My grandmother kept a battered copy of an Italian cookbook and a jar of pumpkin butter on the same shelf — and whenever October hit, she refused to choose between them. This Pumpkin Chai Tiramisu grew out of one of those cozy household compromises: the creamy, boozy comfort of tiramisu married to the warm, spice-scented hug of pumpkin and chai. I still remember the steam from the chai hitting my face as I dipped ladyfingers, the kitchen smelling like cinnamon and toast, and everyone hovering like moths around something sweet and impossible to resist. It makes a generous, spoonable dessert that feels fancy but stays homey, like baking in slippers.
Quick Facts
- Yield: Serves 8
- Prep Time: 30 minutes
- Cook Time: 10 minutes (for the pumpkin zabaglione)
- Total Time: 400 minutes (includes 6 hours chill)
Why This Recipe is Awesome
This dessert tastes like dessert and a cozy sweater all at once. The layers alternate silky, spiced pumpkin-mascarpone and chai-soaked ladyfingers so each bite gives creamy richness, a hint of booze (optional), and a soft spongy snap. It’s fancy enough for guests but forgiving enough for weeknight baking. Also? It smells incredible — think cinnamon, cardamom, and roasted pumpkin — and it’s so easy even your oven can’t mess it up (no oven required unless you want toasted pepitas on top).
Ingredients
For the Main Dish:
- 1 cup strong brewed chai (about 2 tea bags in 1 cup hot water), cooled
- 2 tbsp spiced rum or dark rum (optional)
- 24 ladyfingers (about one 7–8 oz package)
- 8 oz mascarpone cheese, room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large egg yolks (use pasteurized if worried)
- 1/4 cup granulated sugar (for zabaglione)
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar (for whipped cream)
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice OR 1 tsp cinnamon + 1/2 tsp ground ginger
- Pinch of salt
- Optional: cocoa powder or ground cinnamon for dusting
For the Sauce / Garnish (if applicable):
- 1/4 cup toasted pumpkin seeds or chopped pecans (optional crunchy topping)
- Optional drizzle: 2 tbsp caramel sauce or maple syrup
How I Make It
Step 1:
Make the chai soak. Brew 1 cup strong chai and let it cool to room temperature. Stir in 2 tbsp spiced rum if you want a boozy edge. I like the spice perfume wafting through the kitchen here — it smells like fall in a mug.
Step 2:
Whisk the pumpkin zabaglione: In a heatproof bowl set over (not touching) simmering water, whisk together 3 egg yolks and 1/4 cup sugar until light and foamy. Whisk constantly for about 3–5 minutes until the mixture thickens and ribbons off the whisk. Remove from heat and fold in 8 oz mascarpone, 1 cup pumpkin puree, 1 1/2 tsp pumpkin pie spice, and a pinch of salt. The color will turn a warm, golden orange and the aroma will become cozy and spiced.
Step 3:
Whip the cream: Beat 1 cup cold heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla until soft peaks form. Fold the whipped cream gently into the pumpkin-mascarpone mixture until swirls disappear. Don’t overmix — you want cloud-like loft.
Step 4:
Assemble the tiramisu: Quickly dip each ladyfinger into the chai for about 1 second per side (they should be soaked but not soggy). Layer a single layer of soaked ladyfingers in a 9×9-inch dish, spread half the pumpkin-mascarpone mixture over them, then repeat with another soaked ladyfinger layer and the remaining filling. Press lightly so layers sit snugly but keep texture.
Step 5:
Smooth the top, dust with cocoa powder or extra cinnamon, and scatter toasted pumpkin seeds or chopped pecans. Chill the tiramisu for at least 6 hours (overnight is best) so the flavors marry and the texture sets. When you scoop through, you should hear a soft yielding sound and see neat, creamy layers.
Pro Tips
- Use room-temperature mascarpone so it blends smoothly and avoids lumps.
- Don’t oversoak ladyfingers — 1 second per side gives a tender center with structure. Too long and they turn into mush.
- If you’re nervous about raw eggs, use pasteurized yolks or skip the zabaglione and fold extra whipped cream into the pumpkin-mascarpone.
- Assemble the day before for best flavor; tiramisu tastes even better after a long chill.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap mascarpone with equal parts full-fat cream cheese for tangier flavor (smooth well to avoid lumps).
- Use coconut cream + dairy-free cream cheese to make a dairy-free version; flavor skews subtly coconutty.
- Replace ladyfingers with gluten-free ladyfingers or a layer of thinly sliced pound cake for a gluten-free option.
- Skip eggs and increase whipped cream to 1 1/2 cups whipped; the texture becomes lighter but less custardy.
Variations & Tips
- Boozy boost: Add 1–2 tbsp coffee liqueur or dark rum to the chai soak for grown-up depth.
- Maple-chai: Replace powdered sugar in whipped cream with 2 tbsp maple syrup for autumn warmth.
- Mini jars: Layer into 6-ounce jars for portable desserts or party portions.
- S’mores twist: Add a thin layer of chocolate ganache and torch marshmallow topping briefly.
- Spice-forward: Add a pinch of clove and allspice to the pumpkin mix for a deeper chai vibe.
- Crunch factor: Stir candied ginger or toffee bits into the top layer for texture contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make it the day before to let flavors meld. Store covered in the refrigerator for up to 3 days. For best texture, add crunchy toppings right before serving.
- Can I double the recipe?
- Sure thing. Use a larger pan (12×9-inch) or two 8×8-inch dishes. Keep the same layer order; chilling time stays about the same but a larger mass may need an extra hour to fully set.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect slightly different mouthfeel and flavor.
- How do I know it’s done?
- The tiramisu doesn’t “bake” through, so check for set layers: the top should feel firm to the touch and the filling should hold clean layers when you scoop. The flavor deepens after chilling.
- What if I don’t have ingredient X?
- No mascarpone? Use full-fat cream cheese thinned with 1–2 tbsp heavy cream. No ladyfingers? Use thin slices of plain sponge cake or pound cake.
How I Like to Serve It
I serve this chilled after a cozy dinner, with a steaming mug of chai or espresso on the side. For holiday gatherings, add a dusting of cocoa and a few toasted pepitas. It also makes a lovely Thanksgiving alternative to pie — spoon it straight from a pretty dish and watch people go back for thirds.
Notes
- Store covered in the fridge up to 3 days; freezing changes texture (you can freeze for up to 1 month but thaw in fridge overnight).
- Not relevant here, but if you cook meat elsewhere on the menu, remember safe temps: 165°F for chicken.
Final Thoughts
Closing: This Pumpkin Chai Tiramisu tastes like fall wrapped in a velvet blanket — make it for company or make it tonight and keep it all to yourself. Now go impress someone — or just yourself — with your homemade masterpiece!