Easy, No-Bake Pumpkin Tiramisu (video)

If you love classic tiramisu, you’re going to love this easy, no-bake pumpkin tiramisu recipe for fall and Thanksgiving! It’s so easy to make and always a hit with everyone! This fall-inspired tiramisu is made with classic tiramisu custard, pumpkin puree, cinnamon, whipped cream and even some caramel for garnish! The incredible filling is layered with delicate ladyfinger cookies dipped in coffee and Kahlua coffee liqueur! This no-bake pumpkin dessert recipe is bound to become a family favorite!

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Ingredients for Pumpkin Tiramisu

Here are the main ingredients you’ll need for this no-bake dessert:

• Pumpkin Puree: canned pumpkin puree is the best and easiest option for this recipe.
• Ladyfinger Cookies: I recommend using crunchy ladyfinger cookies, which will absorb the coffee syrup well.
• Coffee: a traditional ingredient in any tiramisu recipe!
• Mascarpone Cheese: soften this cheese for about 30 minutes prior to using in the recipe.
• Heavy Cream: for the tiramisu filling. Make sure to chill the cream well before using.
• Eggs, milk & sugar: for making the creamy custard, which is the base for the tiramisu filling.

How to Make the Tiramisu Custard

I love this pumpkin tiramisu because it’s so easy to make and comes together in no time! I start this recipe with a classic tiramisu base – vanilla custard. It’s made with milk, sugar, egg yolks, vanilla and butter. I also like to add cream cheese or mascarpone to make it extra creamy!

This custard base needs about an hour in the refrigerator to cool completely. You can also make this portion of the recipe ahead of time and just keep it stored in the refrigerator until you’re ready to assemble the dessert.

How to Make No-Bake Pumpkin Tiramisu

I love assembling this pumpkin dessert into a large trifle bowl! It makes the dessert really grand and decadent! You can also assemble the dessert into a casserole dish or even individual cups for serving.

1. Once you have the custard ready, you can start putting together the pumpkin tiramisu filling! This pumpkin dessert has so much incredible flavor! Combine the prepared custard with pure pumpkin puree and a little bit of cinnamon and nutmeg. Next, prepare the whipped cream. The fluffy whipped cream is what gives the filling it’s incredible fluffy texture!
2. For this recipe, I prepare a large batch of whipped cream and use 2/3 of it for the filling, reserving the remaining third for the topping. Using a spatula, very gently fold the whipped cream into the prepared pumpkin custard. Make sure the whipped cream stays light and airy!
3. To put this pumpkin tiramisu together, start by adding a layer of the prepared filling on the bottom.
4. Next, briefly dip each ladyfinger cookie into a mixture of strong coffee and Kahlua coffee liqueur and layer it over the filling. Repeat this process of layering the cookies and filling until you’ve used all the filling and cookies!
5. Add the remaining whipped cream on top and garnish the top with a sprinkle of ground cinnamon and drizzle of caramel sauce! Check out my ‘Homemade Caramel Sauce’ recipe – it’s the best!
6. Don’t want to use alcohol? Just omit the liqueur and use extra coffee instead!

Can I make this dessert ahead of time?

Yes, you can make this no-bake pumpkin dessert ahead of time! This dessert will stand well in the refrigerator for a couple days. I recommend adding the caramel drizzle over the top only when you’re ready to serve.

Tiramisu Serving Suggestions

For best results, allow the pumpkin tiramisu to chill in the refrigerator for an hour or 2 before serving. This recipe is great to make ahead of time, too! The dessert will be even better the next day!

• For serving, just use a large spoon to scoop out the tiramisu for individual servings. Top each serving with extra caramel sauce, if desired. Enjoy!

More Recipes

Enjoyed this delicious fall dessert? Check out some of my other recipes you’re sure to enjoy!

• Classic Tiramisu Recipe – the very best tiramisu recipe! This traditional recipe is one of my favorite desserts! Assemble it in cups or in a casserole.
• Strawberry Tiramisu Cake – one of my favorite no-bake cake recipes! This easy and fruity cake is so delicious!
• No-Bake Pumpkin Cheesecake – fluffy pumpkin cheesecake with gingersnap cookie base, whipped cream and caramel!
• Pumpkin Cinnamon Rolls – the best pumpkin rolls with cream cheese frosting, using my famous cinnamon roll recipe!
• Tiramisu Cheesecake – this creamy and fluffy cheesecake is flavored with coffee and Amaretto almond liqueur!

