Pumpkin Pie Tiramisu

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If you know me, you know I love tiramisu. It's probably one of my favorite desserts, although I have actually never made it before. Why? Because I assumed it would be kinda difficult and I didn't want to deal with that.

However, now that I've made this fall version of the classic Italian dessert, I know it's actually very easy and relatively quick to put together. The worst part is that you have to wait for it to set and get adequately soaked inside.

​And so I give you my favorite dessert of fall this year (so far, at least).

Please note this recipe should make enough to fill a 9x13 dish. You can adjust the recipe to make more or less, but one pan didn't last very long in our house!

Pumpkin Pie Tiramisu

Ingredients:

• 5 eggs, separated
• ½ cup, plus 1 tbl, white sugar
• 1 cup pumpkin puree
• 16 oz mascarpone
• Dash of salt
• 2 cups cream (or choice of milk)
• Pumpkin pie spice
• Ladyfingers

Directions:

1. Separate eggs. Place egg yolks in mixing bowl and set aside egg whites.
   
2. Add ½ cup sugar to egg yolks and mix until combined. Then add in ⅓ cup of pumpkin puree and mascarpone, mixing until smooth.
   
3. To egg whites, add remaining sugar and the salt. Beat until stiff peaks form.
   
4. Gently fold egg whites into mascarpone mixture until well combined, then set aside.
   
5. In a separate bowl, combine cream, remaining pumpkin puree, and pumpkin pie spice to taste.
   
6. Soak the ladyfingers in cream mixture for a few seconds each, and lay out a single layer in the bottom of a 9x13 dish.
   
7. Add a layer of the mascarpone mixture on top. Then another layer of the soaked ladyfingers, then a final layer of the mascarpone.
   
8. Top with a solid layer of the pumpkin pie spice, and leave in the fridge to chill overnight before serving.

Additional Notes for this Recipe

Afraid to use raw eggs? You can temper the egg yolk mixture (this will cook the eggs without making scrambled eggs). Using a double boiler method, mix the egg yolk and sugar on the stovetop in a pot on top of a pot of boiling water (yes, a pot in a pot- hence the double boiler name) before adding the pumpkin and mascarpone. You will unfortunately have to replace the egg whites completely, but there are some good alternatives, such as aquafaba, whipped cream, or even whipped coconut cream. Those are the top 3 I would recommend to replace the egg whites because I'm more familiar with them, but if you're still looking for something else, here is a good list of alternatives you can use.

Can't find ladyfingers? I had this issue while shopping for this recipe. I actually couldn't find them at all at the first store I went to, but eventually my mom was able to find some for me. But you can make a good tiramisu inspired dessert even without using ladyfingers. You will just want to find something that will soak up the flavors and be soft without getting soggy. My first idea for replacement was pound cake, but other types of cookies would work as well.

Does it really need to sit overnight? Maybe you're a little tight on time- that's okay. I prefer it after it's sat overnight because it really gives the ladyfingers time to soak everything up and become nice and soft. However if you only have a couple hours, it will still be good. In that case I would just recommend letting the ladyfingers soak up more of the milk mixture while building the tiramisu. Typically you only soak them for a couple seconds, but if you're short on time let them soak up a little longer.

Any other questions? Feel free to ask! I came up with this recipe on a whim, but so far it has been pretty popular, so let us knowhow you like it!

You may also like

• Homemade Pumpkin Puree
• Pumpkin Sausage Soup
• Vegan Pumpkin Eggnog