Indulge in Autumn’s Best: The Ultimate Pumpkin Chai Tiramisu Recipe
Step into a world of cozy fall flavors with this delightful twist on a beloved Italian classic. Our Pumpkin Chai Tiramisu masterfully blends the aromatic warmth of chai tea-dipped ladyfingers with a sumptuously creamy pumpkin mascarpone filling, elevated by a whisper of rum. Crowned with a dusting of cinnamon and rich cocoa powder, this unique dessert promises an unforgettable experience. Whether you choose to include the hint of alcohol or not, this innovative tiramisu is destined to become your new favorite autumn indulgence, perfect for holiday gatherings or a comforting treat on a crisp evening.
Tiramisu holds a special place in the hearts of dessert lovers worldwide, and for excellent reason. Its classic rendition, a harmonious blend of bold espresso, rich rum, and a delicate, fluffy mascarpone cream, beautifully counterpoints the slight bitterness of cocoa powder. It’s a symphony of textures and tastes that has captivated palates for generations. While we adore serving the traditional version, perhaps in charming individual mini tiramisu cups for an elegant touch, we also revel in the joy of exploring new flavor profiles that breathe fresh life into this iconic dessert.
This is precisely where our extraordinary Pumpkin Chai Tiramisu shines, offering a seasonal twist that’s both comforting and exciting. But the adventure doesn’t stop here; we’ve also ventured into other exciting variations, like a vibrant summer cherry almond tiramisu and a bright, zesty lemon Earl Grey tiramisu. For those who can’t get enough of pumpkin and coffee, our pumpkin spice latte cake offers another delicious way to enjoy this delightful combination.
Why You’ll Fall in Love with This Pumpkin Chai Tiramisu
Get ready to discover why this Pumpkin Chai Tiramisu is not just another dessert, but a truly special creation perfect for autumn:
An Enchanting Tiramisu with a Fall Twist: This isn’t just tiramisu; it’s a celebration of autumn’s finest flavors infused into a beloved classic. While it honors the traditional layered structure, this recipe daringly departs from coffee, instead embracing the warm, inviting spices of masala chai. Imagine ladyfingers delicately steeped in fragrant chai tea ā a harmonious blend of cardamom, ginger, cinnamon, and cloves ā offering a comforting spice that perfectly complements the pumpkin. This unique soaking liquid eliminates the need for coffee, making it a fantastic alternative for those who prefer their desserts caffeine-free. Feeling adventurous? Transform it into a “dirty chai” tiramisu by adding a shot of espresso to your tea infusion for an extra layer of complexity and a subtle coffee kick.
Unmistakably Classic Textures: Experience the sublime contrast of textures that defines a great tiramisu. Each bite features soft, spongey ladyfingers, now fragrant with chai, layered beneath an incredibly creamy and luscious mascarpone cheese mixture. This dessert cuts through like soft butter, echoing the delightful consistency found in our popular pumpkin mousse pie. The light, airy mascarpone, combined with the tender soaked cookies, creates a melt-in-your-mouth sensation that is utterly irresistible.
Remarkably Quick and Easy to Assemble: Don’t let the elegant appearance fool you; this Pumpkin Chai Tiramisu is surprisingly simple to put together. While it does require a minimum of 6 hours of resting time in the refrigerator ā a crucial step that allows the ladyfingers to fully soften, the flavors to meld beautifully, and the cream layers to set perfectly ā your active prep time is less than 30 minutes. This makes it an ideal no-bake dessert for busy hosts and home bakers looking for an impressive yet straightforward treat for holiday gatherings, dinner parties, or simply a weekend indulgence.
Essential Ingredients for Your Pumpkin Chai Tiramisu
Crafting the perfect Pumpkin Chai Tiramisu starts with high-quality ingredients. Hereās a detailed look at what youāll need to create this exquisite fall dessert:
- Chai Masala or Chai Tea Bags: This is the heart of our unique tiramisu. While convenience often leads to using chai tea bags (which is perfectly acceptable and what we’ve photographed), we highly recommend investing in a good quality chai masala blend if you frequently enjoy chai-flavored treats. The depth of flavor from freshly ground spices is unparalleled. Alternatively, if you have a spice grinder and an inclination for homemade goodness, consider making your own homemade spice blend for an even more authentic taste. The blend of cardamom, ginger, cinnamon, and cloves will infuse your ladyfingers with an incredibly warm and aromatic spice.
