Pumpkin Spice Tiramisu (No Eggs, No Alcohol, Ultra-Creamy)

Forget the complicated pastries and soufflés. This is a zero-stress, maximum-payoff dessert that tastes like autumn wrapped itself in a cashmere blanket and learned Italian. Expect layers of plush cream, tender cookies, and big pumpkin spice energy—without raw eggs or booze.

It’s bold, ridiculously creamy, and comes together so fast you’ll look suspiciously talented. Hungry guests? Last-minute invite?

This is your power move.

What Makes This Recipe So Good

• No eggs, no alcohol: Safe for kids, pregnant friends, and anyone skipping spirits—without sacrificing flavor or texture.
• Ultra-creamy texture: Mascarpone + whipped cream + pumpkin puree = a cloud you can slice.
• Faster than classic tiramisu: No custard, no brewing espresso (unless you want to), and minimal chill time.
• Balanced flavor: Warm spices, mellow pumpkin, coffee or chai for depth, and a delicate cocoa finish.
• Make-ahead winner: Sets beautifully in the fridge. Tastes even better the next day—if it survives that long.

What Goes Into This Recipe – Ingredients

• 1 1/2 cups heavy whipping cream, cold
• 8 ounces mascarpone cheese, cold
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup powdered sugar, sifted
• 1/4 cup maple syrup (or honey)
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice (or 1 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + pinch allspice)
• Pinch of fine sea salt
• 30–36 ladyfingers (savoiardi) – crisp, not soft
• 1 1/4 cups strong coffee, cooled (or brewed chai for a caffeine-light swap)
• 2–3 tablespoons brown sugar, optional, to sweeten coffee/tea dip
• Unsweetened cocoa powder, for dusting
• Optional toppers: shaved dark chocolate, crushed pecans, or a light drizzle of maple

How to Make It – Instructions

1. Sweeten the dip: In a shallow dish, combine cooled coffee (or chai) with brown sugar, stirring until dissolved. Set aside.
2. Whip the cream: In a cold bowl, beat heavy cream to stiff peaks.Don’t overbeat—no butter factories today.
3. Make the pumpkin-mascarpone base: In another bowl, whisk mascarpone, pumpkin puree, powdered sugar, maple syrup, vanilla, pumpkin spice, and a pinch of salt until smooth and glossy.
4. Fold like a pro: Gently fold the whipped cream into the pumpkin-mascarpone in two additions until no streaks remain. The goal: silky and airy.
5. Layer 1: Quickly dip each ladyfinger (1–2 seconds per side—no swimming lessons) and line the bottom of an 8×8-inch dish or similar.
6. Cream layer: Spread half the pumpkin cream over the soaked ladyfingers. Smooth with a spatula.
7. Layer 2: Repeat with another layer of dipped ladyfingers and the remaining cream.
8. Chill: Cover and refrigerate for at least 4 hours, preferably overnight for the best set and flavor marriage.
9. Finish: Just before serving, dust generously with cocoa powder.Add shaved chocolate or pecans if you’re feeling extra.
10. Slice and flex: Cut into squares with a warm knife for clean edges. Serve cold.

Storage Instructions

• Refrigerator: Cover tightly and refrigerate up to 3 days. The flavor deepens and the texture stays lush.
• Freezer: Freeze tightly wrapped (without cocoa dusting) for up to 1 month.Thaw overnight in the fridge, then dust with cocoa before serving.
• Make-ahead tip: Assemble the night before. Dust topping just before serving to avoid moisture stains.

Why This is Good for You

• Pumpkin power: High in vitamin A and fiber, pumpkin brings legit nutrition to dessert—sneaky, right?
• No raw eggs: Lower risk and easier to digest for many people.
• Controlled sweetness: Maple syrup plus powdered sugar keeps sweetness balanced instead of cloying.
• Satiety without heaviness: The whipped cream structure satisfies with smaller portions. IMO, it’s indulgence with a side of sanity.

Avoid These Mistakes

• Over-soaking the ladyfingers: A quick dip is plenty.If they’re mushy going in, they’ll be soup coming out.
• Warm ingredients: Keep mascarpone and cream cold. Warm dairy = runny cream = dessert regret.
• Using pumpkin pie filling: It’s pre-sweetened and spiced. You’ll lose control of flavor and texture.
• Skipping the chill: It needs time to set and mingle.Patience pays; impatience turns it into parfait.
• Heavy cocoa too early: Dust right before serving to avoid soggy, spotty tops.

Alternatives

• Coffee swaps: Use decaf, strong black tea, chai, or warm apple cider for a non-coffee profile.
• Dairy-free option: Use a thick dairy-free whipping cream and dairy-free cream cheese or coconut-based mascarpone. Ensure both are well chilled.
• Gluten-free: Choose gluten-free ladyfingers or use thin, crisp gluten-free cookies (dip even faster).
• Sweetener tweaks: Replace maple syrup with honey or more powdered sugar; add 1–2 tsp extra to taste.
• Spice control: Prefer subtle? Use 1–1.5 tsp pumpkin spice.Want fall to punch you? Go to 2.5 tsp.
• Texture add-ins: Fold in a handful of crushed pecans or ginger snaps between layers for crunch.

FAQ

Can I make this 100% kid-friendly without coffee?

Yes. Use decaf, chai, or even apple cider.

You can also mix warm water with a little maple and vanilla to create a mild dip that still softens the ladyfingers.

What if I can’t find mascarpone?

Use full-fat cream cheese softened slightly, then whisk until smooth with 2–3 tablespoons heavy cream to loosen. Flavor will be a bit tangier, but still awesome.

How long does it need to chill?

Minimum 4 hours. Overnight is ideal for clean slices and the dreamiest texture.

FYI, day-two leftovers are elite.

Can I reduce the sugar?

You can cut the powdered sugar to 1/3 cup and skip sweetening the coffee. Taste the cream before assembling and adjust with maple if needed.

Will soft ladyfingers work?

They can, but the texture is more cake-like and they soak faster, so dip for just a quick touch. Crisp savoiardi hold structure best.

Can I assemble in individual cups?

Absolutely.

Layer in 8–10 small glasses for a party-ready dessert. Same chill time, major presentation points.

My Take

This pumpkin spice tiramisu is the shortcut dessert that doesn’t taste like a shortcut. It’s the vibe of a coffee shop in October, but with better lighting and no line.

The no-egg, no-alcohol route keeps it inclusive, and the mascarpone-pumpkin combo is wildly silky. Make it once and people will start “just checking in” around dessert o’clock. Coincidence?

Sure. Keep a pan in the fridge anyway.