Pumpkin Tiramisu

pumpkin tiramisu

Yes, you read that correctly, it does say pumpkin tiramisu. I didn’t want to let pumpkin season pass by without at least attempting to create and like a couple more recipes. I won’t say that I love it yet, but it’s becoming more tolerable.

I really wanted to buy a real pumpkin and not purée in a tin, and cook with it. Honestly though, none of the pumpkin recipes on the internet appeal to me. All the cakes, scones, bars, cupcakes and pies, as lovely as they look, they’re not what I want. There is nothing out there that makes me go running to buy a pumpkin, disembowel and cook it.


I however, really wanted to run out there and buy one. I wasn’t sure what I wanted to do with it, but I knew it had to be more than the fresh, cut out pumpkin vase for my fall centrepiece on my Thanksgiving table.

pumpkin tiramisu

So, with much enthusiasm I went to my local Isabelle Farm stand and picked out a small pie pumpkin. After a short photography session, the pumpkin was cut up, roasted and puréed. By now, I knew that I wanted to make this pumpkin tiramisu. I wanted something different, something creamy and not so heavy on the whole pumpkin pie spice thing.

pumpkin tiramisu

If you are looking for an easy, fairly quick and different dessert for your Thanksgiving table, then this is it. It’s creamy, it’s very subtle on the spice and even the pumpkin taste, it looks incredibly decadent and it’s very light and cloud like. I think you’ll like it.

pumpkin tiramisu

Pumpkin Tiramisu

Serves: 9

Serving size: 12

Calories: 328

Fat: 20g

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.

pumpkin tiramisu

My brother left yesterday back to Houston and I miss him already. We had a great time and just chatting with him made me feel at home. I love it in Colorado, and apart from England, I wouldn’t want to live anywhere else, but when family visits, you realise how much you miss them. I do miss my family in Houston and you don’t realise that until someone comes and visits and reminds you. At least I’m close enough to visit it if I get too family sick.

On other news, my Saturdays are now mine again! My son finished up his fall soccer season and we’re relaxing until the spring season starts up. If you’ve been reading along for a while you will remember the tournament they played at the beginning of their season where they lost every game?! I have to tell you though, how magnificently they finished their season. They learnt to play as a team and became close team mates. They won 8 out of their 9 games (should’ve won that one too), a winning season! They played amazing games and were a joy to watch and for 8 year olds, they had me on the edge of my seat many a game. I will leave you with a photo of Laith and my brother at the last game of the season. Have a great week!

Laith and Ali

  1. Hi Nazneen, this looks really good – I must admit I’m not actually a huge fan of tiramisu! I absolutely love coffee, but to be honest I really don’t think it belongs in food. Not a good mix in my opinion. An Italian colleague of mine at my old work used to make a really good strawberry tiramisu, though I’ve never seen it made with pumpkin before. Lovely colour as well!

    • Charles, thank you!! I agree with you, I don’t like coffee in anything and I absolutely love coffee. I like tiramisu though, its one of my fave desserts but only because there is just a hint of coffee. But these ice creams and goodness what else, it’s a waste if good coffee!! Of course, at the same time, I can’t stand flavoured coffee. Once again, what a way to ruin a great coffee. 🙂

  2. Dear Nazneen, I have never seen a Pumpkin Tiramisù before – it does looks incredibly elegant and light as a feather – yet decadent! What a wonderful idea for a seasonal dessert treat! I love that picture of the bright orange pumpkin so much and I really enjoyed reading your post too! How nice to come here and find “new ideas” and different kinds of recipes!
    Have a wonderful Sunday!
    TheKitchenLioness recently posted..Chestnut-Marble-Bundt – Maronen-Marmor-GugelhupfMy Profile

  3. Pumpkin, Tiramisu, ginger… words fallen straight from heaven 🙂
    This incredibly sweet post of yours started playing Mozart in my heart and head… I must try it or I die 🙂

    – Thanks a ton for the mind-blowing, eye-popping pictures.
    nusrat2010 recently posted..The Marchant of HappinessMy Profile

  4. Pingback: Pumpkin Tiramisu | Real Food Recipe Roundup

  5. This is such a great idea Naz! Like you, I can’t get enough of pumpkins when it’s in season, I am almost sad that I’m not in London this time of the year. Pumpkin tiramisu sounds like a gorgeous way to have even more pumpkin, AND enjoy the amazingness of tiramisu while feeling a little less guilty (I mean, theres veg in it right? 😉 ) Good one love!
    shuhan recently posted..Bak Chor Mee, noodles dry-tossed in crackMy Profile

  6. I love the image of Laith and your brother. Laith looks full of mischief! And the mountains in the background are stunning – so un-Australian! Congrats to Laith on such a successful season. Soccer is such an exciting game to watch and to play it, you need so much talent and skill. I hope he has a long career with the game. And good on you for pureeing your own pumpkin – that’s exactly what I’d have to do here as we can’t buy tinned pumpkin xx
    Hotly Spiced recently posted..Albion Lane Cafe, MosmanMy Profile

    • hahahah! I make it sound like a huge chore pureeing my own pumpkin! In America we are spoilt rotten with all these things done for us already 🙂

    • Thanks Asha! Yes, it feels so good to not have to rush to get him to practice and such. I love their games but everyone needs a break 🙂

  7. This is such a creative recipe! I particularly love the sound of that ginger syrup. This would definitely be a very pleasant surprise for Thanksgiving dessert. : )
    And I can relate to your soccer Saturdays. My son just officially finished his season last Saturday, too. : )
    Monica recently posted..Marble cupcakesMy Profile

  8. I had never thought of a pumpkin tiramisu – what great idea. I quickly got bored with regular tiramisu and have been making all variety of flavors – berry, almond, etc. – but this pumpkin version will be great for Thanksgiving! Thanks!
    David recently posted..The Rialto MarketMy Profile

    • I absolutely love tiramisu. I don’t make it very often so no chance of me getting bored with it, but I wanted to do something else with pumpkin for Thanksgiving. Thanks for stopping by David!

  9. What a coincidence! I made a tiramisu dessert today for a upcoming blog hop and when I got your notification I skipped the pumpkin and saw the tiramisu. And then I read pumpkin and I was shattered:-) But now that I am here I am happy with what you have done to the pumpkin…elevated it to a different level. With the ginger syrup, I can imagine the beautiful flavour of this Tiramisu. Lovely recipe Nazneen!
    Sugar et al recently posted..Date Night Hot Chocolate with Chocolate Ice CreamMy Profile

    • Great sugar fiends think alike!! Can’t wait to see your creation Sonlai! I bet it’s a show stopper.

  10. Laith must be feeling really proud of his and his teams achievement, fantastic! This is a great recipe, really inventive. I’m not sure we can get tinned pumpkin here so it’s fresh all the way. I’m glad because I like to choose my own level of spicing- in anything. GG
    glamorous glutton recently posted..Aromatic Butternut Squash CurryMy Profile

    • He was quite happy, but I think they need the time off now to relax a bit. It was hard work 2 practices a week plus the games. I’m quite sure you can’t get tinned pumpkin there, America is the king of all things tinned!