- Mascarpone Cheese: A quintessential ingredient for any tiramisu, mascarpone provides that signature creamy, rich, and slightly tangy base. This Italian cream cheese is typically found in the specialty cheese section of most well-stocked grocery stores. For the fluffiest and most luxurious cream layer, we highly recommend using premium brands like Bel Gioioso or Vermont Creamery. Their superior texture contributes significantly to the overall mouthfeel of the tiramisu. Ensure it’s cold when you start!
- Granulated Sugar: This fine white sugar sweetens the mascarpone mixture, balancing the richness of the cheese and the earthy notes of pumpkin and chai. It helps to create a perfectly balanced dessert that isn’t overly sweet.
- Egg Yolks: These golden yolks are key to achieving the incredibly smooth, rich, and velvety texture of the mascarpone cream. They act as a natural emulsifier and thickener, lending a luxurious body to the filling. Please refer to our detailed FAQ section at the end of the post for important information regarding the safety of consuming raw eggs and how to temper them if preferred. Using cold egg yolks is essential for optimal fluffiness.
- Dark Rum: A classic tiramisu addition, dark rum contributes a wonderful depth, warmth, and subtle complexity to the mascarpone mixture. Its rich, slightly sweet notes complement the pumpkin and chai beautifully. However, feel free to omit it entirely if you prefer an alcohol-free dessert, or adjust the quantity to suit your personal taste for a more or less boozy kick.
- Heavy Whipping Cream: Though only two tablespoons are needed, heavy whipping cream is a crucial component in achieving that super light, airy, and fluffy texture in our pumpkin cream layer. It helps to lighten the dense mascarpone, making the filling wonderfully smooth and cloud-like. Ensure it’s very cold for the best whipping results.
- Pumpkin Puree: The star of our fall twist! Pure pumpkin puree is added to the mascarpone mixture, not only imparting its distinct earthy flavor but also giving the filling a beautiful, natural orange hue. It is absolutely vital to use pure pumpkin puree and to avoid pumpkin pie mix, which already contains added sugars and spices that would alter the intended flavor profile of this recipe. Our recipe was meticulously tested using Libby’s brand pumpkin puree for consistent results.
- Ladyfingers: These light, airy sponge cakes are the structural foundation of tiramisu. You can readily find ladyfingers in the Italian section of most grocery stores. While we generally advocate for baking from scratch, this is one instance where store-bought ladyfingers are a perfect and convenient choice. Many brands offer excellent quality ladyfingers, and we haven’t found a significant difference between them. Just ensure the packaging explicitly states “lady fingers” to guarantee the correct biscuit type.
- Cocoa Powder & Ground Cinnamon: These two spices form the quintessential crowning glory of tiramisu. Mixed together, they are dusted generously over the final layer of mascarpone, adding a touch of elegant bitterness from the cocoa and a warm, inviting spice from the cinnamon. This final flourish should ideally be applied just before serving to maintain its pristine appearance and flavor.
A comprehensive list of full ingredients and precise quantities can be found in the recipe card below.
Creative Substitutions & Flavorful Variations
While our Pumpkin Chai Tiramisu recipe is perfected as is, don’t hesitate to personalize it with these exciting substitutions and variations:
- Transform into a “Dirty Chai” Tiramisu: For those who love a subtle coffee kick alongside their chai, simply add 1 shot (approximately 1.5 ounces) of cooled espresso or strong brewed coffee to your chai tea dipping liquid. This creates a delightful “dirty chai” flavor profile that adds an extra layer of complexity and depth, bridging the gap between traditional tiramisu and our fall-inspired version.
- Adjust the Alcohol Placement: If you enjoy a boozier dessert or prefer a different flavor distribution, consider adding the dark rum directly to the cooled chai tea dipping liquid instead of incorporating it into the pumpkin mascarpone cream. For an extra indulgent and very spirited version, you can even add rum to both the chai and the cream! Alternatively, a non-alcoholic rum extract can be used in the cream for flavor without the alcohol.
