Pumpkin Pie Tiramisu

A delightful twist on the classic tiramisu, combining espresso-soaked ladyfingers with pumpkin pie mascarpone cream for a Thanksgiving dessert that brings warm spice and bold coffee together.

By @thefeedfeed

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 14 ounce pumpkin purée
• 0.33 cup dark brown sugar
• 0.67 cup half & half
• 2 teaspoon pumpkin pie spice
• 0.75 teaspoon kosher salt
• 2 large egg yolks
• 0.33 cup dark brown sugar
• 0 pumpkin mixture
• 0 egg yolk mixture
• 0 pumpkin mixture
• 16 ounce mascarpone cheese
• 0.5 cup heavy cream
• 0 mascarpone mixture
• 0 cooled pumpkin mixture
• 28 ladyfinger biscuits
• 2 cup strong black coffee or espresso
• 0 soaked ladyfingers
• 0 pumpkin mascarpone cream
• 0 soaked ladyfingers
• 1 tablespoon unsweetened cocoa powder
• 0.5 teaspoon pumpkin pie spice

Instructions

1. In a medium saucepan, combine the pumpkin purée, 1/3 cup of the dark brown sugar, half & half, pumpkin pie spice, and kosher salt. Cook over medium heat, stirring frequently, until the mixture begins to simmer.
2. In a small bowl, whisk the egg yolks with the remaining 1/3 cup of dark brown sugar until smooth.
3. Gradually whisk the hot pumpkin mixture into the egg yolk mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3 to 5 minutes.
4. Transfer the mixture to a large bowl and let it cool to room temperature.
5. In a separate bowl, beat the mascarpone cheese and cold heavy cream until smooth and slightly thickened.
6. Fold the mascarpone mixture into the cooled pumpkin mixture until well combined.
7. Dip each ladyfinger biscuit into the cooled coffee or espresso, ensuring they are soaked but not soggy.
8. Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
9. Spread half of the pumpkin mascarpone cream over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining cream.
10. Dust the top with unsweetened cocoa powder and a sprinkle of pumpkin pie spice. Refrigerate for at least 4 hours before serving.