November in the Coastal Bend may not bring fall colors or chilly afternoons, but it brings something just as special: time to gather. Life along the coast reminds us to appreciate the simple things—bay breezes, Texas sunsets, fresh seafood shared with friends and a table filled with the ones we love. Pumpkin tiramisu brings the taste of autumn to your table. Creamy mascarpone whipped with pumpkin, cinnamon and ginger is sandwiched between espresso-soaked ladyfingers, then topped with cocoa laced with pumpkin pie spice, for a dessert that feels festive without being fussy. It’s the perfect end to your Thanksgiving supper, or any meal shared with family and friends you’re grateful for.
Pumpkin Tiramisu
Prep time: 20 minutes |Inactive prep time: 6-8 hours | Cook time: 15 minutes | Serves 6-8
Ingredients:
- 16 oz mascarpone cheese, cold
- 1 (15-ounce) can pumpkin puree
- 3/4 cup brown sugar, plus 1/4 cup packed brown sugar
- 1 1/2 cup whipping cream
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 2 cups brewed espresso or coffee, cooled
- 2 (7-ounce) packages ladyfingers
- 1/4 cup cocoa powder
- 1 tbsp pumpkin pie spice
Optional: 2 oz coffee-flavored liqueur
Directions:
- Beat mascarpone cheese, canned pumpkin, 3/4 cup packed brown sugar, whipping cream, cinnamon, ginger, vanilla, salt, nutmeg and ground cloves until soft peaks form. Avoid overmixing to prevent curdling the mascarpone cheese or cream.
- Transfer cooled coffee to a shallow bowl and stir in 1/4 cup of packed brown sugar (and coffee-flavored liqueur, if using). Soak the ladyfingers for 1-2 seconds, then flip to the other side and soak an additional 1-2 seconds. Remove ladyfingers from the coffee and transfer to a 9×9-inch dish. Line the bottom of the dish with a single layer of ladyfingers.
- Top the ladyfingers with half of the mascarpone mixture and level with a spatula. Repeat with another layer of ladyfingers followed by a topping of mascarpone mixture.
- Combine the cocoa powder and pumpkin pie spice in a sieve and cover the surface of the mascarpone mixture with a dusting of sifted powder. Refrigerate for 6-8 hours and serve cold.
