Pumpkin Tiramisu Recipe

  • 1 pint heavy whipping cream
  • 1/8 teaspoon cream of tartar (optional)
  • 2 (8 ounce) containers mascarpone cheese
  • 3 cups confectioners' sugar
  • 1 (29 ounce) can pumpkin puree
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground cloves
  • 1 cup brewed coffee, cooled
  • 1 tablespoon rum, or more to taste
  • 36 ladyfingers
  1. Beat cream and cream of tartar in a bowl with an electric mixer until soft peaks form.
  2. Beat mascarpone cheese in a separate bowl using an electric mixer on low speed; slowly beat in confectioners' sugar until fully incorporated. Add pumpkin puree, cinnamon, ginger, nutmeg, and cloves; beat until well combined. Fold whipped cream into pumpkin mixture.
  3. Mix coffee and rum together in a bowl. Briefly dip each ladyfinger into coffee mixture. Arrange a layer of dipped ladyfingers in the bottom of a trifle bowl or serving dish. Cover layer with about 1/3 of the pumpkin mixture. Continue layering ladyfingers and pumpkin mixture.
  4. Cover dish with plastic wrap and refrigerate until set, 3 hours to overnight.