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Supplies/Tools

Need some supplies to make this pumpkin recipe? You can get them here (Amazon affiliate links):

• Parfait/Trifle Bowl – this simple and elegant trifle bowl is perfect for assembling this dessert!
• KitchenAid Hand Mixer – I love this hand-held mixer for smaller jobs in the kitchen.
• Mini Silicon Spatula – the most used spatula in my kitchen is this small, flat edge spatula. Great for turning food!
• Ladyfinger Cookies – if you can’t find the right type of cookies in-store, get them online! I always have a hard time finding them!

Print

Easy, No-Bake Pumpkin Tiramisu Recipe (video)

45 minutes mins prep + 5 minutes mins cook

12 servings

Super quick and easy pumpkin tiramisu, with cinnamon, nutmeg and a caramel sauce topping!

Ingredients 

US Customary – Metric

For Custard Base:

• 1 ½ cups whole milk
• 1 tbsp flour
• 2 large egg yolks
• ½ cup white granulated sugar
• 2 tbsp cornstarch
• 2 tbsp water
• ½ cup unsalted butter, softened
• 8 oz cream cheese or mascarpone, softened
• 1 tsp vanilla extract

For Pumpkin Tiramisu Filling:

• 15 oz canned pumpkin puree
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 3 cups heavy cream, chilled
• 1 cup confectioner’s sugar

For Assembling the Tiramisu:

• 36-48 ladyfingers, crispy/hard type
• 2 to 3 cups strong coffee
• ½ cup Kahlua coffee liqueur
• 3 tbsp Caramel sauce, for garnish

Instructions

For the Custard Base:

• Prepare the custard first. Pour the milk into a medium-sized sauce pan and whisk in the 1 tbsp flour. Heat the milk over medium heat until it’s steaming hot but not boiling. Meanwhile, combine the egg yolks and sugar in a large mixing bowl. Whisk the yolks and sugar together for a few minutes, until the mixture is pale and ribbons off the whisk (If the mixture is too thick, add 1 tsp water).
• Begin tempering the hot milk into the egg yolk mixture, about 1/3 cup at a time, whisking well after each addition. Once the two mixtures are combined, pour the custard back into the sauce pan. In a small ramekin, combine the cornstarch and water to create a slurry. Whisk this cornstarch slurry into the custard.
• Cook the custard over medium heat, stirring constantly with a flat spatula, for 4 to 5 minutes, until the custard as thickened and holds its shape on the back of spoon. The thickness should be similar to pudding. If any clumps form, whisk the custard until it’s smooth.
• Remove the thickened custard from heat and add in the softened butter and cream cheese/mascarpone; let stand for a few minutes to melt. Next, add in the vanilla and the custard for a few minutes, until it’s completely smooth and the butter and cheese are completely incorporated. Cover the custard with a lid and let it cool in the refrigerator for about 1 hour, until it’s completely cooled.

For Pumpkin Tiramisu Filling:

• Once the custard is cooled, transfer it into a large mixing bowl and add the pumpkin puree, cinnamon and nutmeg. Whisk the pumpkin into the custard until it’s smooth. In a separate mixing bowl, combine the heavy cream and confectioner’s sugar. Whisk on high speed with a mixer for 3 to 4 minutes, until stiff peaks form.
• Using a spatula, gently fold in 2/3 of the whipped cream into the pumpkin custard; reserve 1/3 for topping. Fold the whipped cream in gently but thoroughly, making sure the filling is uniform.

Assembling the Dessert:

• Pour the coffee and liqueur into a shallow casserole dish.
• To assemble the dessert: first, spread a few large spoonful’s of the filling into the bottom of a parfait bowl or large casserole tray. Dip each ladyfinger cookie briefly into the coffee, coating both sides. Layer the cookies in a single layer over the tiramisu filling. Repeat this process until all the filling is used.
• Add the remaining whipped cream on top of the assembled tiramisu. Garnish the top with a sprinkle of ground cinnamon and a drizzle of caramel sauce.
• Refrigerate the tiramisu for at least an hour or 2, until the dessert is well chilled. To serve, use a large spoon and scoop out a generous amount of the tiramisu for each serving. Add additional caramel for each serving, if desired.

Nutrition

Calories: 646kcal | Carbohydrates: 54g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 229mg | Sodium: 119mg | Potassium: 227mg | Fiber: 2g | Sugar: 26g | Vitamin A: 7172IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg