Pumpkin Cream Tiramisu

Pumpkin Cream Tiramisu

Servings 1 dessert
Prep Time


  • 16 ounce mascarpone cheese
  • 1 15 ounce) can pumpkin
  • 1 cup Sugar
  • 1/2 cup whipping cream
  • 1/3 cup sweet Marsala wine
  • 1 tbsp Lunds & Byerlys Pumpkin Pie Spice
  • 3 3 ounce) packages ladyfingers
  • 1 cup brewed espresso, chilled, divided
  • 1 cup English toffee bits, divided
  • Spiced Whipped Cream (below)
  • pecan halves, toasted
  • English toffee bits


  1. In large mixer 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 9x13-inch baking dish. Spoon ½ cup espresso evenly over ladyfingers. Spread half of pumpkin mixture (about 3 cups) over ladyfingers; sprinkle with ½ cup toffee bits.
  3. Arrange remaining ladyfingers over toffee bits. Spoon remaining ½ cup espresso over ladyfingers; layer with remaining pumpkin mixture and ½ cup toffee bits. Refrigerate, covered, at least 8 hours or overnight.
  4. 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.
  5. FoodE Tip: An easy substitute for brewed espresso is to use 3 rounded teaspoons instant espresso and 1 cup boiling water.

Spiced Whipped Cream

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