The pumpkmisù is a delicious pumpkin-based dessert, a creative autumn version of the classic tiramisu.
With ladyfingers, coffee, and a luscious cream of pumpkin and mascarpone, a pinch of cinnamon, and the essential unsweetened cocoa powder, without raw eggs, this pumpkin tiramisu is a perfect, tasty, and irresistible end to a meal.
Read how to make the pumpkmisù with the easy recipe you’ll find below, as always, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6 – 8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7.75 oz pumpkin (already cleaned)
- 3.88 oz mascarpone
- 0.55 cup whipping cream
- 1.41 oz sugar
- 2.37 tbsp milk
- 5.29 oz ladyfingers
- 2 espresso cups coffee (cold, sweetened to taste)
- cinnamon powder
- unsweetened cocoa powder
Preparation of the pumpkmisù
Cut the pumpkin into cubes and place it in a pot with the milk, sugar, and a pinch of cinnamon powder.
Cover with a lid and cook on low heat for about twenty minutes, until the pumpkin is soft.
Use an immersion blender to purée everything, then let it cool.Add the mascarpone and mix thoroughly.
Whip the cream to stiff peaks and fold it into the mascarpone and pumpkin mixture using a spatula with upward motions, until you get a homogeneous mixture.
In a 4.7 x 7.9 inch baking dish, create a layer of ladyfingers soaked in coffee.Pour half of the cream and level it, then make another layer of ladyfingers soaked in coffee and cover with the rest of the cream.
Cover the dish with plastic wrap and let it rest in the refrigerator for at least an hour.
When serving, sprinkle the top of your pumpkmisù with a dusting of unsweetened cocoa powder.
Notes
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