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Pumpkin Tiramisu


"This is a twist on the traditional tiramisu, made with pumpkin puree and spices and served in a trifle bowl. Place a light dusting of cinnamon on top just before serving/presenting."
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3 h 30 m servings 339 cals
Original recipe yields 20 servings (1 large trifle bowl)

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  • Prep

  • Ready In

  1. Beat cream and cream of tartar in a bowl with an electric mixer until soft peaks form.
  2. Beat mascarpone cheese in a separate bowl using an electric mixer on low speed; slowly beat in confectioners' sugar until fully incorporated. Add pumpkin puree, cinnamon, ginger, nutmeg, and cloves; beat until well combined. Fold whipped cream into pumpkin mixture.
  3. Mix coffee and rum together in a bowl. Briefly dip each ladyfinger into coffee mixture. Arrange a layer of dipped ladyfingers in the bottom of a trifle bowl or serving dish. Cover layer with about 1/3 of the pumpkin mixture. Continue layering ladyfingers and pumpkin mixture.
  4. Cover dish with plastic wrap and refrigerate until set, 3 hours to overnight.


  • Cook's Note:
  • Feel free to add/subtract and make this your own! I found a few recipes on-line for a pumpkin tiramisu and I made these changes to suit my personal tastes and needs. Hope you like it!
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 339 calories; 21.3 g fat; 34.3 g carbohydrates; 4.7 g protein; 104 mg cholesterol; 149 mg sodium. Full nutrition

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Made as written, but for ten servings instead of twenty. I divided it into individual portions using whisky glasses. I love the idea of pumpkin in a tiramisu but we didn’t care for the whipped c...