Pumpkin Chai Tiramisu Recipe

If you are looking to cozy up your dessert game with a twist on a classic favorite, then this Pumpkin Chai Tiramisu is exactly what you need. This delightful creation brings together the warm, spicy notes of chai tea with the smooth richness of pumpkin and mascarpone. Each bite is an enchanting mix of soft lady fingers soaked in chai, a luscious pumpkin-spiced mascarpone cream, and just the right hint of cinnamon and cocoa dusting on top. It’s like autumn’s best flavors rolled into a creamy, dreamy experience that’s perfect for sharing with friends and family at any festive gathering or a special treat to savor on a quiet evening.

Ingredients You’ll Need

The beauty of Pumpkin Chai Tiramisu lies in its simple yet thoughtfully chosen ingredients. Each component does an essential job: the chai infuses aromatic spices into the lady fingers, pumpkin puree brings creamy earthiness, mascarpone adds luscious richness, and just a touch of rum lifts the entire flavor profile. With these ingredients, you will create a smooth, layered dessert that feels special but is surprisingly straightforward to assemble.

• 3 chai tea bags or 2 tablespoons loose leaf black tea + 1 tablespoon masala spice blend: For that perfect spicy, aromatic base to soak the lady fingers.
• 8 oz mascarpone, cold: Provides the rich, creamy texture essential to tiramisu.
• ¼ cup granulated sugar: Balances the spices with just the right touch of sweetness.
• 2 large egg yolks, cold: Adds richness and helps create a velvety cream.
• 1 tablespoon dark rum: Brings depth and a mild boozy warmth into the mix.
• 2 tablespoons heavy whipping cream, cold: Whips into softness and lightness within the mascarpone mixture.
• ⅓ cup pure pumpkin puree: The star that adds natural sweetness and gorgeous color.
• 1 teaspoon vanilla paste or extract: Enhances all the flavors smoothly and rounds out the spices.
• 14 lady fingers: These sponge-like cookies absorb the chai perfectly without falling apart.
• 1 tablespoon cocoa powder: For dusting and a subtle chocolate hint on top.
• 1 teaspoon cinnamon: Sprinkled on top to highlight the chai spices beautifully.

How to Make Pumpkin Chai Tiramisu

Step 1: Brew the Chai Tea Base

Begin by steeping your chai tea bags or loose chai blend in one cup of boiling water. This is where the magic starts, as the hot water extracts those inviting, spicy chai flavors that will soak into the lady fingers. Let the tea cool completely — you want it flavorful but not hot, so it gently soaks into the cookies without making them mushy.

Step 2: Whip Up the Pumpkin Mascarpone Cream

In a mixer equipped with a paddle attachment or using a hand mixer, beat together the cold mascarpone, sugar, egg yolks, dark rum, heavy cream, pumpkin puree, and vanilla. Whip everything on medium-high speed until the mixture turns light, fluffy, and luscious, about 2 to 3 minutes. This pumpkin mascarpone cream is the heart of your dessert, rich with silky texture and bursting with autumnal warmth.

Step 3: Assemble the Layers

Grab your lady fingers and quickly dip each one into the cooled chai tea, rotating to fully saturate but not soggy. Lay them side by side in your chosen dish until the bottom is covered. Spread half of your mascarpone mixture evenly over this first layer. Then repeat with another layer of dipped lady fingers, followed by the remaining mascarpone cream. Smooth the top for a clean, inviting finish.

Step 4: Chill and Set

Cover the assembled tiramisu tightly with cling wrap and refrigerate for at least six hours, but ideally overnight. This resting period allows the flavors to meld and the cream to firm up, making every forkful perfectly balanced — the hallmark of a good tiramisu.

Step 5: Dust and Serve

Right before serving, combine your cocoa powder and cinnamon, then sift this spice blend gently over the top of the tiramisu. This not only adds a beautiful finishing touch but deepens the chai-infused experience with a dusting of chocolate and warmth. Wipe the pan’s edges clean for a polished presentation, then slice or scoop your Pumpkin Chai Tiramisu and get ready to delight everyone around the table.

How to Serve Pumpkin Chai Tiramisu

Garnishes

Enhance your serving with a few decorative touches such as a light dusting of extra cinnamon or whole chai spices like star anise or cinnamon sticks on the side. A sprig of fresh mint or a few toasted pumpkin seeds can add an unexpected textural and visual contrast, making your dessert look as fabulous as it tastes.

Side Dishes

Pair Pumpkin Chai Tiramisu with light accompaniments like a crisp apple salad or roasted nuts to balance its creaminess. A cup of spiced chai tea or a warm mug of coffee will complement the dessert’s aromatic flavors wonderfully, rounding out the cozy experience.

Creative Ways to Present

Try serving this tiramisu in individual glass jars or clear dessert cups to show off the beautiful layers of chai-soaked lady fingers and pumpkin mascarpone. Alternatively, scoop it onto delicate porcelain plates, garnishing artfully for a sophisticated touch that’s perfect for holiday dinners or dinner parties. The Pumpkin Chai Tiramisu really shines no matter how you present it, bringing warmth and joy every single time.

Make Ahead and Storage

Storing Leftovers

Keep leftover Pumpkin Chai Tiramisu tightly covered in the refrigerator, where it will stay fresh and flavorful for up to four days. The flavors often deepen with time, making it a great make-ahead dessert that keeps on giving.

Freezing

Although classic tiramisu does not freeze perfectly due to its creamy texture, you can freeze this dessert carefully by wrapping it tightly in plastic wrap and then foil. When ready to enjoy, thaw it overnight in the fridge. Note that the texture may be slightly affected, but the enticing pumpkin chai flavors will remain.

Reheating

Tiramisu is best served chilled, so reheating is generally not recommended. However, if you prefer, you can let it sit at room temperature for 20 to 30 minutes before serving to soften the flavors and cream — just enough to take the chill off without losing that signature creamy texture.

FAQs

Can I use pumpkin pie spice instead of a chai masala blend?

Yes, pumpkin pie spice can work in a pinch, but chai masala offers a more complex mix of spices like cardamom, cloves, and black pepper, which really elevate the flavor profile of the Pumpkin Chai Tiramisu.

Is it safe to use raw egg yolks in this recipe?

If raw eggs make you nervous, you can gently cook the egg yolks with the sugar over a double boiler until they reach 160°F and thicken slightly, then cool it before mixing into the mascarpone. This step ensures safety without compromising on texture.

Can I substitute lady fingers with another cookie or cake?

While lady fingers are traditional and ideal for soaking up chai without getting mushy, you could experiment with sponge cake or savoiardi biscuits. Just make sure they aren’t too dense so they still absorb the chai flavors well.

What type of pumpkin puree should I use?

Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars or spices. Brands like Libby’s are a reliable choice, but if your puree is too watery, patting it dry with paper towels helps maintain the right consistency of the mascarpone cream.

Can I make this dessert vegan?

Transforming Pumpkin Chai Tiramisu into a vegan dessert would require substituting mascarpone with cashew cream or coconut cream, using aquafaba instead of egg yolks, and choosing vegan cookies. While doable, it will alter the texture and flavor, so it’s a fun experiment for those who want a plant-based twist.

Final Thoughts

Nothing captures the heart of fall quite like this Pumpkin Chai Tiramisu. Each bite is a comforting hug filled with the spice of chai and the creamy warmth of pumpkin, making it a standout dessert for any occasion. Whether you’re new to tiramisu or a longtime fan, this recipe is a fantastic way to add a festive flair that feels both luxurious and approachable. Give it a try and watch how it quickly becomes your go-to seasonal favorite.

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