Recipes and Cooking Pumpkin Tiramisu 3.8 (31) Add your rating & review This simple rich dessert is ready in 30 minutes. Line the pan with plastic wrap to create an easy way to remove the dessert from the pan. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 8 hrs Total Time: 8 hrs 30 mins Servings: 6 Ingredients ¼ cup pure maple syrup or maple-flavor syrup 1 tablespoon bourbon ½ 15 ounce can (3/4 cup) pumpkin 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon salt ½ cup whipping cream ¼ cup granulated sugar ½ 8 ounce container mascarpone cheese, softened 1 tablespoon powdered sugar ½ cup whipping cream 1 3 ounce package ladyfingers, split Ground nutmeg or freshly grated nutmeg Directions Line a 9x5x3-inch loaf pan with plastic wrap; set aside. For syrup, in a small bowl, combine maple syrup and bourbon. Set aside. For filling, in a small bowl, combine pumpkin, cinnamon, ginger, and salt. In a small mixing bowl, combine 1/2 cup whipping cream and granulated sugar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gently fold whipped cream into pumpkin mixture. For topping, in another small mixing bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in 1/2 cup whipping cream just until thickened (do not overbeat). To assemble, arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining ladyfingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill for 8 to 24 hours. Use the plastic wrap to lift tiramisu out of pan. Place tiramisu on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert crosswise into slices. Makes 6 servings. Mike Dieter Rate it Print