Pumpkin Cream Tiramisu Food

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PUMPKIN TIRAMISU



Pumpkin Tiramisu image

Tiramisu is a classic dessert that everyone enjoys. For a more fall flavor, try this version, which features a creamy pumpkin filling and sweet spices.-Holly Billings, Battlefield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups heavy whipping cream
2 packages (8 ounces each) cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
4 teaspoons pumpkin pie spice, divided
2 teaspoons vanilla extract, divided
1 cup strong brewed coffee, room temperature
2 packages (3 ounces each) ladyfingers, split
1 carton (16 ounces) frozen whipped topping, thawed
Additional pumpkin pie spice

Steps:

  • In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, brown sugar, 1 teaspoon pie spice and 1 teaspoon vanilla until blended. Fold in whipped cream., In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3-qt. trifle dish, layer a fourth of the ladyfingers, pumpkin mixture and whipped topping. Repeat layers two times. Sprinkle with additional pie spice. , Cover and refrigerate for until chilled, about 4 hours.

Nutrition Facts : Calories 299 calories, Fat 21g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 179mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CREAM TIRAMISU



Pumpkin Cream Tiramisu image

Pumpkin isn't only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you'll add this recipe to keeper files. -Pam Peters, Fernie, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 22

1/2 cup butter, softened
1 cup sugar
1 large egg
1/4 cup honey
1/2 cup solid-pack pumpkin
1 teaspoon dark rum
2-1/3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
TIRAMISU:
2-1/4 cups solid-pack pumpkin
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups heavy whipping cream
3/4 cup sugar
12 ounces cream cheese, softened
1/4 cup dark rum
1/2 teaspoon ground cinnamon or nutmeg

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in egg and honey. Add pumpkin and rum; mix well. In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture., Cut a 3/4-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment-lined baking sheets. Bake 12-14 minutes or until cookies are golden and set. Cool on a wire rack., In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of whipped cream mixture into pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.

Nutrition Facts : Calories 635 calories, Fat 40g fat (25g saturated fat), Cholesterol 132mg cholesterol, Sodium 432mg sodium, Carbohydrate 63g carbohydrate (40g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN TIRAMISU



Pumpkin Tiramisu image

Provided by Sandra Lee

Categories     dessert

Time 20m

Yield 8 servings

Number Of Ingredients 11

One 14-ounce can pumpkin puree
One 8-ounce block cream cheese, at room temperature
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1 1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup orange spice tea, brewed with one tea bag and cooled
1/2 cup orange juice
3 tablespoons spiced rum, optional
24 ladyfingers

Steps:

  • In a medium mixing bowl, beat together the pumpkin puree, cream cheese, brown sugar and pumpkin pie spice. In a separate bowl, beat the heavy cream with the granulated sugar and vanilla to medium peaks. Fold three-quarters of the whipped cream into the pumpkin mixture.
  • To assemble: In a small bowl, combine the tea with the orange juice and spiced rum if using. Slice the ladyfingers in half. Dip 2 ladyfingers halves into the tea mixture and place in a single layer on the bottom of a dessert glass. Top with about 1/4 cup of the pumpkin mixture. Repeat with another layer of soaked ladyfingers and another layer of the pumpkin mixture. Top with a dollop of whipped cream. Repeat with the remaining glasses and ingredients. Place in the refrigerator until ready to serve. Just be for you serve, garnish each tiramisu with 2 ladyfinger halves.

PUMPKIN TIRAMISU



Pumpkin Tiramisu image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 16

5 large egg yolks
1/4 cup granulated sugar
1/2 cup bourbon
1/2 pound mascarpone cheese, at room temperature
One 15-ounce can pumpkin puree
1 cup whipping cream
1/2 cup loosely packed brown sugar
3 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 teaspoons instant espresso
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
94 store-bought ladyfingers
One 3-ounce square semisweet chocolate, for grating
36 crushed gingersnap cookies (1 1/2 cups total)

Steps:

  • For the pie filling: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Find a heatproof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
  • Put the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the bourbon and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 5 minutes. Remove from the heat, then cover with plastic wrap and refrigerate until cool, 20 to 25 minutes.
  • Place the mascarpone cheese and pumpkin puree in a bowl and stir until smooth. Combine the whipping cream, brown sugar, vanilla and cinnamon in a separate mixing bowl and whip until not quite stiff. Add the mascarpone and pumpkin mixture to the whipped cream mixture, followed by the chilled egg mixture. Fold gently until mixed well. Cover with plastic wrap and refrigerate for 1 hour.
  • For the pumpkin pie espresso syrup: Bring 1 1/2 cups water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso, then stir until dissolved. Add the brown sugar, cinnamon and nutmeg and stir until the sugar has dissolved completely, 1 to 2 minutes. Set aside.
  • To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch pan, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Plop a third of the chilled mascarpone/pumpkin mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate and sprinkle over 1/2 cup of the crushed gingersnaps.
  • Repeat the process 2 more times, finishing with the crushed gingersnaps. Cover and refrigerate for 3 hours or up to overnight before serving. This will allow for more moisture to soften the cookies and for the whole mixture to meld together. The tiramisu is best consumed within 24 to 36 hours after assembling, as the components will begin to break down and become soupy.

