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The holidays just wouldn’t be complete without my Italian Nonna’s pumpkin tiramisu recipe. I love squeezing in a little Italian love whenever I can, and this dessert is one of our family traditions that has stood the test of time. Over the years, I’ve taken Nonna’s classic recipe and made it a bit lighter but just as delicious and comforting.
This lighter pumpkin tiramisu is the perfect way to bring a cozy fall twist to a classic Italian dessert. Layers of light, coffee-soaked ladyfingers, and creamy pumpkin filling come together for a festive treat everyone will love.
When I was little, I could never wait for dessert. I used to sneak a finger (or two!) into the tiramisu when no one was looking. It was my signature move as a kid… and honestly, I can’t blame my younger self!
We hope this pumpkin tiramisu recipe becomes a sweet tradition at your holiday table, just like it has been in ours. It’s simple to make, lighter than the traditional version, and guaranteed to impress your guests with every creamy, spiced bite.
If you love tiramisu, try our single-serving strawberry tiramisu, peach tiramisu, and blueberry tiramisu jars next!
Why You Will Love This Pumpkin Tiramisu Recipe
- So Easy: There are no eggs, alcohol, or mascarpone cheese needed! We made a delicious pumpkin pudding filling, and it’s topped with whipped topping for an effortless dessert.
- Delicious: It’s the ultimate fall dessert that’s rich, cozy, and full of pumpkin flavor.
- Lighter: We put our lightened-up twist on classic tiramisu with a seasonal pumpkin spin.
- Simple to Make: This pumpkin tiramisu is easy to assemble with no baking required!
Ingredients Needed
- Vanilla Instant Pudding Mix: Forms the base of the creamy pumpkin filling. You can use regular or sugar-free vanilla instant pudding mix.
- Milk: Use cold milk to make the pudding mixture.
- Sweetener: Adds the perfect touch of sweetness to the pumpkin pudding mixture.
- Pumpkin Puree: Stir into the pudding mixture for that delicious pumpkin flavor.
- Spices & Seasonings: Pumpkin pie spice, cinnamon, vanilla extract, and a pinch of salt add a cozy fall flavor to the tiramisu.
- Ladyfingers: A classic tiramisu essential! They soak up the coffee and pair perfectly with the pumpkin filling.
- Coffee: Use cooled brewed coffee to soak the ladyfingers for that signature tiramisu flavor.
- Whipped Topping: Top with whipped topping to add a light and creamy element that perfectly complements the pumpkin layers.
- Cocoa Powder: As an option, dust with cocoa powder and a pinch of cinnamon before serving for a beautiful finishing touch!
Find the full measurements in the recipe card below.
Substitutions & Variations
- Whipped Topping Options: Use your whipped topping of choice for this recipe or a non-dairy option. Some options include CocoWhip, TruWhip, fat-free Cool Whip, or homemade whipped cream.
- Dairy-Free Option: To make this pumpkin tiramisu dairy-free, use dairy-free milk when making the pudding mixture, and use a plant-based whipped topping.
- Coffee Swap: You can swap the brewed coffee with brewed espresso, if preferred, just keep in mind you will need one cup.
How To Make Pumpkin Tiramisu
Step 1: In a large bowl, use an electric hand mixer to whisk together the vanilla instant pudding mix, cold milk, and sweetener until thickened, following the package directions.
Then, fold in the pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, and a pinch of salt until fully combined and smooth.
Step 2: Brew the coffee or espresso and let it cool. Pour the cooled coffee into a shallow bowl. Then, lightly dip the ladyfingers in the coffee on one side for just a few seconds.
Step 3: Arrange a layer of 12 soaked ladyfingers in a 9×9-inch baking dish.
Next, spread half of the pumpkin pudding mixture evenly over the top. Add the remaining 12 soaked ladyfingers, then spread the remaining pumpkin mixture on top.
Step 4: Gently spread just enough whipped topping to cover the surface in a smooth, even layer.
Step 5: Refrigerate the tiramisu for at least 1 hour before serving to let the flavors meld. Just before serving, dust the top with a pinch of cinnamon and cocoa powder for the perfect finishing touch.
Serving Suggestions
Before serving, dust the top with cocoa powder and a pinch of cinnamon before serving for a beautiful finishing touch. It’s the perfect dessert to enjoy after a fall dinner, for Thanksgiving, or anytime you’re craving something cozy and pumpkin-spiced! Plus, check out our collection of 20+ healthy Thanksgiving desserts for more delicious recipes!
Shawna’s Expert Tips for the Best Pumpkin Tiramisu
- Cool the Coffee: Make sure your coffee or espresso has cooled before soaking the ladyfingers to prevent them from getting soggy.
- Use Pumpkin Puree: Make sure to use 100% pumpkin puree, not pumpkin pie filling.
- Layer Evenly: Spread each layer evenly for the perfect balance of pumpkin filling, ladyfingers, and whipped topping in every bite.
- Top Lightly: Add just enough whipped topping to cover the top for a light and creamy finish.
- Chill Before Serving: Refrigerate the tiramisu for at least 1 hour before serving so the flavors meld and it sets beautifully.
Storage Instructions
Cover and refrigerate any leftover pumpkin tiramisu for up to 1-2 days in the refrigerator. Avoid freezing it, as the whipped topping and pudding don’t thaw well.
More Pumpkin Desserts to Try!
- Healthy Pumpkin Pie
- No-Bake Pumpkin Pie Cups
- Sugar-Free Pumpkin Cheesecake
- High-Protein Pumpkin Mousse
- Pumpkin Protein Balls
- Pumpkin Fluff
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
PUMPKIN TIRAMISU
Ingredients
- 1 box of vanilla instant pudding mix, regular or sugar-free
- 2 cups cold milk
- 2 tablespoons sugar or sugar-free sweetener
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 24 ladyfingers
- 1 cup brewed coffee or espresso, cooled
- 3/4 cup whipped topping or whipped cream, for top layer
- 1/4 teaspoon cocoa powder, for dusting
- 1 pinch of cinnamon, for dusting
Instructions
- In a large bowl, use an electric hand mixer to whisk together the vanilla instant pudding mix, cold milk, and sweetener until thickened, following the package directions. Then, fold in the pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, and a pinch of salt until fully combined and smooth.
- Brew the coffee or espresso and let it cool. Pour the cooled coffee into a shallow bowl. Then, lightly dip the ladyfingers in the coffee on one side for just a few seconds, so they absorb some coffee but don’t get soggy or fall apart.
- Arrange a layer of 12 soaked ladyfingers in a 9×9-inch baking dish. Spread half of the pumpkin pudding mixture evenly over the top. Add the remaining 12 soaked ladyfingers, then spread the remaining pumpkin mixture on top.
- Gently spread just enough whipped topping to cover the surface in a smooth, even layer.
- Refrigerate the tiramisu for at least 1 hour before serving to let the flavors meld. Just before serving, dust the top with a pinch of cinnamon and cocoa powder for the perfect finishing touch.
Video
Notes
- Whipped Topping Options: Use your whipped topping of choice for this recipe or a non-dairy option. Some options include CocoWhip, TruWhip, fat-free Cool Whip, or homemade whipped cream.
- Use Pumpkin Puree: Make sure to use 100% pumpkin puree, not pumpkin pie filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This pumpkin tiramisu is one of my favorite no-bake recipes! I took my Nonna’s classic pumpkin tiramisu and lightened it up while keeping all the rich, creamy flavor. It’s easy to make, full of pumpkin and warm spices, and the perfect fall dessert to share with family and friends. I know you are going to love it.