No-Bake Pumpkin Tiramisu – A Cozy Fall Dessert Twist
Let Me Tell You About This Cozy Pumpkin Tiramisu
You know those recipes that just kind of sneak up on you and become a thing? That’s this no-bake pumpkin tiramisu for me. I made it the first time during a freakishly rainy Halloween (the kind where you just want to stay inside and watch the rain dribble down the windows with a mug of something warm). I was out of eggs and, honestly, couldn’t be fussed to bake anything, but I had a can of pumpkin puree staring at me from the pantry. So I fiddled around, got a little messy, and ended up with this creamy, spicy, frankly irresistible dessert that tastes like autumn wrapped in a blanket. If you’re looking for something easy, cozy, and just a bit different, this is it. Oh, and don’t worry if you make a mess—that’s half the fun.
Why You’ll Love This Cozy Mess (Seriously)
I make this when I want something that tastes fancy but doesn’t require me to actually turn on the oven (which is often, especially when the oven is full of forgotten sheet pans). My family goes bonkers for it because, well, it’s creamy, coffee-soaked, and has just the right amount of pumpkin spice. Also, honestly, I usually forget to plan ahead and this comes together pretty quickly. The only thing you have to wait for is the chilling time, which is both a blessing and a curse—because anticipation makes it taste better but I’m not the world’s most patient person. Oh, and one time I tried to use stale ladyfingers—don’t do that. It’s not worth the disappointment (or the strange crunching noises).
What You’ll Need (And a Few Dodgy Substitutions)
- 1 cup pumpkin puree (I usually grab Libby’s, but any smooth canned version works. Fresh is great too, but who has time?)
- 1/2 cup brown sugar (sometimes I throw in a spoon of maple syrup instead—it’s more Canadian, eh?)
- 1 tsp pumpkin pie spice (or just mix cinnamon, nutmeg, and a pinch of cloves if that’s what’s rattling around in your spice drawer)
- 8 oz mascarpone cheese (cream cheese will work in a pinch, but it’s tangier. My grandmother would probably disapprove, but she’s not here watching)
- 1 cup heavy cream (sometimes I’ve used coconut cream—shhh, don’t tell my dairy-loving friends)
- 1 tsp vanilla extract (the good stuff is nice, but you do you)
- 1 pack ladyfingers (about 24. I’ve even used graham crackers when I was desperate, and it’s… fine?)
- 3/4 cup strong brewed coffee, cooled (I once used instant espresso and it was actually pretty great)
- Optional: a splash of dark rum or coffee liqueur (I say optional, but honestly it’s in there 99% of the time in my house)
- Cocoa powder, for dusting (not strictly necessary, but it makes you feel like a pro)
How To Pull Off This No-Bake Pumpkin Tiramisu
- Mix the pumpkin filling: In a big bowl, combine the pumpkin puree, brown sugar, and pumpkin pie spice. Stir until it looks smooth and smells like autumn. Add mascarpone, heavy cream, and vanilla. Use a hand mixer (or a very strong arm) to beat until the mixture is fluffy and holds soft peaks. This is where I usually sneak a taste—just to be sure it’s spiced enough.
- Brew your coffee: Make the coffee strong, let it cool, and then pour into a shallow dish. Stir in the rum or liqueur, if you’re using it. If you’re like me and sometimes forget this step, microwaving leftover coffee works in a pinch.
- Dunk the ladyfingers: Quickly dip each ladyfinger into the coffee mix (don’t let them soak too long or they’ll turn to mush—learned that the hard way). Lay a single layer in the bottom of your serving dish. If they don’t fit perfectly, just snap a few in half and wedge them in. It’s not the Great British Bake Off, nobody’s judging.
- Add the pumpkin layer: Spread half the pumpkin mixture over the ladyfingers. Try to resist smoothing it too much—rustic looks tastier, somehow.
- Repeat: Add another layer of dipped ladyfingers, then the rest of the pumpkin mixture. At this point, it might look a bit wonky or uneven. That’s fine, it’ll all come together after chilling.
- Chill out: Cover and refrigerate for at least 4 hours. Overnight is better, but I’m not your boss. (It’s also when I clean up the pumpkin smears on the counter—or not.)
