Pumpkin Tiramisu

  • Total Time: 1 hours 
  • Hands-on Time: 45 mins
  • Makes: 12 servings

Pumpkin-mascarpone filling, fresh vanilla bean whipped cream and crystallized ginger highlight this warmly flavored tiramisu that’s high-end ristorante worthy.

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  • 1 tablespoon Frontier Pumpkin Pie Spice Seasoning Blend 1.92 oz.
  • 1 Frontier Organic Indonesia Vanilla Beans 2 Beans
  • 2 cups Hot water
  • 1/4 cup instant espresso powder
  • 7/12 cups maple syrup, divided (1/3 cup and 1/4 cup)
  • 5 large egg yolks
  • 3 tablespoons rum
  • 2 cups mascarpone cheese, softened
  • 1 cup unsweetened pumpkin puree
  • 1 1/2 cups heavy cream
  • 24 lady finger cookies


1. Combine hot water, instant espresso powder and 1/3 cup maple syrup. Set aside.
2. In a double boiler over low heat, add egg yolks, rum and 1/4 cup maple syrup. Whisk mixture continuously for 5 to 6 minutes, until it begins to thicken and has increased in volume. Keep heat low to cook eggs slowly and evenly for smooth texture. Remove from heat and transfer to a large bowl. Add mascarpone cheese, pumpkin puree and pumpkin pie spice, beating until just combined.
3. In a small bowl with a stand or hand mixer, beat cream until thickened and peaks form. Using the edge of a knife, scrape vanilla from cut side of vanilla bean and add to cream. Beat briefly to mix. Add two-thirds of the whipped cream to pumpkin mascarpone mixture and gently fold together.
4. Grease a 9-by-9-inch baking dish. Dip 12 ladyfingers into espresso mixture and line bottom of dish. Spread half of the pumpkin-mascarpone mixture over cookies. Repeat with remaining cookies and pumpkin-mascarpone mixture.
5. Top with remaining vanilla whipped cream and sprinkle with garnish. Refrigerate for 8 hours or overnight before serving.


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