Thanksgiving is all about bringing together comforting, delicious dishes, and if you’re looking for a new tradition, Pumpkin Tiramisu is the dessert to serve. While pumpkin pie will always have a place, this pumpkin tiramisu is the perfect way to elevate your dessert game—creamy, dreamy, and full of fall flavors, this treat will have your guests asking for more year after year.
A Twist on Tradition
Tiramisu is traditionally made with a rich mascarpone filling, eggs, and a boozy coffee-soaked layer of ladyfingers, but here, we give it a seasonal twist. Instead of the typical cocoa or espresso notes, we bring in the warm, spiced flavors of pumpkin, cinnamon, nutmeg, and ginger. It’s like your favorite fall pie wrapped into the luxurious layers of tiramisu.
Why This Recipe Stands Out
One thing that sets this recipe apart from many popular pumpkin tiramisu variations out there is the inclusion of egg yolks in the sabayon. Surprisingly, many recipes skip this step, and while it simplifies things, you lose out on that velvety, rich texture that makes tiramisu what it is. The sabayon—made by whipping egg yolks and sugar over a double boiler until thick and pale—is what brings a smooth, custard-like consistency to the filling.
Skipping this step might seem convenient, but without the yolks, the filling can miss out on the richness that tiramisu is known for. In this recipe, we honor the classic technique while embracing the flavors of pumpkin to create something truly special. You end up with a balanced, light, yet indulgent dessert that feels perfect for the season.
Creamy, Dreamy Deliciousness
This Pumpkin Tiramisu is not only about flavor—it’s about texture. The combination of the airy sabayon, the smooth mascarpone, and gently whipped cream gives it a delicate, melt-in-your-mouth experience. The pumpkin adds moisture and a subtle sweetness, while the warm spices make it unmistakably autumnal.
The ladyfingers, soaked in espresso and a splash of rum with a touch of maple syrup, bring a slightly bitter, rich flavor that complements the creamy layers. Dust the top with cocoa powder or shaved chocolate for a final touch of decadence.
Why It Deserves a Permanent Spot at Thanksgiving
Let’s be honest—Thanksgiving can be heavy with pies and cakes, but a dessert like this tiramisu brings lightness to the table. It’s an unexpected, refreshing change that still feels like it belongs to the season. The layers of pumpkin and mascarpone, mixed with the espresso-soaked ladyfingers, create a harmony of flavors that’s hard to resist.
This pumpkin tiramisu isn’t just a dessert—it’s a statement. It’s perfect for those who love tiramisu but want something a bit more seasonal, or for anyone looking to shake up their Thanksgiving dessert traditions with something a little more elegant and creamy.
Why We Stick to Tradition with Egg Yolks
We’ve noticed that some popular pumpkin tiramisu recipes online omit the egg yolks altogether. While it might make the recipe a bit faster, skipping this essential ingredient sacrifices that luxurious texture you want in a tiramisu. The yolks in the sabayon not only provide structure but also contribute to that velvety mouthfeel that separates a good tiramisu from an outstanding one.
Final Touches
When it’s time to serve, dust the tiramisu with cocoa powder or pumpkin spice, or go for finely shaved chocolate if you’re feeling extra indulgent. After it’s had time to chill and meld together in the fridge overnight, this dessert truly shines, making it a worthy contender on the Thanksgiving dessert table every year.
So this year, why not skip the usual pumpkin pie and bring something a little more elegant and unexpected to your feast? This Pumpkin Tiramisu will surely become a new family favorite!
Happy Thanksgiving and happy baking! 🥧🎉
Pumpkin Tiramisu
Ingredients
6 egg yolks
3/4 cup superfine white sugar (if you don’t have this, process regular sugar in a blender until fine)
1 cup pumpkin puree
1 cup mascarpone (let sit at room temperature for half an hour before adding, but not more)
1 1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
healthy pinch of salt
1 tsp vanilla
1 1/4 cup cream
1 TBSP cocoa powder, for dusting (or finely shaved chocolate instead)
- For the Soaking Liquid:
1 cup cold espresso
2 TBSP dark rum
1 TBSP maple syrup
1/2 tsp vanilla extract
Directions
- Make the Pumpkin Filling:
In a heatproof bowl, whisk together egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously for 8-10 minutes until the mixture is pale, thickened, and reaches a temperature of about 165°F (71°C) to ensure the yolks are safe to eat.
Remove from heat and let it cool to room temperature; whisk it from time to time to help cool quicker. Once cooled, gently fold in the pumpkin puree, spices (cinnamon, nutmeg, cloves and ginger), salt and vanilla extract. Mix until smooth and well combined. - Finish Making the Pumpkin Mascarpone Filling:
In a separate bowl, gently mash the mascarpone cheese until smooth. Gradually add to the cooled egg mixture, whisking by hand very gently with a rubber spatula and a whisk from time to time, until fully combined and smooth. Be careful not to overwhisk, as this could make the mixture too liquid and prevent it from setting properly. - Prepare the Whipped Cream:
In a separate bowl, whip the heavy cream until medium soft peaks form. Be careful not to over-whip. Gently fold the whipped cream into the pumpkin mascarpone mixture until fully incorporated. Set aside. - Make the Soaking Mixture:
In a shallow dish, combine the brewed espresso, dark rum (if using), vanilla and maple syrup. Stir until well mixed. - Assemble the Tiramisu:
Quickly dip each ladyfinger into the soaking mixture, ensuring they are moist but not soggy. You are looking at about 2 seconds per lady finger (wet them but do no soak; all of your mixture will be used up once all your ladyfingers are dipped). Arrange a layer of soaked ladyfingers at the bottom of an 8×8 dish.
Spread half of the pumpkin mascarpone filling evenly over the ladyfingers.
Add another layer of dipped ladyfingers, followed by the remaining pumpkin mascarpone filling.
Smooth the top layer with a spatula and cover the dish with plastic wrap. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld together. - Serve and Garnish:
Just before serving, dust the top with a generous layer of cocoa powder, shaved chocolate or additional pumpkin spice blend.