- Finish with flair: Just before serving, dust the top with cocoa powder. I sometimes use a mesh sieve, but a spoon works, too. If you want to get wild, shave some dark chocolate over the top.
Notes from the (Somewhat Messy) Kitchen
- The longer it sits, the better it tastes—though I can’t actually prove this, since it rarely lasts more than a day.
- Don’t panic if your mascarpone looks a bit lumpy at first. It’ll smooth out. If it doesn’t—call it “rustic.”
- If you love things less sweet, you can dial back the sugar. Or, actually, I find a sprinkle of sea salt really brings out the pumpkin flavor.
Stuff I’ve Tried (Not All Winners)
- I once swapped in ginger snaps for the ladyfingers. It was… interesting. A tad too spicy for my taste, but maybe you’ll love it?
- Adding chocolate chips sounds fun but they got weirdly hard after chilling. Maybe stick to a chocolate drizzle instead.
- Swapping mascarpone for Greek yogurt? Made the whole thing taste like tangy breakfast. Not my jam, but might be yours.
What If You Don’t Have the Right Gear?
A hand mixer is great, but I’ve definitely whipped cream with a whisk and a bit of cursing. No fancy trifle bowl? Just use a regular casserole dish or honestly, I’ve layered it in mason jars for some Pinterest-y action. (I once used coffee mugs; looked odd, tasted fab.)
How to Store (If It Lasts That Long)
Cover leftovers tightly and keep in the fridge. It’ll be good for about 2 days, though honestly, in my house it never lasts more than a day. (Seriously, I once hid a piece at the back of the fridge behind the pickles, and it still vanished.) Freezing isn’t great—it goes a bit watery when thawed.
Serving! Here’s What We Do
Big messy scoops straight into bowls, maybe a swirl of whipped cream if I’m feeling extra. My sister always insists on a sprinkle of toasted pecans. Sometimes we eat it with coffee, sometimes as a midnight snack standing at the fridge. No rules.
Top Tips (Yep, Learned the Hard Way)
- Don’t rush the chilling time. I once tried serving it after just an hour—let’s just say it was more like pumpkin soup.
- If you over-dunk the ladyfingers, they’ll disintegrate. Brief dip, in and out. Or as my friend says, “a quick swim, not a bath.”
- Actually, I find using slightly stale ladyfingers (but not rock hard!) helps them hold up better. Go figure.
Wait, But What If…? (FAQ Time)
- Can I make this ahead? Oh definitely. In fact, it tastes better the next day—if you can wait that long.
- Can I use fresh pumpkin? Sure, if you’re feeling ambitious! Just make sure it’s super smooth. Otherwise you’ll get weird stringy bits (ask me how I know).
- Do I have to use coffee? Well, technically no, but it won’t taste tiramisu-y. I’ve used chai tea in a pinch—gives it a fun twist.
- Is there a non-dairy version? Yep! Swap the cream for coconut cream and the mascarpone for a vegan cream cheese. I haven’t tried it with almond-based stuff though, so no promises.
- Where do you get your ladyfingers? Honestly, I get the cheap ones at the regular grocery store. Here’s a decent guide if you want to be fancy: Serious Eats Ladyfinger Guide.
- Where do you get your pumpkin spice? Usually just mix my own—here’s how: Sally’s Baking Addiction Pumpkin Pie Spice.
So, there you have it—my slightly rambling (and maybe too honest) guide to the coziest fall dessert I know. If you find a way to make it even better, tell me! Or just make it and enjoy a little taste of autumn, no oven or fancy tools required. Cheers!
Ingredients
- 1 cup canned pumpkin puree
- 1 cup mascarpone cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 24 ladyfinger cookies
- 1 cup brewed espresso or strong coffee, cooled
- 2 tablespoons cocoa powder, for dusting
Instructions
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1In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
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2In another bowl, combine the mascarpone cheese, pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract. Mix until smooth and well blended.
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3Gently fold the whipped cream into the pumpkin mascarpone mixture until fully incorporated.
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4Quickly dip each ladyfinger into the cooled espresso or coffee, then arrange a layer of soaked ladyfingers in the bottom of a 9×9-inch dish.
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5Spread half of the pumpkin mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining pumpkin mixture.
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6Cover and refrigerate for at least 4 hours or overnight. Before serving, dust the top with cocoa powder.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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