Introduction

This pumpkin chai tiramisu is a delightful no-bake autumn dessert with the perfect hint of warm chai spices. It’s an easy and elegant alternative to pumpkin pie, layered with creamy pumpkin mascarpone and soaked lady fingers.

A square piece of layered dessert sits on a clear glass plate with a gold fork beside it, all placed on a white marbled surface. The dessert has three main layers: the bottom layer is thick and creamy with a light caramel color and slightly rough texture, the middle layer features visible light brown cookie or cake pieces embedded in a creamy base, and the top layer is fluffy white whipped cream piped in swirls with a dusting of light brown cinnamon powder on top. In the background, there is a white baking dish filled with the same dessert, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups water
3 bags chai tea
1/3 cup granulated sugar
14 ounces lady fingers (about 2 packages)
1 1/2 cups heavy cream
2 tbsp granulated sugar
1 tsp vanilla extract
3/4 cup light brown sugar
1 (15 ounce) can pumpkin puree
8 ounces mascarpone cheese
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup heavy cream plus 1 tbsp sugar (for whipped cream) or prepared whipped cream
Cinnamon for dusting (optional)

Instructions

Step 1: In a medium saucepan, bring the water and 1/3 cup granulated sugar to a boil over medium heat, stirring frequently until sugar dissolves. Remove from heat and add chai tea bags. Steep for 3–4 minutes for a strong chai flavor, then remove the tea bags and set the tea aside.
Step 2: In a large mixing bowl or stand mixer fitted with a whisk attachment, whip 1 1/2 cups heavy cream with vanilla extract and 2 tablespoons sugar until soft peaks form. Remove whipped cream from the bowl and set aside.
Step 3: Using the same bowl, combine pumpkin puree, mascarpone cheese, brown sugar, ground ginger, salt, cinnamon, and nutmeg. Whip together until light and fluffy. Gently fold the whipped cream into this pumpkin mixture until fully combined.
Step 4: Quickly dip each lady finger into the chai tea, making sure not to soak too long to avoid sogginess. Arrange a layer of soaked lady fingers in your serving dish to cover the bottom. Spread half of the pumpkin mixture evenly over the lady fingers. Repeat with another layer of dipped lady fingers and the remaining pumpkin mixture.
Step 5: Whip the remaining 1 cup heavy cream with 1 tablespoon sugar until stiff peaks form (or use prepared whipped cream). Spread or pipe the whipped cream over the top layer. Lightly dust with cinnamon if desired.
Step 6: Cover and refrigerate the tiramisu for at least one hour to let the flavors meld before serving.

Tips & Variations

For a stronger chai flavor, steep the tea bags longer or add an extra bag while brewing.
Use prepared whipped cream to save time without sacrificing texture.
Try layering the tiramisu in individual glasses for elegant single servings.
Adjust spices to taste, adding more cinnamon or nutmeg for a warmer flavor.
If you want an egg-free tiramisu filling, this recipe is suitable; however, note that store-bought lady fingers typically contain eggs.

Storage

Store the pumpkin chai tiramisu covered in the refrigerator for up to 2 days. To prevent drying, press plastic wrap directly on the pumpkin mousse layer before chilling. Add whipped cream topping shortly before serving for best texture. Reheat is not recommended as tiramisu is best served chilled.

How to Serve

A slice of creamy layered dessert sits on a clear textured glass plate, placed on a white marbled surface. The dessert has three layers: a thick, light orange creamy bottom layer with a rough texture, a middle layer of soft cream mixed with cake or biscuit crumbs showing a light brown color, and a top layer of white whipped cream decorated with swirled peaks dusted lightly with brown cinnamon powder. In the background, there is a white scalloped baking dish filled with the remaining dessert, slightly out of focus. A gold fork lies next to the dessert on the glass plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is this tiramisu egg free?

This recipe contains no raw eggs in the filling, making it a safer and simpler alternative. However, note that store-bought lady fingers typically contain eggs, so it is not fully egg-free.

Can I prepare the tiramisu in advance?

Yes, you can assemble the tiramisu up to 2 days ahead. Keep it refrigerated and cover it tightly to maintain freshness. Add the whipped cream topping no more than a few hours prior to serving for the best presentation.

Pumpkin Chai Tiramisu Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

This Pumpkin Chai Tiramisu is a unique, no-bake autumn dessert that combines the warm spices of chai tea with creamy pumpkin mascarpone layers, offering a delicious alternative to traditional pumpkin pie. It’s egg-free, simple to assemble, and perfect for fall gatherings or holiday tables.

Author: Lena
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Chai Tea Mixture

2 cups water
3 bags chai tea
1/3 cup granulated sugar

Lady Fingers Layer

14 ounces lady fingers (2 packages)

Whipped Cream

1 1/2 cups heavy cream
2 tbsp granulated sugar
1 tsp vanilla extract

Pumpkin Mascarpone Mixture

3/4 cup light brown sugar
1 (15 ounce) can pumpkin puree
8 ounces mascarpone cheese
1/4 tsp ground ginger
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg

Additional Topping

1 cup heavy cream
1 tbsp granulated sugar (for whipped cream)
Cinnamon, for dusting (optional)

Instructions

Prepare Chai Tea: Bring water and 1/3 cup granulated sugar to a boil over medium heat, stirring frequently until the sugar dissolves. Transfer to a glass container, add the chai tea bags, and steep for 3-4 minutes for a strong chai flavor. Remove tea bags and set the tea aside to cool.
Make Whipped Cream: In a large mixing bowl or stand mixer fitted with a whisk attachment, whip together 1 1/2 cups heavy cream, 2 tablespoons sugar, and vanilla extract until soft peaks form. Remove whipped cream from the bowl and set aside.
Prepare Pumpkin Mascarpone Mixture: Using the same bowl, combine pumpkin puree, mascarpone cheese, light brown sugar, ground ginger, salt, cinnamon, and nutmeg. Whip these ingredients until light and fluffy.
Fold in Whipped Cream: Gently fold the whipped cream mixture into the pumpkin mascarpone mixture until fully incorporated and smooth.
Assemble Tiramisu Layers: Briefly dip each lady finger into the chai tea, only enough to soak slightly without becoming soggy. Arrange a layer of soaked lady fingers in your serving dish to cover the bottom. Spread half of the pumpkin mascarpone mixture over the lady fingers. Repeat with another layer of dipped lady fingers and the remaining pumpkin mixture.
Top with Whipped Cream and Cinnamon: Whip the remaining 1 cup of heavy cream with 1 tablespoon sugar until stiff peaks form or use prepared whipped cream. Pipe or spread this whipped cream on top of the tiramisu. Dust lightly with cinnamon if desired.
Chill and Serve: Refrigerate the assembled tiramisu for at least 1 hour to allow the flavors to meld and the dessert to set. Serve chilled.

Notes

This recipe uses store-bought lady fingers which contain eggs, so it is not fully egg-free despite the egg-free filling.
The tiramisu can be made up to two days ahead; store covered with plastic wrap pressed onto the pumpkin mousse layer to prevent drying.
Wait to add the whipped cream topping until just a few hours before serving for the best texture.
For individual servings, layer in smaller containers or glasses instead of a casserole dish.
If you prefer a stronger chai flavor, steep the tea bags longer but avoid bitterness.
Be careful not to over-soak the lady fingers to prevent sogginess.

Keywords: Pumpkin Tiramisu, Chai Tiramisu, Fall Dessert, No-Bake Dessert, Pumpkin Dessert, Autumn Recipe, Mascarpone Dessert