Pumpkin Pie Tiramisu

Pumpkin Pie Tiramisu

Recipe by Chris Falman

Makes 7-8 individual tiramisus


  • Pumpkin Mousse (recipe follows)
  • Store bought pound/sponge cake or ladyfingers
  • Coffee Syrup (recipe follows)
  • Crust Crumb (recipe follows)

Pumpkin Mousse Ingredients

  • 1 EDWARDS® Pumpkin Crème Pie
  • 16 oz. mascarpone or cream cheese, room temperature
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract
  • ¼ cup powdered sugar
  • 2 cups heavy cream

Pumpkin Mousse Instructions

  1. Scrape out filling from pie into bowl, set aside. Save the crust for the crust crumb (see below).
  2. In the bowl of a mixer fitted with the paddle attachment, combine the mascarpone/cream cheese through the powdered sugar. Beat on low until smooth. Stop the mixer and scrape down sides. Mix again until no chunks of mascarpone/cream cheese remain.
  3. Fold in the pumpkin pie filling and set aside.
  4. In the same mixer bowl (no need to wash it out), add the heavy cream and attach the whisk attachment. Whisk on low and slowly work your way up to high until you have stiff peaks.
  5. Fold in about 1 cup of the whipped cream to the pumpkin pie mixture to lighten it up. Fold in another cup of the whipped cream. Save the remaining whipped cream to top the tiramisus.

Coffee Syrup Ingredients

  • ¾ cup coffee
  • 1 Tbsp rum
  • 3 Tbsp granulated sugar

Coffee Syrup Instructions

Stir together until the sugar is dissolved.

Crust Crumb Ingredients

  • 1 EDWARDS® Pumpkin Crème Pie

Crust Crumb Instructions

  1. Preheat oven to 250°F
  2. Line a baking sheet with parchment paper and crumble crust over.
  3. Dry out in oven for 12–15 minutes. Let cool. Crumble by hand. Set aside.

How to Assemble

  1. Add a small spoonful of the pumpkin mousse to the bottom of the glass.
  2. Top with cake or ladyfingers. If using ladyfingers, break up to fit into the glass and dip in syrup before adding to glass. If using cake, cut to fit the glass, place over the mousse and then use a brush dipped in the syrup to soak each layer.
  3. Top the cake layer with a couple spoonfuls of the pumpkin mousse. Repeat with another layer of cake/ladyfinger. Repeat another pumpkin mousse layer.
  4. Sprinkle the crumbled crust over the top.
  5. It's best to let these sit for a few hours before serving to let everything soak and blend together.
  6. You can dollop whipped cream on if you will be serving in a few hours. If you make these a day or two before, reserve the leftover whipped cream. Then, simply add to a bowl with a tablespoon of heavy cream and whisk until soft peaks. Dollop on top of each tiramisu.
  7. Sprinkle more pie crumbs over the top. Serve and enjoy.