Easy No-Bake Pumpkin Tiramisu with Espresso Mascarpone

This Easy No-Bake Pumpkin Tiramisu with Espresso Mascarpone is the ultimate fall dessert that combines the classic Italian coffee-soaked treat with the cozy flavors of pumpkin spice. It is a sophisticated yet simple dessert that requires no oven time, making it perfect for your next holiday gathering or seasonal celebration. Whether you are a fan of traditional tiramisu or looking for a modern pumpkin twist, this creamy and decadent dish will satisfy every sweet tooth.

Why You Will Love This Recipe

You will love this Easy No-Bake Pumpkin Tiramisu with Espresso Mascarpone because it offers a perfect balance of bold caffeine and warm autumnal spices. Unlike traditional pumpkin pies, this dessert is light and airy thanks to the whipped mascarpone and heavy cream. It is an ideal make-ahead dessert, as the flavors only improve as it sits in the refrigerator. Best of all, there is no baking required, which saves you precious oven space during busy holiday cooking sessions.

Ingredients

• 24-30 Italian Ladyfingers (Savoiardi)
• 1.5 cups strong brewed espresso or very strong coffee, cooled to room temperature
• 16 ounces mascarpone cheese, softened
• 1 cup canned pumpkin puree (ensure it is pure pumpkin, not pie filling)
• 1.5 cups heavy whipping cream, chilled
• 3/4 cup powdered sugar
• 1.5 teaspoons pumpkin pie spice
• 1 teaspoon pure vanilla extract
• Unsweetened cocoa powder or cinnamon for dusting
• Optional: 1 tablespoon dark rum or coffee liqueur for the espresso soak

Step-by-Step Instructions

1. In a large mixing bowl, combine the softened mascarpone cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Use an electric hand mixer to beat the mixture until it is smooth and creamy.
2. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mascarpone mixture using a spatula until no white streaks remain, being careful not to deflate the air.
3. Pour the cooled espresso into a shallow bowl. If using liqueur, stir it into the espresso now.
4. One at a time, quickly dip each ladyfinger into the espresso. Do not soak them for more than a second or two, as they will become mushy.
5. Arrange a single layer of the dipped ladyfingers in the bottom of an 8×8 or 9×9 inch baking dish.
6. Spread half of the pumpkin mascarpone mixture evenly over the ladyfinger layer.
7. Repeat the process with another layer of espresso-dipped ladyfingers, followed by the remaining pumpkin mascarpone cream. Smooth the top with a spatula.
8. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, though overnight is best to allow the ladyfingers to soften to a cake-like consistency.
9. Just before serving, dust the top generously with cocoa powder or a pinch of pumpkin pie spice.

Expert Tips / Pro Tips

To achieve the best results with your Easy No-Bake Pumpkin Tiramisu with Espresso Mascarpone, always use full-fat mascarpone cheese. Low-fat versions may result in a runny consistency. When dipping the ladyfingers, a “quick dunk” is the secret; the cookies should still feel slightly firm when you place them in the pan, as they will continue to absorb moisture from the cream as they chill. For the cleanest slices, use a sharp knife dipped in hot water and wiped clean between every cut.

Variations & Substitutions

If you prefer a different flavor profile, you can swap the ladyfingers for gingersnap cookies or Biscoff crackers for an extra spicy crunch. For those who avoid caffeine, decaffeinated espresso works perfectly well without altering the flavor. If you cannot find pumpkin pie spice, you can make your own by mixing cinnamon, nutmeg, ginger, and ground cloves. For a nuttier finish, sprinkle toasted pecans or pepitas over the top layer before serving.

Serving Suggestions

Serve this tiramisu chilled directly from the refrigerator. It looks beautiful when served in clear glass dessert coupes if you prefer individual portions rather than a large dish. A dollop of extra whipped cream on top and a cinnamon stick garnish can elevate the presentation for a formal dinner party. It pairs exceptionally well with a hot cup of coffee or a glass of dessert wine.

Storage, Freezing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. While tiramisu is best enjoyed fresh, you can freeze it for up to one month. To freeze, wrap the dish tightly in plastic wrap and then aluminum foil. Thaw it in the refrigerator overnight before serving. Note that the texture of the ladyfingers may change slightly after freezing. Reheating is not recommended as this is a cold dessert.

Nutrition Information

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, it is best to use 100% pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will make the dessert overly sweet and may affect the consistency of the mascarpone cream.

How long does the tiramisu need to set?

For the best texture, the tiramisu should set in the fridge for at least 6 hours. Refrigerating it overnight is the preferred method to ensure the ladyfingers have fully softened and the flavors have melded.

Is there a substitute for mascarpone cheese?

While mascarpone is traditional for tiramisu, you can substitute it with a mixture of 16 ounces of cream cheese blended with 1/4 cup of heavy cream and 2 tablespoons of softened butter for a similar creamy texture.

Why is my tiramisu watery?

This usually happens if the ladyfingers were soaked for too long or if the pumpkin puree had excess moisture. You can blot the pumpkin puree with a paper towel before mixing to remove any extra liquid.

Easy No-Bake Pumpkin Tiramisu with Espresso Mascarpone

A seasonal twist on the classic Italian dessert, featuring layers of espresso-soaked ladyfingers, a creamy pumpkin-spiced mascarpone filling, and a hint of autumn warmth.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American, Italian

Calories: 420

Ingredients Method Notes

Ingredients

  

Espresso Soak

• 1.5 cups brewed espresso cooled to room temperature
• 2 tbsp dark rum optional
• 1 tbsp granulated sugar

Pumpkin Mascarpone Filling

• 16 oz mascarpone cheese room temperature
• 1 cup pumpkin puree not pumpkin pie filling
• 0.5 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1.5 cups heavy whipping cream cold

Assembly

• 24 ladyfingers savoiardi style
• 1 tbsp cocoa powder for dusting

Method

 

Instructions

1. In a shallow bowl, whisk together the cooled espresso, rum, and sugar until the sugar is dissolved.
2. In a large mixing bowl, beat the mascarpone cheese, pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice until smooth and creamy.
3. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mascarpone mixture using a spatula until no white streaks remain.
4. Quickly dip each ladyfinger into the espresso mixture for 1-2 seconds per side. Do not over-soak or they will become mushy.
5. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8 inch baking dish.
6. Spread half of the pumpkin mascarpone mixture evenly over the ladyfingers, smoothing it out with an offset spatula.
7. Repeat with a second layer of dipped ladyfingers and top with the remaining pumpkin mixture.
8. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the ladyfingers to soften and flavors to meld.
9. Just before serving, dust the top generously with cocoa powder using a fine-mesh sieve.

Notes

For the best results, ensure your mascarpone is at room temperature to prevent lumps, but keep your heavy cream very cold for the best volume when whipping.