Pumpkin Tiramisu

Pumpkin Tiramisu


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 4   Average: 5/5]

Some people are just not into pies or some people just like to change it up a bit. Whatever the reason you may want to give this Pumpkin Tiramisu recipe a try. It’s not as difficult as it looks.

  • 1 1/2 Cups Whipping Cream
  • 3/4 Cup Sugar
  • 8 Ounces Mascarpone Cheese
  • 15 Ounces Pumpkin Purée
  • 1 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Ginger
  • 1 Vanilla Sponge Cake
  • 1 Cup Amaretto Simple Syrup
  • 1 Tablespoon Cocoa For Dusting
  1. In a large-size bowl beat the cream and sugar together with an electric mixer until stiff peaks almost form. With mixer, on low speed, add mascarpone cheese, pumpkin puree, cinnamon, cloves, nutmeg, and ginger. Combine well.
  2. Cut two 8 inch circles from sponge cake and line bottom of 8 inch springform pan with one of the cake circles. Using a pastry brush, soak cake with 1/2 cup Amaretto simple syrup. Spread half pumpkin filling over cake. Next add second cake circle. Brush that layer with another 1/2 cup Amaretto simple syrup. Spread remaining filling over cake and smooth with spatula.
  3. Cover with plastic wrap and place in refrigerator. Chill overnight. Next day, run a warm knife around edges of cake and release side of springform pan.
  4. Dust with cocoa before serving.
  5. Serves 8
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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