- Completely Omit the Alcohol: This recipe is incredibly delicious even without any alcohol. If you prefer to skip the rum entirely, simply omit it from the mascarpone cream. The rich flavors of pumpkin and chai, combined with the creamy mascarpone, are more than enough to create a delightful and satisfying dessert for all ages.
- Enhance with Maple Syrup: For a touch of autumnal sweetness and a deeper, more nuanced flavor, add 1 tablespoon of pure maple syrup to the mascarpone mixture along with the granulated sugar. Maple syrup introduces a beautiful woody sweetness that pairs exceptionally well with pumpkin and chai, adding an extra layer of fall comfort.
- Spice it Up: Feel free to add a pinch of other warm spices to the pumpkin mascarpone mixture, such as a dash of ground nutmeg or allspice, to further enhance the autumnal flavor profile.
- Infuse with Vanilla Bean: For a truly gourmet touch, scrape the seeds from half a vanilla bean into the mascarpone mixture instead of vanilla extract. The visible specks of vanilla bean add elegance and intense vanilla flavor.
Step-by-Step Guide: Crafting Your Pumpkin Chai Tiramisu
Follow these detailed instructions to assemble your stunning Pumpkin Chai Tiramisu with ease. Remember, the key is to work efficiently and ensure your ingredients are cold.
One: Prepare the Chai Infusion. Begin by steeping your chai tea. Place the chai tea bags (or loose leaf blend in an infuser) into 1 cup of boiling hot water. Allow it to steep until the tea is deeply fragrant and intensely flavorful, usually about 5-7 minutes. It’s absolutely crucial to let this aromatic chai infusion cool completely to room temperature before proceeding. If using loose leaf tea, make sure to strain out all the tea leaves before dipping your ladyfingers, as any residue could lead to a grainy texture.
Two: Create the Pumpkin Mascarpone Cream. Once your chai tea is completely cool, it’s time to whip up the decadent pumpkin mascarpone. In the bowl of a stand mixer fitted with a paddle attachment (or using a high-powered handheld mixer), combine the cold mascarpone cheese, granulated sugar, cold large egg yolks, dark rum (if using), cold heavy whipping cream, pure pumpkin puree, and vanilla paste or extract. Beat all these ingredients together on medium-high speed for approximately 2-3 minutes, until the mixture becomes wonderfully light, fluffy, and perfectly smooth. Avoid overmixing, as this can cause the mascarpone to separate.
Three: Prepare the First Ladyfinger Layer. Gather your cooled chai tea, ladyfingers, and your chosen serving dish (a 5×9 inch loaf pan works perfectly for this recipe). Take one ladyfinger at a time and quickly dip it into the cooled chai tea. It’s crucial to dip swiftly ā just a quick dunk and a roll ā to ensure it’s saturated but not soggy, as over-soaking will cause them to fall apart. Gently lay the dipped ladyfinger into the bottom of your loaf pan. Continue this process, arranging the soaked ladyfingers side-by-side, until the entire bottom of the pan is evenly covered.
Four: Layer with Pumpkin Mascarpone. Once your first layer of chai-infused ladyfingers is complete, evenly spread exactly half of the freshly prepared pumpkin mascarpone mixture over the top. Use an offset spatula or the back of a spoon to gently smooth it out, ensuring an even layer from edge to edge. This smooth layer is not only visually appealing but also ensures an even distribution of flavor in every bite.
Five: Add the Second Ladyfinger Layer. Now, repeat step three. Dip another batch of ladyfingers into the cooled chai tea, ensuring each one is quickly saturated but not overly wet. Carefully arrange these dipped ladyfingers directly on top of the first pumpkin mascarpone layer, creating a uniform second layer of cookies. This layering technique is essential for building the classic tiramisu structure.
