Introduction

This No Bake Pumpkin Tiramisu is a delightful fall dessert that combines the creamy richness of mascarpone with the warm flavors of pumpkin and spices. Easy to assemble and perfect for Thanksgiving, it requires no baking and offers a refreshing twist on classic tiramisu.

A square piece of layered dessert sits on a white plate with a shiny fork beside it. The dessert has four visible layers, starting with a soft, light brown sponge base soaked in a dark coffee color at the bottom. Above that is a creamy, light tan mix with a smooth texture. The third layer is another spongy section, darker and clouded with coffee color, slightly uneven. The top layer is a thick, creamy light tan that looks airy and fluffy, dusted with an even coat of fine cinnamon or cocoa powder, giving it a warm brown color. In the background, there is a white tray holding the rest of the dessert, and a bright orange pumpkin is slightly out of focus on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 millilitres whipping cream (approximately 1 2/3 cups)
750 grams mascarpone cheese (approximately 26 oz)
1 cup powdered sugar
1-2 tablespoons instant coffee granules (to taste)
1 cup pumpkin puree (canned, NOT pumpkin pie filling)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
3-4 cups strong coffee
30-36 ladyfinger cookies
Cinnamon for garnish

Instructions

Step 1: In the bowl of your stand mixer or a large bowl using a hand mixer, whip the cream until it forms stiff peaks. Set aside.
Step 2: In another bowl, combine the mascarpone cheese, powdered sugar, and instant coffee on low speed until fully mixed.
Step 3: Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the mascarpone mixture and mix until incorporated.
Step 4: Gently fold the whipped cream into the mascarpone and pumpkin mixture. Blend carefully to maintain the cream’s fluffiness without deflating it.
Step 5: Briefly dip each ladyfinger into the strong coffee, then arrange a layer of soaked ladyfingers in the bottom of a large rectangular baking dish (about 9×13 inches).
Step 6: Spread half of the cream mixture evenly over the ladyfinger layer and smooth the surface.
Step 7: Add another layer of coffee-soaked ladyfingers over the cream, then spread the remaining cream mixture on top and smooth it out.
Step 8: Refrigerate the assembled tiramisu uncovered for about 6 hours or preferably overnight to let flavors meld and set.
Step 9: Just before serving, sprinkle cinnamon evenly over the top for a warm, aromatic finish.

Tips & Variations

For a stronger coffee flavor, increase the amount of instant coffee in the mascarpone mixture or use espresso instead of regular coffee for dipping ladyfingers.
If you prefer a less sweet dessert, reduce the powdered sugar to 3/4 cup.
Try garnishing with toasted pecans or a drizzle of caramel sauce for added texture and flavor.
Make sure not to soak ladyfingers too long in coffee to avoid sogginess; a quick dip is sufficient.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. It tastes best on the first two days when the ladyfingers are still somewhat firm. Reheat is not recommended as it is a chilled dessert.

How to Serve

A square slice of tiramisu cake sits on a white plate, showing three clear layers: a light brown cocoa powder dusted creamy layer on top, a middle layer of soaked dark ladyfinger biscuits, and a bottom layer of thick creamy filling beneath the biscuits. The texture of the cream looks soft and fluffy, contrasting with the spongy, moist look of the biscuit layers. A silver fork lies beside the slice on the plate, and in the blurry background, part of a white dish with more tiramisu is visible next to a large orange pumpkin and some cinnamon sticks, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use cooked and pureed fresh pumpkin. Make sure it is smooth and well drained so it doesn’t add excess moisture to the tiramisu.

Do I have to use mascarpone cheese?

Mascarpone provides the classic creamy texture of tiramisu, but if unavailable, you can substitute with a mix of cream cheese and heavy cream, though the flavor and texture may differ slightly.

No Bake Pumpkin Tiramisu Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

This No Bake Pumpkin Tiramisu is a creamy, fall-inspired twist on the classic Italian dessert, featuring layers of coffee-soaked ladyfingers and a luscious pumpkin-spiced mascarpone cream. Perfect for Thanksgiving or any autumn gathering, it requires no baking and is chilled to set, resulting in a rich and flavorful treat that highlights seasonal pumpkin flavors with a hint of cinnamon and coffee.

Author: Lena
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

For the Cream Mixture

400 millilitres whipping cream (approximately 1 2/3 cups)
750 grams mascarpone cheese (approximately 26 oz)
1 cup powdered sugar
1–2 tablespoons instant coffee granules (to taste)
1 cup pumpkin puree (canned, NOT pumpkin pie filling)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract

For Assembly

3–4 cups strong coffee, cooled
30–36 ladyfinger cookies
Cinnamon for garnish

Instructions

Whip the Cream: In the bowl of a stand mixer or using a hand mixer in a large bowl, whip the cream until stiff peaks form. Set aside carefully.
Prepare Mascarpone Mixture: In another bowl, mix mascarpone cheese, powdered sugar, and instant coffee granules at low speed until well combined using your stand mixer, hand mixer, or whisk by hand.
Add Pumpkin Flavorings: Stir in pumpkin puree, pumpkin pie spice, and vanilla extract until fully incorporated into the mascarpone mixture.
Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone mixture with a spatula until no streaks remain, being careful not to deflate the cream.
Soak Ladyfingers: Quickly dip each ladyfinger into the cooled strong coffee to absorb some liquid—but avoid soaking too long to prevent sogginess. Line the bottom of a 9×13 inch baking dish with a single layer of these soaked ladyfingers.
First Cream Layer: Spread half of the creamy pumpkin mascarpone mixture evenly over the ladyfinger layer, smoothing out the surface.
Second Ladyfinger Layer: Add another layer of coffee-soaked ladyfingers on top of the cream layer, arranging them evenly.
Top with Remaining Cream: Spread the remaining mascarpone cream mixture over the second layer of ladyfingers, smoothing the top.
Chill: Refrigerate the assembled tiramisu uncovered for about 6 hours or overnight to allow flavors to meld and dessert to set.
Garnish and Serve: Just before serving, sprinkle the top generously with cinnamon for an aromatic finish. Slice and enjoy!

Notes

Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
Instant coffee granules can be adjusted depending on how strong you want the coffee flavor.
Dipping ladyfingers briefly in coffee avoids sogginess and keeps texture intact.
This dessert can be made a day ahead, making it ideal for entertaining.
Refrigerate uncovered to prevent condensation from forming on the top layer.

Keywords: No Bake Pumpkin Tiramisu, Pumpkin Tiramisu, Pumpkin Dessert, No Bake Dessert, Fall Dessert, Thanksgiving Dessert, Pumpkin Recipes