Pumpkin Tiramisu
Serves: 9
A featherlight, creamy Thanksgiving dessert made with pumpkin, mascarpone and lady fingers.
  • 1½ cups/355mL pumpkin puree, a small pumpkin
  • ½ pound/250g mascarpone cheese
  • 1½ cups/355mL heavy whipping cream
  • 30-40 lady finger biscuits
  • 1 teaspoon vanilla extract
Ginger Syrup
  • ½ cup/100g sugar
  • 2 cups/475mL water
  • 1 cinnamon stick
  • 1 star anise
  • 1 inch piece ginger, sliced
  • 3 or 4 allspice berries
  • few gratings of nutmeg
  1. Preheat the oven 400℉/200℃
  2. Start by slicing the pumpkin in wedges and drizzle with a little oil.
  3. You can scoop out the seeds and reserve them to roast later.
  4. Roast the pumpkin for 45-60 minutes until it is soft (pierce with knife)
  5. Let cool and scoop out from the rind.
  6. Puree the pumpkin in processor, use a ricer or just mash.
  7. You do need a smooth puree though.
  8. Let the puree chill before mixing in with the mascarpone and cream.
  9. This can be done a day or two ahead.
  10. Whip the heavy cream until soft but firm peaks form.
  11. Mix the mascarpone, pumpkin puree and vanilla extract together until well blended.
  12. Fold in the whipped cream.
  13. Put aside while layering the lady fingers.
  14. In a 9 x 13 pan (23 x 33 cm), soak a lady finger biscuit in the syrup briefly, and place in the pan.
  15. Continue until one bottom layer is complete.
  16. Layer half of the pumpkin, mascarpone and cream mousse on top of the soaked lady fingers.
  17. Stack another layer of soaked lady fingers on top of the mousse.
  18. Spread the remaining pumpkin mousse on top of the second layer of lady fingers.
  19. Cover and chill overnight.
  20. Before serving you can dust with cocoa powder or chocolate shavings or even toasted pumpkin seeds.
  21. I forgot to do all of them!
Ginger Syrup
  1. Make the ginger syrup by dissolving the sugar in the water on medium high heat.
  2. Add the spices and let simmer for about 15-20 minutes.
  3. The spices will have infused the syrup with their fragrance and flavour.
I used a fresh pumpkin because I wanted a lighter pumpkin taste. You can probably use tinned puree but I recommend a fresh one if possible. I deliberately left off the usual heavy spices in the puree because I wanted a milder taste. The syrup adds enough mild spice flavour.
Nutrition Information
Serving size: 12 Calories: 328 Fat: 20g Saturated fat: 12g Unsaturated fat: 7g Carbohydrates: 32g Sugar: 10g Sodium: 122mg Fiber: 1g Protein: 5g Cholesterol: 132mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/pumpkin-tiramisu/