Pumpkin Date Tiramisù Recipe

Introduction

This Pumpkin Date Tiramisù offers a delightful twist on the classic Italian dessert, blending warm chai-infused ladyfingers with rich pumpkin and sweet date flavors. Creamy mascarpone and pumpkin spice make it a perfect treat for fall gatherings or anytime you crave something cozy and indulgent.

Ingredients

• 6 chai tea bags
• 180 grams Medjool dates (about 10 large dates), pitted
• ¼ cup (50 grams) granulated sugar
• 1 (15-ounce) can pumpkin purée
• 1 cup (200 grams) granulated sugar
• 1 tablespoon vanilla extract
• 1 ½ teaspoons store-bought or homemade pumpkin spice, plus more for dusting
• ½ teaspoon fine salt
• 4 cups (914 grams) heavy cream
• 1 pound (454 grams) mascarpone cheese
• 2 (7-ounce/200-gram) packages ladyfingers

Instructions

1. Step 1: Make the ladyfinger soak by bringing 3 cups of water to a boil in a small saucepan. Remove from heat, add chai tea bags and dates, cover, and steep for 12 minutes. Squeeze the tea bags and strain the chai into a medium bowl. Press out any excess liquid from the dates, stir in ¼ cup sugar, and let the chai cool.
2. Step 2: Finely chop the soaked dates on a cutting board until they form a thick paste.
3. Step 3: In a medium saucepan over medium-high heat, cook the pumpkin purée, stirring frequently for 10 minutes until thick and smooth. Add the date paste and cook for 2 more minutes, stirring constantly. Transfer this pumpkin date butter to a large bowl.
4. Step 4: Stir in 1 cup sugar, vanilla extract, pumpkin spice, and salt into the pumpkin date butter. Set aside to cool.
5. Step 5: Whip 2 cups of heavy cream with a mixer or whisk until stiff peaks form, about 3 minutes.
6. Step 6: Gradually whisk the mascarpone cheese into the cooled pumpkin date butter until smooth. Slowly drizzle in the remaining 2 cups of heavy cream to loosen the mixture, then carefully fold the whipped cream into the pumpkin mixture with a spatula until well combined.
7. Step 7: Assemble the tiramisù by dipping half of the ladyfingers one at a time into the chai soak and lining the bottom of a 9-by-13-inch pan. Spread half of the pumpkin mixture evenly over the ladyfingers. Repeat with the remaining dipped ladyfingers and pumpkin mixture. Cover and refrigerate for at least 6 hours or up to 4 days.
8. Step 8: Before serving, dust the tiramisù generously with pumpkin spice for a final flavorful touch.

Tips & Variations

• For a stronger chai flavor, steep the tea bags a bit longer or use an extra tea bag.
• Use homemade pumpkin spice for a fresher, more aromatic experience.
• If you prefer a vegan version, substitute mascarpone and heavy cream with plant-based cream alternatives and use vegan ladyfingers.
• To save time, puree dates in a food processor instead of chopping by hand.

Storage

Store the tiramisù covered in the refrigerator for up to 4 days. Let it sit at room temperature for about 15 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can roast and puree fresh pumpkin, but be sure to cook it down enough to remove excess moisture for a thick consistency similar to canned pumpkin purée.

Do I need to soak the ladyfingers in the chai mixture?

Yes, soaking the ladyfingers adds moisture and infuses them with chai flavor, which is essential for the tiramisù’s classic layered texture and taste.

Pumpkin Date Tiramisù Recipe

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★★★★★

4.7 from 118 reviews

This Pumpkin Date Tiramisù is a festive twist on the classic Italian dessert, combining fragrant chai-soaked ladyfingers with a rich pumpkin and Medjool date cream layer spiced with pumpkin spice. Perfectly creamy and subtly sweet, this chilled dessert is an ideal treat for autumnal gatherings or holiday parties.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

Chai Soak

• 6 chai tea bags
• 3 cups water
• 180 grams Medjool dates (about 10 large dates), pitted
• ¼ cup/50 grams granulated sugar

Pumpkin Date Butter

• 1 (15-ounce) can pumpkin purée
• 180 grams Medjool dates (about 10 large dates), pitted and chopped into paste (from soak prep)

Flavorings

• 1 cup/200 grams granulated sugar
• 1 tablespoon vanilla extract
• 1 ½ teaspoons pumpkin spice, plus more for dusting
• ½ teaspoon fine salt

Cream Mixture

• 4 cups/914 grams heavy cream, divided
• 1 pound/454 grams mascarpone cheese

Assembly

• 2 (7-ounce/200-gram) packages ladyfingers

Instructions

1. Make the ladyfinger soak: In a small saucepan, bring 3 cups of water to a boil. Remove from heat and add the chai tea bags and pitted dates. Cover and steep for 12 minutes. Squeeze the liquid from the tea bags and strain the chai into a medium bowl. Squeeze excess liquid from the dates and stir the ¼ cup sugar into the chai. Set aside to cool.
2. Prepare date paste: Place the soaked dates on a cutting board and finely chop into a thick paste to use in the pumpkin date butter.
3. Make the pumpkin date butter: In a medium stainless steel saucepan, cook the pumpkin purée over medium-high heat, stirring frequently for about 10 minutes until it becomes thick, smooth, and most water has evaporated; a film will form at the bottom. Add the date paste and cook for 2 more minutes, stirring continuously. Transfer this mixture to a large bowl.
4. Flavor the pumpkin mixture: To the pumpkin date butter in the large bowl, add 1 cup granulated sugar, vanilla extract, pumpkin spice, and salt. Stir thoroughly to combine and set aside to cool.
5. Whip the heavy cream: Using an electric mixer or whisk, whip 2 cups of heavy cream until stiff peaks form, approximately 3 minutes.
6. Combine mascarpone and pumpkin mixture: Gradually add dollops of mascarpone cheese to the cooled pumpkin date butter, whisking until fully incorporated. To loosen the mixture, slowly drizzle in the remaining 2 cups of heavy cream and mix until smooth. Gently fold the pumpkin mixture into the whipped cream using a silicone spatula, scraping the bowl until combined.
7. Assemble the tiramisù: Quickly dip half of the ladyfingers one by one into the chai soak and arrange them evenly on the bottom of a 9-by-13-inch pan to cover the surface. Spread half of the pumpkin cream mixture evenly over the soaked ladyfingers. Repeat by dipping the remaining ladyfingers and layering them on top. Finish by spreading the remaining pumpkin cream over the top layer.
8. Chill and serve: Cover the tiramisù and refrigerate for at least 6 hours, preferably up to 4 days for best flavor. Just before serving, dust the top generously with pumpkin spice.

Notes

• For best results, chill the tiramisù for a minimum of 6 hours to allow flavors to meld and for the dessert to set properly.
• Use freshly ground pumpkin spice or store-bought for convenience.
• If Medjool dates are not available, other soft dates can be used but may alter sweetness and texture.
• This dessert contains dairy and is not suitable for vegan diets.
• Use a gentle touch when dipping ladyfingers to avoid overly soggy layers.
• The tiramisù can be refrigerated for up to 4 days; however, it is best enjoyed within 2 days for optimal texture.

Keywords: Pumpkin tiramisù, pumpkin dessert, chai tiramisù, fall dessert, Thanksgiving dessert, layered dessert, mascarpone tiramisù, pumpkin spice dessert