Jump to Recipe Print Recipe

Pumpkin Tiramisu

Here's a perfect solution to the pumpkin pie stand-off that combines the flavors of pumpkin pie with spiced ladyfingers.
Print Recipe Pin Recipe Share on Facebook
Servings 12

Ingredients
  

  • 1 pkg store-bought lady fingers

OR make your own lady fingers:

  • 1/2 cup butter softened
  • 1 cup sugar
  • 1 large egg room temperature
  • 1/4 cup honey
  • 1/2 cup solid-pack pumpkin
  • 1 teaspoon spiced rum or dark rum
  • 2-1/3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

For the filling:

  • 2-1/4 cups solid-pack pumpkin
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 cups heavy whipping cream
  • 3/4 cup sugar
  • 12 ounces cream cheese softened
  • 1/4 cup spiced rum or dark rum
  • 1/2 teaspoon ground cinnamon or nutmeg

Instructions
 

If you're making your own lady fingers:

  • Preheat oven to 350° F.
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually beat in egg and honey. Add pumpkin and rum; mix well.
  • In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture.
  • Cut a 3/4-in. hole in the tip of a pastry bag. If you don't have a pastry bag, you can cut one corner (3/4-inch) off a large ziploc bag.
  • Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment-lined baking sheets. Bake until cookies are golden and set, 12-14 minutes. Cool on a wire rack.

For the filling:

  • In a large bowl, mix pumpkin and spices.
  • In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of the whipped cream mixture into pumpkin mixture.
  • In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined.

Assemble the tiramisu:

  • Arrange a third of the lady fingers in a single layer in a 13×9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice.
  • Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon or nutmeg at serving time.
Keyword Pumpkin, Thanksgiving, Tiramisu