SUPER-SIMPLE PUMPKIN TIRAMISU



Super-Simple Pumpkin Tiramisu image

This needs to set up overnight, so start one day ahead.

Categories     Thanksgiving     Dessert     Bon Appétit     Milk/Cream     Rum     No-Cook     Spice     Pumpkin     Fall     Chill     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield 8 servings

Number Of Ingredients 8

1 1/2 cups chilled whipping cream
3/4 cup sugar
1 (8-ounce) container mascarpone cheese
1 (15-ounce) can pure pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
2 (3-ounce) packages halved ladyfingers
1/4 cup rum
2 ounces crushed amaretti cookies

Steps:

  • Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
  • Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.
  • Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
  • To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.

SPICED PUMPKIN TIRAMISU



Spiced Pumpkin Tiramisu image

I added pumpkin and subtracted some of the coffee flavor in a tiramisu I developed for a special holiday dinner. A new Christmas tradition was born! -Heather Clary, Downingtown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 17

1 cup water
1 cup brewed coffee
2/3 cup sugar
2/3 cup hazelnut liqueur
PUMPKIN MIXTURE:
2 cartons (8 ounces each) mascarpone cheese
3/4 cup canned pumpkin
5 tablespoons sugar, divided
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1-1/4 cups heavy whipping cream
ASSEMBLY:
54 crisp ladyfinger cookies (about 16 ounces)
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely., In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture., Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice., Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.

Nutrition Facts : Calories 491 calories, Fat 28g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 88mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 7g protein.

PUMPKIN TIRAMISU



Pumpkin Tiramisu image

My neighbor gave me this recipe, I think she got it from Bon Appetit. This is on the menu for Thanksgiving this year. This needs to chill overnight before serving. Make sure to use canned pumpkin not pumpkin pie filling. Also, if you don't have pumpkin pie spice you can use 1/4 teaspoon each of cinnamon, cloves and nutmeg. Note: After making this for Thanksgiving, I think the spices need to be upped a bit. I would make again, just spice it up more and possibly add some vanilla to the cream while whipping it. Also, I used almost 2 packages of lady fingers for one recipe. There is no way 1 would have been enough.

Provided by JillAZ

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 cups whipping cream
3/4 cup sugar
8 ounces mascarpone cheese
15 ounces canned pumpkin
3/4 teaspoon pumpkin pie spice
3 ounces ladyfingers
4 tablespoons rum
2 ounces amaretti cookies, crushed

Steps:

  • In a large bowl, whip the cream and sugar together until peaks form.
  • Add the mascarpone, pumpkin and spice and beat just until blended and smooth.
  • Set aside.
  • Cut the ladyfingers in half.
  • Line the bottom of a 9 inch springform pan with half of the ladyfingers. They will be crowded and overlap some.
  • Sprinkle the ladyfingers with 2 T of the rum.
  • spread with half of the cheese/pumpkin filling.
  • Repeat, using the remaining ladyfingers, rum and filling.
  • Smooth the top and cover tightly with plastic wrap and then foil.
  • Place in fridge to chill overnight.
  • To serve: Run a knife around the inside edge of the pan. Release the sides and place tiramisu on a serving plate.
  • Sprinkle the top with the crushed amaretti cookies.

Nutrition Facts : Calories 326.7, Fat 18.3, SaturatedFat 11, Cholesterol 126.1, Sodium 176.1, Carbohydrate 35.2, Fiber 1.8, Sugar 25.1, Protein 3.4

PUMPKIN TIRAMISU



Pumpkin Tiramisu image

This seasonal version of Tiramisu is an incredibly delicious alternative to pumpkin pie - and no baking or stove!! Simply mix pure pumpkin with mascarpone, whipped cream, some sugar and spice and Eagle Brand. Spread between layers of lady fingers and garnish with gingersnap crumbs.

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 15 serving(s)

Number Of Ingredients 11

1 (398 ml) can pumpkin puree
1 1/2 cups mascarpone cheese
1/2 cup sugar
1 (300 ml) can eagle brand sweetened condensed milk
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
2 cups 35% whipping cream, unwhipped
1 teaspoon cream of tartar
3 (14 g) packages soft ladyfingers
12 gingersnap cookies

Steps:

  • In food processor mix pumpkin and mascarpone until smooth. Add sugar and process until smooth. Mix in sweetened condensed milk, cinnamon, ginger and nutmeg. Transfer to large bowl.
  • In another bowl, use electric mixer to beat whipping cream and cream of tartar until soft peaks form. With rubber spatula, stir 1/4 of whipped cream into pumpkin mixture. Gently fold in remaining whipped cream.
  • Tightly line bottom of 9x13-inch pan with ladyfingers, flat side down. Spread half of pumpkin mixture evenly over ladyfingers. Repeat with one more layer of ladyfingers and remaining pumpkin mixture. Cover and chill at least 8 hours or overnight.
  • GARNISH: Finely grind gingersnaps biscuits in food processor; sprinkle even over top.
  • NOTES: Ladyfingers sold in supermarkets are often the fresh variety, which are soft.

Nutrition Facts : Calories 251.8, Fat 14.7, SaturatedFat 8.9, Cholesterol 62, Sodium 84.2, Carbohydrate 27.9, Fiber 0.3, Sugar 22, Protein 3.3

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