No Bake Pumpkin Tiramisu - Easy & Delicious!

Here is a more accessible version: no eggs, and in just 20 minutes, you have a no-bake great pumpkin dessert for your family and friends.

Pumpkin TiramisuPhoto byGiangi's Kitchen - Giangi Townsend

With the help of three recipes that resonated with me, here is what I came up with.

We all love tiramisu; what is there not to love? Sweet, easy to prepare, and always welcome to our table.

What is Tiramisu?

The classic Tiramisu recipe is a coffee-flavored Italian dessert. Ladyfingers are delicate cookies dipped in espresso or robust coffee, layers with a whipped mixture of mascarpone, eggs, and sugar.

Translate “Tiramisu” means “pick me up.” In Italy, in mid to late afternoon, due to the late dinner, children are given a small dessert to carry to dinner without compromising their dinner appetite.

Thus the name tiramisu.

What Coffee to use?

One of the critical ingredients is coffee. A vibrant and strong coffee is what works best for the savoiardi cookies.

I only drink espresso by Lavazza prepared in my Bialetti Espresso Maker. My favorite. Rich and full of body. I do not expect you to go out and buy one. Therefore, make your favorite coffee very strong for this recipe.

Nescafe granules can be used in this recipe. Do make the coffee strong by limiting the amount of water.

What is Pumpkin pie spice made of?

A wonderful aromatic blend of cinnamon, ginger, cloves, and nutmeg.

You can buy this blend at the store already made for you. Or, as I have it here, you can make your own. I always choose the ladder.

At the beginning of every season, I make a fresh batch of pumpkin pie spice for all my fall baking. Easy to have on hand when needed.

And because it is where I can reach it faster, I use it more often in all my fall desserts.

The best thing is that it makes almost 2.5 tablespoons of great spice that you can store in a glass jar and use anytime during the holidays.

The perfect balance between cinnamon, ginger, nutmeg, and clove.

Pumpkin TiramisuPhoto byGiangi's Kitchen - Giangi Townsend

Here are a few helpful tips and how to perfectly make this Pumpkin Tiramisu dish.

• Savoiardi: only buy Italian. They are the best. The link is below for the one I recommend and only use.
• If making your Pumpkin Spice per my instructions below, pass it through a small sieve to remove any chunks that may have formed.
• Buy a small can of pumpkin puree if you do not plan to use it all. Most noteworthy, pumpkin puree will not be stored in the refrigerator for several days.
• Start with your mixer's heavy cream, mascarpone, and pumpkin puree at a low setting. The liquid will splatter all around you. Increase as you go.
• Stiff whipped cream. Do not over-whip.

Pumpkin TiramisuPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make No Bake Pumpkin Tiramisu

• 2 cups heavy cream
• 8 ounces mascarpone
• 1 cup pumpkin puree,
• ½ cup turbinado sugar,
• 4 tablespoons turbinado sugar
• 1 ½ cup espresso coffee,
• 7 ounces Savoiardi cookies,
• 2 ounces white chocolate, shaved
• 1 teaspoon pumpkin pie spice

PUMPKIN PIE SPICE

• ground cinnamon
•  ground ginger
•  ground nutmeg
•  ground clove

Instructions

PUMPKIN PIE SPICE

1. Add the above spices to a small dish and mix them well. Pass the mixture through a small hole sieve to sift out any large or chunky spices that did not separate well.
2. Seal in a glass jar and use as needed.

PUMPKIN TIRAMISU

1. Prepare the espresso coffee. Once done, pour it into a flat bowl, aand 3 tablespoons of sugar. Stir to dissolve the sugar. Let it cool off.
2. Meanwhile, in a large bowl of your stand mixer fitted with the whisk attachment, combine 1 ½ cups heavy cream, mascarpone, pumpkin, ½ cup sugar, and the pumpkin pie spice. Beat starting slowly and increase to high speed until you reach a stiff whipped cream.
3. In a medium bowl, beat the remaining ½ cup heavy cream with 1 tablespoon sugar until stiff peaks are formed. 
4. Either use six glasses, ramekins, or a medium rectangular dish. Dip the savoiardi in the coffee and line the bottom of the dish or ramekin with them. Top with a layer of pumpkin-mascarpone cream. Top with another layer of savoiardi dipped in coffee and another layer of the pumpkin mixture.
5. Top each serving with a generous spoonful of whipped cream and shaved chocolate.

Substitutes and suggestions

• The white chocolate shaving adds another fun touch to this pumpkin tiramisu recipe. Optional if you do not have it on hand.
• You can add Amaretto di Saronno to the coffee to give it a more Italian flair or rum for a Caribbean twist, but I leave that up to you.
• I have replaced the turbinado sugar with white sugar, and it works great, too, so there is no need for a memorable trip to the store if you forget them or have none on hand.

Serve it in small glasses for a dramatic presentation, ramekins, or a rectangular dish.

More recipes that you will love and enjoy:

Blueberry Galette

Lemon Tart

Key Lime Pie

Mascarpone Roasted Peaches

Do you like this recipe?

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Meet Chef Giangi

Pumpkin TiramisuPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.

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