Pumpkin Tiramisu


  • 1 1/2 C Heavy Cream divided into 1 C & 1/2 C portions
  • 2 8 oz pkg Cream Cheese
  • 15 oz Pumpkin
  • 1/2 C Sugar
  • 2 tsp Pumpkin Pie Spice plus more for garnishing top
  • 1 tsp vanilla
  • 1 C Coffee strong coffee, cooled to room temp
  • 1/4 C Spiced Rum
  • 1 loaves Pound Cake


  1. Cut pound cakes into 1/4 inch slices, then toast for 12 min in a 350 oven. Set aside.

  2. Whip 1 C heavy cream. You want stiff peaks, but don't go over into making butter! Refrigerate until ready to layer your tiramisu.

  3. Beat together cream cheese, pumpkin, 1/2 C heavy cream, sugar, pumpkin pie spice & vanilla.

  4. Mix coffee and spiced rum in a measuring cup.

  5. -n a 8X11 pan (or a trifle dish--but then you'll probably wind up doing 3 or 4 layers) cover the bottom with pound cake, brush with a generous helping of coffee mixture, then spread 1/2 the pumpkin and 1/2 the whipped cream. Repeat.

  6. Sprinkle some pumpkin pie spice on the top of the dessert.

  7. Chill 6 hours or more.


  1. You could substitute whipped topping for the homemade whipped cream.
  2. You can replace the 1/2 C heavy cream in the cream cheese mixture with milk
  3. The rum can be left out of the coffee.
  4. Brown sugar can replace the white sugar.