium bowl, add the cooled espresso and ¼ cup of sugar. Whisk to combine.
  5. Assemble tiramisu by dipping the ladyfingers in the espresso and lining half of them on the bottom of a 9x13-inch baking dish. Add a layer of the pumpkin cream mixture and spread it evenly over the top of the ladyfingers. Add another layer of the remaining espresso-dipped ladyfingers, as well as another layer of pumpkin cream mixture. Sprinkle with the remaining ½ teaspoon of cinnamon.
  6. Refrigerate for at least 2 hours before to ensure that the ladyfingers will soak up all the flavors. The dessert is ready to slice and serve after that.