Six: Finish with Mascarpone and Chill. Gently spread the remaining half of the pumpkin mascarpone cream over the second layer of ladyfingers. Take your time to smooth it out completely, creating a beautiful, flat, and even top surface. Once smoothed, cover the entire loaf pan tightly with cling wrap, ensuring no air can get in. Transfer the tiramisu to the refrigerator and allow it to chill for a minimum of 6 hours. For the absolute best flavor and texture, chilling it overnight is highly recommended. This resting period is crucial for the ladyfingers to soften perfectly and for all the delightful flavors to fully meld and deepen.
Seven: Dust with Cocoa and Cinnamon. Just before you are ready to serve your exquisite Pumpkin Chai Tiramisu, remove the cling wrap. In a small bowl, thoroughly mix together the cocoa powder and ground cinnamon. Using a small fine mesh strainer, generously sift this fragrant mixture evenly over the entire top surface of the tiramisu until it is completely coated. This not only adds a beautiful visual appeal but also provides a delightful contrast in flavor and texture. For a polished presentation, use a damp paper towel to carefully wipe any excess cocoa-cinnamon dust from the edges of your serving dish, creating clean, crisp lines.
Eight: Serve and Enjoy! With the final dusting complete, your magnificent Pumpkin Chai Tiramisu is ready to be enjoyed. Use a sharp knife to cut neat slices, or if you prefer a more rustic presentation, simply scoop generous portions onto individual plates or into dessert bowls. Serve immediately and savor the rich, creamy, and spiced flavors of this unique fall dessert!
Chef’s Secrets for Perfect Pumpkin Chai Tiramisu
Achieving tiramisu perfection is easier than you think with these expert tips:
- The Power of Cold Ingredients: This is arguably the most crucial tip for a perfectly airy and stable mascarpone cream. Always use **cold** egg yolks, heavy cream, and mascarpone cheese. Fats in these ingredients are much more efficient at trapping air when they are thoroughly chilled, which is essential for creating that light, fluffy, and voluminous mixture that defines a superior tiramisu filling. If your ingredients are at room temperature, your cream may turn out runny.
- Dip Ladyfingers Swiftly: Ladyfingers are delicate and highly absorbent. When dipping them into the cooled chai tea, do it quickly and efficiently. A swift dunk, a gentle roll to ensure even saturation, and then immediately place them into your pan. Do not let them soak for more than a second or two, or they will become overly soggy and disintegrate, compromising the texture of your tiramisu. You want them moistened, not drenched.
- Utilize an Offset Spatula for Smooth Layers: For beautifully even and professional-looking layers of pumpkin mascarpone cream, an offset spatula is your best friend. Its angled blade allows you to spread the cream smoothly and evenly across the ladyfingers without disturbing them, resulting in a perfectly flat top surface and neat layers when sliced.
- Timing is Key for Cocoa Dusting: To prevent your cocoa and cinnamon topping from absorbing moisture from the tiramisu and becoming soggy or clumpy, it’s best to add it no more than 1 hour prior to serving. If, by chance, the topping does look a bit damp or absorbed, simply dust a little more cocoa-cinnamon mixture on top just before presenting your dessert.
- Clean Edges for a Polished Look: After dusting your tiramisu with cocoa powder and cinnamon, take a moment to perfect its appearance. Use a slightly damp paper towel to carefully wipe away any stray dust from the rim and sides of your serving dish. This simple step creates clean, crisp edges, giving your homemade tiramisu a professional, bakery-quality finish.
- Chill Your Mixing Bowl and Beaters: For an extra boost to ensure fluffy cream, place your mixing bowl and beater attachment (or handheld mixer beaters) in the freezer for 10-15 minutes before whipping the mascarpone mixture. This helps maintain the cold temperature of the ingredients, further promoting aeration and stability.
Frequently Asked Questions About Pumpkin Chai Tiramisu
Absolutely! The dark rum adds a lovely depth of flavor, but it is entirely optional. If you prefer to skip the alcohol, simply omit the rum from the mascarpone filling. The rich combination of pumpkin, chai, and creamy mascarpone is incredibly delicious on its own, making it a wonderful dessert for guests of all ages. You can also add a non-alcoholic rum flavoring or a few extra drops of vanilla extract for a similar aromatic profile without the spirits.
