Can I make no bake pumpkin spice tiramisu ahead of time?

Yes! This no bake pumpkin spice tiramisu is ideal for prepping in advance. In fact, it tastes even better after chilling overnight. You can prepare it up to two days ahead and store it in the refrigerator until serving.

What can I use instead of ladyfingers?

If you don’t have ladyfingers, try using graham crackers, gingersnap cookies, or vanilla wafers. The texture will change slightly, but the flavor will still complement the pumpkin spice perfectly in your no bake pumpkin spice tiramisu.

Can I make this recipe without coffee?

Absolutely. For a kid-friendly twist, replace the coffee with chocolate milk, spiced milk, or apple cider. You’ll still get great flavor while keeping the tiramisu caffeine-free and fun for all ages.

Is this dessert freezer-friendly?

Yes, no bake pumpkin spice tiramisu freezes well! Assemble the layers in a freezer-safe container, wrap tightly, and freeze for up to one month. Thaw overnight in the fridge before serving.

Can I use homemade whipped cream instead of store-bought?

Yes, homemade whipped cream works beautifully in no bake pumpkin spice tiramisu. Just make sure it’s whipped to stiff peaks so it holds up during layering and chilling.

How long does no bake pumpkin spice tiramisu last?

Stored in the refrigerator, this dessert stays fresh for 3 to 4 days. Just keep it tightly covered. The layers stay creamy and the flavor actually deepens over time.

How To Make No Bake Pumpkin Spice Tiramisu Kids Devour

Description

This no bake pumpkin spice tiramisu is a creamy, cozy fall dessert layered with pumpkin mascarpone and coffee-soaked ladyfingers. Easy, family-friendly, and oven-free!

Ingredients

Scale

1 cup pumpkin purée

1/2 cup mascarpone cheese (softened)

1/4 cup brown sugar

1 tsp pumpkin pie spice

1/2 tsp vanilla extract

1 package ladyfinger cookies (about 20)

1/2 cup strong brewed coffee, cooled

1 cup whipped topping (plus more for garnish)

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Instructions

1. In a bowl, mix pumpkin purée, mascarpone, brown sugar, pumpkin pie spice, and vanilla until smooth.

2. Dip ladyfingers quickly into cooled coffee and layer half in your serving dish or jars.

3. Spread half of the pumpkin mixture on top of the ladyfingers.

4. Repeat with a second layer of dipped ladyfingers and the rest of the pumpkin mixture.

5. Top with whipped topping and a dusting of pumpkin spice or cookie crumbles.

6. Cover and chill for at least 4 hours or overnight before serving.

Notes

You can replace mascarpone with full-fat cream cheese if needed.

To make this kid-friendly, replace coffee with chocolate or spiced milk.

Best served chilled. Garnish with crushed gingersnaps or Halloween sprinkles for fun.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 290
Sugar: 15g
Sodium: 80mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg