Move over pumpkin pie, there’s a new Fall dessert in town! This Pumpkin Chai Tiramisu combines everything you love about traditional tiramisu with the cozy flavors of pumpkin and chai. Layers of chai-soaked ladyfingers and creamy pumpkin mascarpone filling come together for an easy but impressive no-bake dessert that’s perfect for Thanksgiving.
Thanksgiving is fast approaching & it’s about time I get something off my chest….I am not the biggest pie fan. Like I am definitely still grabbing a slice if that’s the only dessert option, but it’s not something I really crave (there are a few exceptions like my hot chocolate pie). So this year I knew I wanted to come up with a non-pie dessert recipe that you can add to your Thanksgiving menu!
And what’s better than a festive, fall-forward tiramisu recipe? Arguably one of the best Thanksgiving dessert options because you can (and should) prep it at least one day in advance! So make your life a little easier this year and switch things up with my no-bake pumpkin chai tiramisu. It’s rich and cozy, alarmingly easy to make and actually hard to stop eating…don’t say I didn’t warn ya!
Instead of soaking the ladyfingers in espresso, we’re using chai concentrate, which brings a slightly sweet, spiced flavor that pairs perfectly with pumpkin. The mascarpone cream gets a Fall-inspired makeover too, with pumpkin puree and pumpkin pie spice. And to finish it all off, we’re swapping the traditional cocoa powder topping for a homemade chai spice blend that really levels things up!
Why You’ll Love this Pumpkin Chai Tiramisu
- It’s a fun Fall twist on classic tiramisu, with all the cozy flavors like pumpkin & chai!
- This recipe is no-bake, so there’s no need to turn on the oven.
- It’s the perfect make-ahead dessert for Thanksgiving, Friendsgiving or any holiday gathering.
- The pumpkin mascarpone cream is rich, fluffy and perfectly spiced.
- Soaking the ladyfingers in chai concentrate is the perfect lower caffeine alternative — no espresso required!
What You Need to Make this Pumpkin Chai Tiramisu
For the Pumpkin Mascarpone Cream:
- Egg Yolks: Egg yolks are a traditional ingredient in tiramisu that provides a rich, silky texture and structure. To make this more pregnancy-safe, I use pasteurized eggs and heat them up to 160F.
- Cane Sugar: To sweeten the filling, and you surprisingly don’t need much thanks to the sweetness of the ladyfingers, chai concentrate and some natural sweetness in the mascarpone and pumpkin puree.
- Mascarpone Cheese: This soft, Italian cream cheese creates that signature luscious filling.
- Pumpkin Puree: NOT pumpkin pie filling! The only ingredient should be pumpkin.
- Vanilla Extract: Or vanilla bean paste.
- Pumpkin Pie Spice: This is a pumpkin tiramisu after all…you’ve gotta have some pumpkin pie spice!
- Kosher Salt: Just a pinch to enhance all the other flavors.
- Heavy Cream: Whipped until stiff peaks form, then folded into the pumpkin mascarpone mixture for the perfect airy texture. Best to use it straight from the fridge / very cold!
For the Chai Soak:
- Chai Concentrate: I prefer to use a sweetened one here, and have only tested this recipe with the Trader Joe’s brand but feel free to use your favorite (some others are Tazo, Dona & Oregon Chai).
- Ladyfingers: Also known as savoiardi, these are light, airy Italian sponge cookies. They will soak up the chai concentrate and become perfectly moist (but not mushy). For a gluten free option, try either these ones from Schar or these ones from Matilde Vicenzi.
For Dusting:
- Cinnamon, Cardamom, Ginger, Nutmeg: This blend of spices is inspired by chai, and it really adds the perfect finishing touch to this pumpkin tiramisu. You can also substitute a store-bought chai spice blend or even pumpkin pie spice.
How To Make this Easy Pumpkin Chai Tiramisu
Prepare the Egg Yolk Mixture:
In a medium heatproof bowl, whisk together the egg yolks and sugar until combined. Set the bowl over a saucepan filled with 1–2 inches of gently simmering water, making sure the bottom of the bowl does not touch the water (or use a double boiler). Whisk constantly until the mixture reaches 160F and has become paler yellow & silky, about 4-5 minutes. Remove from the heat and let cool slightly.
Prepare Whipped Cream, Set Aside:
Meanwhile, add heavy cream to the bowl of a stand mixer (or a large bowl) fitted with the whisk attachment and beat on medium-high speed until stiff peaks form. Transfer whipped cream to another bowl and set aside.
Beat Together Pumpkin & Mascarpone, Add Cooled Egg Mixture:
If using a stand mixer, switch to the paddle attachment and add mascarpone, pumpkin puree, vanilla, pumpkin pie spice & kosher salt. Beat until smooth and creamy, stopping to scrape down the sides as needed. Then, add in the cooled egg & sugar mixture and beat again until combined.
Fold in Whipped Cream:
Next, gently fold the whipped cream into the pumpkin mascarpone mixture using a spatula, being careful not to deflate the whipped cream.
Soak Ladyfingers in Chai & Assemble Pumpkin Tiramisu:
Quickly dunk both sides of the ladyfingers into a bowl of chai concentrate. Then arrange them in a single layer at the bottom of your 9×9″ baking dish, breaking the ladyfingers as needed to fit. Spread half of the pumpkin mascarpone cream evenly on top, then go in with another layer of chai-soaked ladyfingers followed by the rest of the pumpkin mascarpone cream.
Let Soak & Dust with Chai Spice Blend:
Finally, cover the baking dish tightly with plastic wrap and let soak in the fridge for at least 6 hours, but preferably overnight. When ready to serve, mix together the cinnamon, cardamom, ginger and nutmeg and use a fine mesh sieve to evenly dust it over the top. Slice into squares and enjoy!
Frequently Asked Questions:
- Can I make this pumpkin chai tiramisu gluten free? Absolutely! A few brands (Schar & Matilde Vicenzi) make gluten free ladyfingers these days so all you need to do is substitute those.
- What kind of chai concentrate should I use for this recipe? I prefer a sweetened one here & have only tested this with the Trader Joe’s brand but Tazo or Dona are great options too! You can also make this a “dirty chai” by mixing together espresso & chai concentrate, or doing all espresso for a more traditional pumpkin tiramisu.
- Is it safe to eat with the egg yolks? Egg yolks are a traditional ingredient in tiramisu and provide a rich, silky texture. In this recipe, they are heated to 160F, rather than used raw, to make them safe to eat (even when pregnant).
- Can I make this pumpkin tiramisu in advance? Yes, in fact it’s recommended! This pumpkin chai tiramisu needs at least 6 hours to soak but is even better when it’s been left to soak overnight.
- Can I dust the top with chai spice blend before letting it soak? For the prettiest presentation, it’s actually best to wait on the dusting until just before you’re ready to serve it.
How Should I Store Leftover Pumpkin Chai Tiramisu?
You can store leftover pumpkin chai tiramisu tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 4 days. The ladyfingers will continue to soften slightly as it sits, but it will still be delicious for several days after you make it!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Fall Dessert Recipes?
- Gluten Free Apple Crisp
- Maple Brown Butter Rice Krispie Treats
- Protein Pumpkin Muffins
- Gluten Free Apple Cider Donuts
- Maple Dot Cakes with Brown Butter Cream Cheese Frosting
Pumpkin Chai Tiramisu
Equipment
- kitchen scale (optional)
- medium pot
- medium heatproof bowl
- whisk
- food thermometer
- hand or stand mixer
- spatula
- plastic wrap
- small bowl
- small sieve
Ingredients
For the Pumpkin Mascarpone Cream:
- 3 large egg yolks
- ¼ cup cane sugar (or granulated sugar, 50g)
- 8 oz mascarpone cheese (226g)
- ¾ cup pumpkin puree (183g)
- 1 tsp vanilla extract or vanilla bean paste
- 1 tsp pumpkin pie spice
- ¼ tsp kosher salt
- 1 cup heavy cream (240ml)
For the Chai Soak:
- ½ cup chai concentrate (120ml, I prefer to use a sweetened one)
- 24 ladyfingers (use Schar for gluten free)
For Garnish:
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom
- â…› tsp ground ginger
- pinch of ground nutmeg
Video
Instructions
- In a medium heatproof bowl, whisk together the egg yolks and sugar until combined. Set the bowl over a saucepan filled with 1–2 inches of gently simmering water, making sure the bottom of the bowl does not touch the water (or use a double boiler). Whisk constantly until the mixture reaches 160F and has become paler yellow & silky, about 4-5 minutes. Remove from the heat and let cool slightly.3 large egg yolks, ¼ cup cane sugar
- Meanwhile, add heavy cream to the bowl of a stand mixer (or a large bowl) fitted with the whisk attachment and beat on medium-high speed until stiff peaks form. Transfer whipped cream to another bowl and set aside.8 oz mascarpone cheese, ¾ cup pumpkin puree, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, ¼ tsp kosher salt
- If using a stand mixer, switch to the paddle attachment and add mascarpone, pumpkin puree, vanilla, pumpkin pie spice & kosher salt. Beat until smooth and creamy, stopping to scrape down the sides as needed. Then, add in the cooled egg & sugar mixture and beat again until combined.
- Gently fold the whipped cream into the pumpkin mascarpone mixture using a spatula, being careful not to deflate the whipped cream.1 cup heavy cream
- Quickly dunk both sides of the ladyfingers into a bowl of chai concentrate. Then arrange them in a single layer at the bottom of your 9×9" baking dish, breaking the ladyfingers as needed to fit. Spread half of the pumpkin mascarpone cream evenly on top, then go in with another layer of chai-soaked ladyfingers followed by the rest of the pumpkin mascarpone cream.24 ladyfingers, ½ cup chai concentrate
- Cover the baking dish tightly with plastic wrap and let soak in the fridge for at least 6 hours, but preferably overnight. When ready to serve, mix together the cinnamon, cardamom, ginger and nutmeg and use a fine mesh sieve to evenly dust it over the top. Slice into squares and enjoy!1 tsp ground cinnamon, ¼ tsp ground cardamom, ⅛ tsp ground ginger, pinch of ground nutmeg
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.