Pumpkin Tiramisu
This Pumpkin Tiramisu blends smooth pumpkin cream with espresso-soaked ladyfingers for a rich, no-bake dessert that's perfect for fall gatherings and holidays.
Servings 6
Calories 477kcal
Equipment
- 8 ounce dessert glasses , or trifle dish
- Fine grater , for chocolate topping
Ingredients
- 3 ounces dark chocolate
- ¾ cup hot coffee
- 5 tablespoons Brandy
- 8 ounces ⅓ less fat cream cheese softened
- 2 tablespoons butter softened
- ⅓ cup light cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ½ teaspoon ground cinnamon
- 7 ounces Italian ladyfingers about 24 cookies
Instructions
- In a large mixing bowl, Whisk coarsely chopped chocolate into hot coffee until melted. Stir in 2 tablespoons brandy. Set aside.
- In another large mixing bowl, mix together cream cheese and butter until flulffy. Add light cream, vanilla, cinnamon, pumpkin and 3 remaining tablespoons of brandy. Mix well until creamy.
- Pour coffee mixture into a deep dish. Dip ladyfingers into coffee mixture until soaked but not soggy (about 3-4 seconds). Arrange in single layer in bottom of 6 (8 ounce) glasses, breaking cookies if needed. Top layer with pumpkin cream cheese mixture. Repeat layering.
- Grate chocolate over top of tiramisu. Cover and refrigerate for at least 4 hours and up to 2 days. Serve cold.
Notes
Nutrition
Calories: 477kcal | Carbohydrates: 53g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 225mg | Potassium: 347mg | Fiber: 3g | Sugar: 27g | Vitamin A: 7005IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 4mg | Net Carbohydrates: 50g