In the United States, commercially sold egg products, including most eggs found in grocery stores, are pasteurized and heat-treated. This process effectively destroys bacteria like Salmonella, making them generally safe for raw consumption, as per USDA guidelines. However, it’s important to note that a small risk of foodborne illness can still exist, especially for vulnerable populations (e.g., pregnant women, young children, the elderly, or those with compromised immune systems). If you are concerned or prefer not to use raw eggs, the recipe card includes instructions on how to temper the egg yolks to cook them gently before incorporating them into the mascarpone mixture, ensuring both safety and the desired creamy texture. Tiramisu traditionally relies on egg yolks for its characteristic richness and creamy consistency, and we highly recommend including them, whether raw or tempered.
A runny filling is a common issue, almost always attributable to insufficient chilling of ingredients or overmixing. The most important step to prevent this is to ensure that your egg yolks, mascarpone cheese, and heavy whipping cream are **very cold** before you begin whipping them. Cold fats emulsify and whip much more effectively, creating a stable, fluffy cream. If you find your pumpkin puree is at room temperature, an excellent preventative measure is to chill it in the refrigerator for at least 30 minutes before adding it to the mixture. Additionally, avoid overmixing the mascarpone cream; beat it just until it’s light and fluffy, then stop. Overmixing can sometimes cause mascarpone to separate and become granular or thin. If your filling is still a bit soft, try chilling the entire assembled tiramisu for a few extra hours, or even overnight, as the extended refrigeration helps everything firm up beautifully.
Storing Your Delicious Pumpkin Chai Tiramisu
Proper storage is essential to maintain the freshness and delightful texture of your Pumpkin Chai Tiramisu. Once assembled, always store the tiramisu tightly covered with plastic wrap or in an airtight container in the refrigerator. This prevents it from absorbing any unwanted odors from the fridge and keeps the cream layers moist and fresh. When stored correctly, your Pumpkin Chai Tiramisu will remain delicious for up to four days. This makes it an excellent make-ahead dessert for entertaining!
More Effortless No-Bake Desserts You’ll Adore
Love the convenience and deliciousness of no-bake desserts? They’re perfect for satisfying your sweet tooth without turning on the oven, making them ideal for any season. If you enjoyed the simplicity and rich flavors of our Pumpkin Chai Tiramisu, you’ll definitely want to explore these other fantastic no-bake creations:
- Edible Peanut Butter Cookie Dough
- Biscoff Truffles
- Pomegranate Caramels
- Nutella Mousse
Essential Baking & Cooking Insights from The Cozy Plum
At The Cozy Plum, we believe that understanding a few core principles can vastly improve your baking and cooking results. Here are some key points to remember when using our recipes:
- All recipes developed at The Cozy Plum are crafted using Diamond Crystal kosher salt. This particular brand is known for being the least salty variety of kosher salt. If you are using Morton’s kosher salt or sea salt, you will need to reduce the amount by half, as they are approximately twice as salty. Please avoid using table salt, which has a much finer grain and more intense saltiness per volume.
- For maximum accuracy and consistent results in baking, we highly recommend measuring ingredients by weight using a digital kitchen scale. While our recipe card offers a toggle to switch between U.S. Customary (cups) and Metric units (grams), weighing your ingredients will always yield the most precise outcome.
- Easily adjust the yield of our recipes using the ‘1X’, ‘2X’, and ‘3X’ buttons found on the recipe card. This feature automatically scales the quantities of ingredients for you. However, please note that these adjustments apply only to ingredient amounts and do not automatically modify baking or chilling times, which may need to be adjusted manually based on the altered volume.
- If you plan to use a different size pan than specified in the recipe, you can ensure success by using a pan size converter. This helpful tool will guide you in adjusting baking times and ingredient volumes for optimal results in your chosen bakeware.
