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Pumpkin Chai Tiramisu

Hey y’all! If you love classic tiramisu but want a warm, cozy twist for sweater season, this Pumpkin Chai Tiramisu is your new go-to. It’s silky, lightly spiced, and layered with chai-soaked ladyfingers and plush pumpkin mascarpone cream—perfect for holidays, potlucks, or any night you want a show-stopping no-bake dessert. Let’s get cooking!

Why You’ll Love Pumpkin Chai Tiramisu

No-bake elegance: impressive layers without turning on the oven.

Cozy flavors: creamy pumpkin meets aromatic chai for a festive vibe.
Make-ahead friendly: it sets beautifully overnight for stress-free serving.
Balanced sweetness: rich but not heavy, with a whisper of warm spice.

Flexible: easy to make alcohol-free or adjust spice levels to taste.

Ingredients for a Chai-Spiced Pumpkin Tiramisu

Chai Soak

Water: 1 ½ cups (360 ml)
Chai black tea bags: 4 (or 2 tablespoon loose-leaf chai in a tea infuser)

Granulated sugar: ⅓ cup (65 g)
Dark rum or bourbon (optional): ¼ cup (60 ml); alcohol-free: 1 teaspoon vanilla + ¼ cup (60 ml) milk
Ground cardamom: ¼ teaspoon (optional, for extra chai aroma)

Pumpkin Mascarpone Cream

Mascarpone cheese, cold: 16 oz (450 g)
Heavy cream, cold: 1 cup (240 ml)
Powdered sugar: ½ cup (60 g)

Vanilla extract: 2 tsp
Canned pumpkin puree (not pie filling): 1 ½ cups (360 g)
Light brown sugar: ⅓ cup (65 g)

Pumpkin pie spice: 2 tsp
Ground cinnamon: 1 tsp
Fine sea salt: ¼ tsp

Assembly

Ladyfingers (savoiardi): 14 oz (400 g), about 40–45 pieces
Unsweetened cocoa powder: 2 tbsp, for dusting
Crushed gingersnaps or speculoos: ¼ cup (optional, for crunch)

Fresh orange zest: 1 teaspoon (optional, bright finish)

How to Make Pumpkin Chai Tiramisu

Step 1: Brew the Chai Soak

In a small saucepan, combine water and sugar. Bring to a gentle simmer (about 190°F/88°C) over medium heat, stirring until the sugar dissolves, 2–3 minutes.
Add chai tea bags (and cardamom if using). Simmer 2 minutes, then remove from heat and steep 8 minutes more. Discard tea bags and let the mixture cool to lukewarm (about 100°F/38°C). Stir in rum or vanilla/milk option.

Step 2: Whip the Mascarpone Cream

With a cold bowl and beaters, whip heavy cream to medium peaks, 2–3 minutes on medium-high. Set aside.
In a separate bowl, beat mascarpone, powdered sugar, and vanilla just until smooth and fluffy, 30–60 seconds. Gently fold the whipped cream into the mascarpone mixture until silky.

Step 3: Make the Pumpkin Layer

In a medium bowl, whisk pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and salt until smooth.

Fold half of the mascarpone cream into the pumpkin mixture to create a light, mousse-like pumpkin cream. Reserve the remaining plain mascarpone cream.

Step 4: Assemble the Pumpkin Chai Tiramisu Layers

Quickly dip each ladyfinger in the lukewarm chai soak for 1–2 seconds per side (don’t oversoak), then line them snugly in a 9×13-inch (23×33 cm) dish.
Spread all of the pumpkin cream over the first layer. Add a second layer of chai-dipped ladyfingers.

Spread the remaining mascarpone cream on top in an even, cloud-like layer.

Step 5: Chill, Finish, and Serve

Cover and refrigerate at least 6 hours (12 hours or overnight for best sliceable layers).
Just before serving, dust generously with cocoa powder and sprinkle crushed gingersnaps and orange zest if using. Slice and enjoy!

Notes for the Best Pumpkin Chai Tiramisu

Use firm, crisp savoiardi (not soft ladyfingers) so they keep structure after soaking; if you can’t find them, consider making your own: King Arthur Baking Ladyfingers.
Canned pumpkin puree can vary in moisture; if yours is loose, blot with paper towels for 5 minutes to prevent a runny filling.
Curious about pumpkin’s nutrition perks? Check out this overview: Healthline: Pumpkin Benefits.

Cozy Variations on This Fall Tiramisu

Espresso-Chai Hybrid: Replace ½ cup (120 ml) water with strong espresso for a deeper coffee-chai vibe.
Maple Pecan: Swap brown sugar for ⅓ cup (80 ml) pure maple syrup in the pumpkin layer and add ½ cup (55 g) toasted chopped pecans between layers.
Ginger Boost: Add 2 tablespoon finely chopped crystallized ginger to the pumpkin cream and dust the top with cocoa plus a pinch of ground ginger.

Equipment You’ll Need

9×13-inch (23×33 cm) baking dish
Two medium mixing bowls + one small saucepan
Electric hand mixer or stand mixer with whisk

Spatula, whisk, measuring cups/spoons
Fine-mesh sieve for dusting cocoa (optional)

Storage & Make-Ahead for Pumpkin Chai Tiramisu

Cover tightly and refrigerate for up to 3 days. For clean slices, chill at least 6 hours before cutting. To freeze, wrap the dish well and freeze up to 1 month; thaw overnight in the refrigerator, then dust with cocoa just before serving. Avoid freezing after cocoa dusting to keep the top from getting damp.

Serving and Pairings

Drinks: Espresso, masala chai latte, or a nip of amaro or spiced rum.
Toppings: Light caramel drizzle, toasted pecans, or chocolate shavings.
Occasions: Thanksgiving dessert table, Friendsgiving, or a cozy weekend dinner party.

Pro Tips for Pumpkin Chai Tiramisu

Don’t over-soak the ladyfingers—1–2 seconds per side is enough to prevent soggy layers.
Whip to medium peaks, not stiff; it keeps the mascarpone cream plush and spoonable. Learn the visual cues here: Serious Eats: How to Whip Cream.
Flavor bloom: Mix spices into the pumpkin first to hydrate them, then fold in cream for more pronounced, rounded spice notes.

FAQ: Your Pumpkin Chai Tiramisu Questions

Can I make this alcohol-free?

Absolutely—swap the rum for 1 teaspoon vanilla plus ¼ cup (60 ml) milk in the chai soak. The flavor stays warm and aromatic.

What if I can’t find mascarpone?

Blend 12 oz (340 g) softened cream cheese with 4 oz (115 g) sour cream and 2 tablespoon heavy cream until ultra-smooth, then proceed with the recipe. The result is slightly tangier but still lush.

Can I make it ahead or freeze?

Yes! Assemble up to 24 hours ahead and keep chilled. Freeze (undusted) up to 1 month; thaw in the fridge overnight and dust with cocoa before serving.