Pumpkin Cream Tiramisu
Pumpkin isn't only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you’ll add this recipe to keeper files.
Pumpkin isn't only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you’ll add this recipe to keeper files.
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup butter softened
- 1 cup sugar
- 1/4 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 1/4 cup honey
- 1/4 cup dark rum
- 1 teaspoon ground cloves
- 3/4 cup sugar
- 2 cups heavy whipping cream
- 1 package (8 ounces) cream cheese softened
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1-1/2 teaspoons ground ginger
- 2-1/3 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 cup solid-pack pumpkin
- 1 teaspoon dark rum
- tiramisu:
- 2-1/4 cups solid-pack pumpkin
- 1/2 teaspoon ground cinnamon or nutmeg
- Carbohydrate 4.87645976065926 g
- Cholesterol 65.3604166925779 mg
- Fat 15.546509836164 g
- Fiber 0.635902780196729 g
- Protein 1.17103520844927 g
- Saturated Fat 9.61792087424629 g
- Serving Size 1 1 servings. (74g)
- Sodium 8208.13438804653 mg
- Sugar 4.24055698046253 g
- Trans Fat 1.00722289998985 g
- Calories 170 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and sugar until light and fluffy.
- Gradually beat in egg and honey.
- Add pumpkin and rum; mix well.
- In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture.
- Cut a 3/4-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag.
- Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment paper-lined baking sheets.
- Bake 12-14 minutes or until cookies are golden and set.
- Cool on a wire rack.
- In a large bowl, mix pumpkin and spices.
- In a small bowl, beat cream until it begins to thicken.
- Add sugar; beat until soft peaks form.
- Fold a third of whipped cream mixture into pumpkin mixture.
- In a small bowl, beat cream cheese until smooth.
- Beat in remaining whipped cream until combined.
- Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum.
- Top with a third of the pumpkin filling.
- Spread with a third of the cream cheese mixture.
- Repeat layers twice.
- Refrigerate, covered, 8 hours or overnight.
- Sprinkle with cinnamon.
A Pumpkin Twist on a Classic: My Pumpkin Cream Tiramisu
As a busy working mom, finding time for elaborate baking projects is a luxury I rarely afford myself. But when the crisp autumn air arrives, and the pumpkin spice everything lattes start appearing in coffee shops, I crave a seasonal treat that feels both indulgent and relatively easy to make. This pumpkin cream tiramisu fits the bill perfectly. It’s a delicious twist on a beloved classic, retaining that creamy, coffee-soaked goodness but with a delightful autumnal makeover. The pumpkin adds a warm, comforting spice that elevates the entire dessert experience, making it a welcome addition to any fall gathering or cozy night in.
The beauty of this recipe lies in its simplicity. It’s not a complicated multi-day affair like some tiramisu recipes can be. The cookie base, while requiring some precision piping, bakes surprisingly quickly. The layers come together effortlessly, and the chilling time gives me the freedom to focus on other things, knowing my dessert is patiently setting itself up to be the star of the show. I often prepare this on a Friday evening, allowing it to chill overnight, ready for a delightful Saturday breakfast or a decadent evening treat. It's the kind of dessert that allows you to savor the simple pleasure of good food without spending hours slaving away in the kitchen. The rich creamy texture complements the light and airy cookies, resulting in a dessert that satisfies without being overly heavy.
The aroma of pumpkin spice wafting through the kitchen as the cookies bake is enough to make anyone feel warm and fuzzy inside. It’s the epitome of autumn comfort. This recipe truly captures the essence of fall – the warmth, the spice, the feeling of indulgence without any guilt. It's become a regular feature in my household, a cherished dessert that my family eagerly anticipates each year. From weekend brunches to unexpected guest appearances, this Pumpkin Cream Tiramisu always receives rave reviews and is a testament to the transformative power of a little pumpkin spice magic.
Beyond the simple pleasure of taste, this recipe holds a special significance for me. It reminds me of simpler times, of cozy evenings spent with loved ones, and the joy of creating something beautiful and delicious. It’s a reminder to slow down, appreciate the little things, and allow myself the indulgence of a truly special treat. The process of making it, from the gentle creaming of butter and sugar to the careful layering of the final product, is a mindful experience that I deeply cherish. It’s more than just a recipe; it’s a tradition, a slice of autumn happiness that I happily share with everyone I know.
Tips for Success:
I encourage you to give this Pumpkin Cream Tiramisu recipe a try. I believe it will quickly become a family favorite, just as it has for me.
