Pumpkin Tiramisu

Pumpkin is a very versatile vegetable that can be consumed in different ways, such as soups, purees, cakes and desserts, as is the case with this recipe.

This creamy pumpkin tiramisu is made with two simple layers, one of ladyfinger cookies dipped in coffee and the other with a cream made with pumpkin and mascarpone cheese seasoned with delicious spices.

It will definitely become one of your favorite recipes during the Autumn and Winter season! It's a fresh, simple and very creamy dessert!

If you're looking for creamy desserts for special occasions, we suggest this Mango Mousse, Creamy Rice Pudding, Tiramisu or this delicious Strawberry and Biscuit Mousse.

HOW TO MAKE PUMPKIN TIRAMISU

Step 1: Prepare one cup of strong coffee; Set aside.

Step 2: In a large mixing bowl, add the canned pumpkin, brown sugar, nutmeg, ginger, cinnamon, granulated sugar, and the mascarpone cheese. Beat until smooth and creamy, about 60-80 seconds.

Step 3: Break each ladyfinger cookie in half and dip each piece into the prepared coffee (you should make this process has quickly as possible to prevent the cookie from absorbing too much coffee).

Step 4: Side by side, place two halves of the prepared cookies into the bottom of each cup (6 dessert cups).

Step 5: Pour the pumpkin cream mixture into a large piping bag and pipe a single layer on top of the base layer of cookies.

Step 6: Repeat the process until you have a total of four layers (two cookie layers and two pumpkin cream layers).

Step 7: Cover each cup with plastic wrap and place in the refrigerator for 8 hours or overnight.

Step 8: While the tiramisu is in the refrigerator, pour the heavy cream and the powdered sugar into a large mixing bowl. Beat until stiff peaks form, about 1-2 minutes.

Step 9: Add the whipped cream to a large piping bag.

Step 10: Remove the cups from the refrigerator and pipe a small portion of whipped cream on top of each one.

Step 11: Dust with cinnamon powder and serve immediately.

TIPS FOR THE CREAM

1. We usually use cream with 30% fat. According to our experience, heavy whipping cream is the best option if you want your cream to have a thick and fluffy texture.

2. Store the cream in the fridge. Whip the fresh cream with powdered sugar. Powdered sugar helps to whip the cream and adds flavor.

3. To add extra flavor to the cream, we usually add vanilla extract (1 teaspoon of vanilla extract for 200 ml (1/2 pint (236 ml)) cream).

4. Carefully fold the cream with a spatula into the mixture to avoid losing air.

HOW TO MAKE FRESH PUMPKIN PUREE:

1. Cut the pumpkin (about 900 grams (2 pounds)) into pieces.

2. Place the pumpkin pieces in a saucepan with water. Bring to a boil over medium-high heat.

3. When it starts to boil, reduce to medium heat and cook the pumpkin for about 7 to 8 minutes.

4. Drain the pumpkin and blend until puree. Allow to cool completely.

Pumpkin Tiramisu

This delicious pumpkin tiramisu is the perfect dessert for all those who love pumpkin! It's a simple and creamy dessert that's ready in minutes!

5.00 from 1 reviews

Print Recipe

by Pedro Barbosa
Category:Easy Desserts, Recipes
Cuisine: American
Difficulty: Easy
Servings: 6
Prep Time:30 m
Cook Time:0 m
Total Time:8:30 h
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INGREDIENTS
• 245 grams (1 cup) pumpkin puree (canned or fresh)
• 50 grams (1/4 cup) light brown sugar
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 75 grams (1/3 cup) granulated sugar
• 175 grams (6 ounces) mascarpone cheese
• 225 ml (1 cup) strong coffee
• 12 ladyfinger cookies
• 250 ml (1 cup) heavy cream
• 1 tablespoon powdered sugar
INSTRUCTIONS
1. Prepare one cup of strong coffee; set aside.
2. In a large mixing bowl, add the canned pumpkin, brown sugar, nutmeg, ginger, cinnamon, granulated sugar, and the mascarpone cheese. Beat until smooth and creamy, about 60-80 seconds.
3. Break each ladyfinger cookie in half and dip each piece into the prepared coffee (you should make this process has quickly as possible to prevent the cookie from absorbing too much coffee).
4. Side by side, place two halves of the prepared cookies into the bottom of each cup (6 dessert cups).
5. Pour the pumpkin cream mixture into a large piping bag and pipe a single layer on top of the base layer of cookies.
6. Repeat the process until you have a total of four layers (two cookie layers and two pumpkin cream layers).
7. Cover each cup with plastic wrap and place in the refrigerator for 8 hours or overnight.
8. While the tiramisu is in the refrigerator, pour the heavy cream and the powdered sugar into a large mixing bowl. Beat until stiff peaks form, about 1-2 minutes.
9. Add the whipped cream to a large piping bag.
10. Remove the cups from the refrigerator and pipe a small portion of whipped cream on top of each one.
11. Dust with cinnamon powder and serve immediately.
Pumpkin Tiramisu
Nutrition facts
Serves 6
Per Serving:
% DAILY VALUE
Calories 506
Total Fat 23.5 g(30%)
Saturated Fat 14.5 g(72%)
Cholesterol 131 mg(44%)
Sodium 136 mg(6%)
Total Carbohydrate 61.5 g(22%)
Protein 16 g