Pumpkin Tiramisu

A perfect fall dessert


The line separating summer and fall is an ambiguous one, at least weather wise. Mother Nature showcases her bipolar behavior right around September and October, leaving us to flirt between shorts and T-shirts and jeans and sweatshirts any given week. If there exists just one telltale sign that beautiful autumn is upon us, though, it is the welcomed addition of pumpkin varieties into our culinary expeditions. 

Personally, I associate anything from grabbing a pumpkin ale (or three) after work to indulging in a sweet slice of pumpkin pie after dinner with the season, just as much as I do the mosaic of leaves coating the sidewalk.
The last month and a half or so has given the New York metro area a tornado warning, an earthquake, a full-on hurricane (Irene) and the remnants of one (Lee), all while giving us the typically muggy and humid weather to which we are accustomed. With my existentialist dispositions growing antsy over the limbo between the seasons, I attempted to dive into fall headfirst. And what better way to do so than with pumpkin?

My first inclination was to pick up a fresh-baked pumpkin pie at the store. But suspecting that fresh pumpkin might not quite be in season yet, I knew I would be better off making something with canned pumpkin puree. Being an Italophile, I immediately thought of Pumpkin Tiramisu. With a few friends in town giving the perfect audience, this would nicely complement the carb-loaded pasta and breadcrumbs recipe I had already planned.

This variant on a classic Italian dessert is sure to make your mouth water on appearance alone, and it sure doesn’t disappoint on taste. The pumpkin puree, cinnamon and nutmeg flavors are apparent enough to bring positive images of autumn into mind, but not overpowering as to be sickeningly sweet. 

On a side note, I would be sure to make finding actual ladyfingers the first priority in preparing this recipe. The firmness of the ladyfingers and the mascarpone cheese are, at least to me, what make it a variant of tiramisu and not its own dish. And for those of you without an electric whisk or mixer, I suggest picking up a can of whipped cream and hand-whipping sugar in to your liking. Whipping heavy cream by hand is not worth the time and effort, this I found out the hard way.

So if you’re like me and are longing for fall, some Pumpkin Tiramisu is a classy and alternative way to embrace the season. Buon appetito!

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  • Snooth User: Rona Lewis
    359096 115

    Wow. Tiramisu is my favorite dessert and I LOVE anything pumpkin. This looks amazing. Well done!

    Oct 05, 2011 at 4:26 PM

  • Pumpkin Tiramisu sounds fabulous, but the link to the recipe is not the same as the recipe that starts out in email. Does the link take me to the 'right' recipe? The recipe in the link calls for plain cream cheese and pumpkin pie spice, not what I would have expected based on what shows in the email. Thank you, Kathryn.

    Oct 06, 2011 at 1:11 PM

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