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š Recipe
Pumpkin Chai Tiramisu
Callan Wenner
Pin Recipe
Equipment
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Stand mixer with paddle attachment, or handheld mixer
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5×9 inch loaf pan
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Small fine mesh strainer
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Offset spatula, optional
U.S. Cups vs MetricUse the metric toggle to convert the measurements
Ingredients
Ā
Ā
- 3 chai tea bags or 2 tablespoons loose leaf black tea + 1 tablespoon masala spice blend
- 8 oz mascarpone cold
- Ā¼ cup granulated sugar
- 2 large egg yolks cold
- 1 tablespoon dark rum
- 2 tablespoons heavy whipping cream cold
- ā cup pure pumpkin puree*
- 1 teaspoon vanilla paste or extract
- 14 lady fingers
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
Instructions
Ā
- Begin by steeping the 3 chai tea bags (or loose leaf black tea + masala spice blend) in 1 cup of boiling hot water. Allow the tea to steep until it’s deeply fragrant and has developed a robust flavor. It’s crucial that this chai tea infusion cools completely to room temperature before you use it. If you’re using loose leaf tea, be sure to strain out all the tea leaves after steeping.3 chai tea bags
- Once the chai tea is completely cool, proceed to make the pumpkin mascarpone cream. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, combine the 8 oz cold mascarpone, Ā¼ cup granulated sugar, 2 cold large egg yolks, 1 tablespoon dark rum (if using), 2 tablespoons cold heavy whipping cream, ā cup pure pumpkin puree, and 1 teaspoon vanilla paste or extract. Beat on medium-high speed for about 2-3 minutes until the mixture is beautifully light and fluffy.8 oz mascarpone, Ā¼ cup granulated sugar, 2 large egg yolks, 1 tablespoon dark rum, 2 tablespoons heavy whipping cream, ā cup pure pumpkin puree*, 1 teaspoon vanilla paste or extract
- Now, prepare for assembly. Have your 14 lady fingers, cooled chai tea, and a 5×9 inch loaf pan ready. Take one lady finger, quickly dip it into the chai tea (a swift dunk and roll to saturate, but do not let it soak) and then gently lay it into the bottom of the loaf pan. Repeat this process until the entire bottom of the pan is covered with a single layer of dipped ladyfingers.14 lady fingers
- Evenly cover this first layer of chai-dipped ladyfingers with half of the pumpkin mascarpone mixture. Spread it gently and smoothly. Then, repeat the dipping and layering process with the remaining ladyfingers, creating a second layer of soaked cookies. Follow this by spreading the remaining pumpkin mascarpone cream on top, ensuring it is perfectly smooth and flat.
- Tightly cover the assembled tiramisu with cling wrap. Transfer it to the refrigerator and allow it to chill for at least 6 hours. For the best possible flavor development and a perfectly set texture, chilling it overnight is highly recommended. This resting time is crucial for the ladyfingers to soften completely and for the flavors to meld beautifully.
- Just before serving, remove the cling wrap. In a small bowl, combine the 1 tablespoon cocoa powder and 1 teaspoon cinnamon. Using a fine mesh strainer, generously sift this mixture evenly over the entire top surface of the tiramisu until it’s fully coated. For a clean presentation, gently wipe down the edges of the loaf pan with a damp paper towel to remove any excess dust.1 tablespoon cocoa powder, 1 teaspoon cinnamon
- Your elegant Pumpkin Chai Tiramisu is now ready to be served! Slice it into individual portions or scoop it into bowls. Enjoy!
Notes
If you are uncomfortable with the idea of eating raw egg yolks, you can temper them to cook them gently. To do this, combine the sugar and egg yolks in a heatproof bowl set over a Bain Marie (a pot filled with 1-2 inches of simmering water, ensuring the bottom of the bowl does not touch the water). Whisk continuously on medium-high heat for approximately 5-7 minutes, until the mixture thickens slightly and is hot to the touch. Remove from heat and allow it to cool completely before incorporating it into the mascarpone mixture.
*This recipe was rigorously tested using Libby’s brand pure pumpkin puree, which typically has a consistent, thicker texture. Other brands of pumpkin puree can sometimes contain more water, potentially leading to a looser mascarpone cream. If you are not using Libby’s brand, we suggest patting your pumpkin puree dry with a few layers of paper towels to remove excess moisture before folding it into the mascarpone cream. This will help ensure your cream maintains its desired fluffy consistency.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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