Pumpkin Tiramisu

Pumpkin Tiramisu

Made with strong house-brewed coffee, creamy marscarpone and natural sweeteners— Sugar In The Raw® and Stevia In The Raw®—this beloved Italian dessert is even better with the addition of pumpkin.

Servings: 6

Prep Time: 25 minutes


  • 2 cups heavy cream, divided
  • 8 oz mascarpone
  • 1 cup unsweetened pumpkin puree
  • 1/4 cup Sugar In The Raw
  • 1/4 cup plus 2 tablespoons Stevia In The Raw, divided
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup brewed coffee, Folgers® Classic Roast recommend
  • 3 tablespoons dark rum
  • One 7oz package ladyfinger cookies
  • 2 oz white chocolate, chopped or shaved


  1. In a large bowl or a stand mixer fitted with the whisk, combine 1½ cups cream, mascarpone, pumpkin, sugar, ¼ cup stevia, and pumpkin spice. Beat on high speed with a hand mixer or medium-high speed in stand mixer until stiffly whipped.
  2. In a medium bowl beat remaining ½ cup heavy cream with 1 tablespoon stevia until stiffly whipped.
  3. In a small bowl stir together coffee, rum, and remaining 1 tablespoon stevia.
  4. Have ready 6 approximately 4” wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer (depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife). 
  5. Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
  6. Top each serving with a generous spoonful of whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.