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Pumpkin Tiramisu with Candied Pecans


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  • 2 cups heavy whipping cream
  • 1 cup granulated sugar
  • 16 oz tub of marscarpone cheese
  • 15 ounces of canned pumpkin (not the pie filling)
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 1/2 tsp ground ginger
  • 1 tsp fresh ground nutmeg
  • 1/2 cup rum, or your favorite booze
  • 1 1/2 tsp instant espresso, or strong coffee
  • 2 large packages of lady fingers (approx. 200 g each box)
  • 1/2 cup Skor bits


Adapted from


Step 1

In the bowl of a mixer, beat the whipping cream and sugar until stiff peaks form. Remove to another bowl. In the same bowl that you beat the cream (don't bother washing it), beat together the mascarpone, pumpkin and spices until all combined, scraping down sides. Add the whipped cream and sugar mixture, and beat until thick and all combined. Set aside. In a small bowl, combine the rum and espresso. Set aside.

Line the bottom and sides of a 9 or 10 inch spring form pan with parchment paper. Layer lady fingers on the bottom. Using a pastry brush, paint the cookies with your rum/espresso mixture. Spread a third of the pumpkin mixture over top. Layer in more fingers, brush with rum combo and spread pumpkin. Do the same for the third layer, finishing with the pumpkin. You may have some lady fingers left over. Wrap tiramisu with plastic and refrigerate for at least 12 hours, but the longer the wait the better it is. Sprinkle with Skor bits and a generous helping of Candied Pecans.

Candied Pecans
1/3 cup brown sugar
1/3 cup granulated sugar
1 tsp coarse salt
1 tsp cinnamon
1 cup pecan halves
1 egg white
1 tbsp water

Preheat oven to 300 degrees Fahrenheit. Mix the sugars and spices together. In a separate bowl, beat the egg white and water until frothy, not stiff. Add nuts to the egg white, tossing to coat. Add the sugar mixture and toss again so evenly coated. Spread on a parchment lined bake sheet and bake for 30 min, stirring occasionally. Separate nuts as they cool. Sprinkle on tiramisu


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