Sunday, November 20, 2011

20--- Rustic Pumpkin Tiramisu

This rustic version of tiramisu will be a fantastic, unique addition to your turkey day dinner. It is made ahead of time, and serving is easy since each portion is pre-packaged into a little jar!

I did not have enough small jars in my cupboard, so I used larger jars that are great for sharing with your sweetie.

Rustic Pumpkin Tiramisu
Serves 6

1/4 cup pure maple syrup
1 1/2 Tbsp dark rum
1 cup pure pumpkin (canned)
1 tsp ground cinnamon
1/2 tsp ground ginger
1 cup heavy whipping cream, divided
1/4 cup fine granulated white sugar
4 oz mascarpone cheese
1 Tbsp powdered sugar
4 oz Biscoff ginger cookies (found at your specialty grocery)
6- 8oz canning jars

In a medium mixing bowl, mix pumpkin, cinnamon and ginger until combined. In a smaller mixing bowl, beat 1/2 cup whipping cream with white sugar with a handheld mixer until soft peaks form. Gently fold whipped cream mixture into pumpkin mixture.

In an additional mixing bowl, combine mascarpone cheese and powdered sugar. Beat until combined, then add 1/2 cup whipping cream and beat until mixture is thickened.

In a small spouted liquid measuring cup, whisk together maple syrup and rum.

To assemble: Place two ginger cookies into the bottom of each small jar. Drizzle ~ 1 Tbsp rum mixture onto cookies. Add pumpkin filling on top of cookies, then top with two additional cookies. Drizzle 1 Tbsp rum mixture onto these cookies as well. Top with remainder of pumpkin filling. Dollop mascarpone topping onto pumpkin filling and spread evenly.

Put lids onto each jar and place in refrigerator for at least 8 hours (can be made one day ahead). Sprinkle with pumpkin pie spice prior to serving.


  1. Oh goodness, I love Tiramisu. I can't wait to try this recipe, once I can gather all the ingredients. Thanks so much for sharing.

  2. I just made a whiskey biscoff version of this and totally thought I was onto something here!! hahah I am loving your pumpkin version - and anything with Biscoff is a winner :) ~Megan