Tiramisu is the perfect pick-me-up with its coffee soaked biscuits and sweet cream. This version takes on a seasonal twist with pumpkin puree and warm spices. It looks elegant served in a tall footed trifle dish, and you’ll love that it’s no-bake! Use crisp lady fingers in this recipe and not the soft variety. You can find them in the Italian foods section at the grocery store. This sturdier version holds up well in this trifle without becoming soggy.

Pumpkin Tiramisu Trifle Go Bold With Butter

Pumpkin Tiramisu Trifle

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 12 servings

Pumpkin Tiramisu Trifle


  • 1 pint heavy cream
  • 2 1/2 cups powdered sugar, divided
  • 16 ounces cream cheese or mascarpone cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, softened
  • 14 ounces pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 7 ounce package crisp lady fingers
  • 6 tablespoons strongly brewed coffee or espresso
  • Cinnamon for sprinkling


  1. Whip heavy cream in electric mixer on medium speed. Gradually add in 1 1/4 cups of powdered sugar.
  2. In separate bowl, whip cheese and butter together until creamy. Add pumpkin puree, pumpkin pie spice and remaining 1 1/4 cups powdered sugar. Whip until creamy and consistently light orange in color.
  3. Place lady fingers in single layer in bottom of trifle bowl. Sprinkle them with 2 tablespoons coffee. Top with 1/3 of pumpkin mixture. Add another layer of lady fingers and sprinkle with 2 tablespoons of coffee. Pour half of whipped cream on top of cookies and spread evenly. Top with remaining 2/3 of pumpkin mixture and another layer of lady fingers; sprinkle with remaining coffee.
  4. Pour the remaining whipped cream on top and sprinkle with cinnamon. Transfer to refrigerator and chill for 2 hours.
  5. Serve dessert chilled. Keep leftovers refrigerated.

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Cold pieces get caught between layers of dough, and that's what creates that flaky texture we all strive for.

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