7 years ago

Pumpkin Cream Tiramisu

Looking for a way to satisfy your pumpkin cravings? Try this fall twist on tiramisu!

Preparation time: 45 minutes, not including chilling time


  • 16 ounces mascarpone cheese
  • 1 (15-ounce) can pumpkin
  • 1 cup sugar
  • ½ cup whipping cream
  • ⅓ cup sweet Marsala wine
  • 1 tablespoon Lunds & Byerlys Pumpkin Pie Spice
  • 3 (3-ounce) packages ladyfingers
  • 1 cup brewed espresso, chilled, divided (can substitute 3 rounded teaspoons instant espresso + 1 cup boiling water)
  • 1 cup English toffee bits, divided
  • Spiced Whipped Cream (see recipe below), for serving
  • Pecan halves, toasted, for serving
  • Additional English toffee bits, for serving


  1. In large mixing bowl, combine first 6 ingredients; beat until smooth and creamy.
  2. Split ladyfingers in half and separate. Arrange 36 halves, cut side down and overlapping slightly, in bottom of 9×13 baking dish.
  3. Spoon ½ cup espresso evenly over ladyfingers.
  4. Spread half of pumpkin mixture (about 3 cups) over ladyfingers; sprinkle with ½ cup toffee bits.
  5. Arrange remaining ladyfingers over toffee bits.
  6. Spoon remaining ½ cup espresso over ladyfingers; layer with remaining pumpkin mixture and ½ cup toffee bits.
  7. Refrigerate, covered, at least 8 hours or overnight.
  8. To serve: Carefully scoop down through all layers; serve in dishes or on dessert plates. Top each serving with a dollop of Spiced Whipped Cream, pecan halves and English toffee bits.

To make Spiced Whipped Cream:

In small mixing bowl, combine 1 ½ cups whipping cream, 3 tablespoons sugar and ½ teaspoon Lunds & Byerlys Pumpkin Pie Spice; beat until soft peaks form.