Pumpkin Tiramisu Recipe

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A wonderful Fall dessert filled with the warm flavors of pumpkin and spice, perfect for entertaining.
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  • 1 package pound cake mix or 6 oz. ladyfingers, split in half lengthwise
  • 8 ounces cream cheese softened
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups whipping cream
  • 3/4 cup sugar
  • 15 ounces pumpkin purée
  • 4 tablespoons spiced rum
  • 8 small ginger cookies - crushed
Container: 9 inch diameter spring form pan, mixer
20 mins
45 mins
6+ hrs
  • Prepare the pound cake according to package directions.
  • Allow to cool.
  • Whip the whipping cream and sugar until peaks start to form, approximately 4-5 minutes.
  • Add cream cheese, pumpkin purée and pumpkin pie spice.
  • Mix just until smooth.
  • Cut the pound cake into 1/2 inch wide slice.
  • Line the bottom of a springform pan with 1/2 of the cake slices.
  • You will need to cut them to fit. Crowd and overlap them to completely cover the bottom.
  • Sprinkle with 2 tablespoons rum.
  • Spread half of the pumpkin filling over the pound cake.
  • Repeat with second half of the pound cake slices.
  • Sprinkle with 2 tablespoons of rum then the rest of the filling. Smooth out the top.
  • Cover tightly with plastic wrap and then aluminum foil.
  • Chill overnight.
  • To unmold, run a knife around the edge and release the pan sides.
  • Place on a serving platter and sprinkle with crushed cookies.
  • Cut and serve.
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Pumpkin Tiramisu Recipe Reviews

pumpkin tiramisu

Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
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jwc User
Rating of 5 out of 5.0 stars
Reviewed By
"Delicious! Just enough pumpkin flavor but not overwhelming."
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