Pumpkin Cream Tiramisu Recipe

Name: Pumpkin Cream Tiramisu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large egg; 1/4 cup honey; 1/2 cup solid-pack pumpkin; 1 teaspoon dark rum; 2-1/3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1-1/2 teaspoons baking soda; 1-1/2 teaspoons ground ginger; 1 teaspoon ground cloves; 1/2 teaspoon salt; 2-1/4 cups solid-pack pumpkin; 1-1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 cups heavy whipping cream; 3/4 cup sugar; 1 package (8 ounces) cream cheese, softened; 1/4 cup dark rum; 1/2 teaspoon ground cinnamon or nutmeg

Servings: persons

1/2 cup butter, softened
1 cup sugar
1 large egg
1/4 cup honey
1/2 cup solid-pack pumpkin
1 teaspoon dark rum
2-1/3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
2-1/4 cups solid-pack pumpkin
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups heavy whipping cream
3/4 cup sugar
1 package (8 ounces) cream cheese, softened
1/4 cup dark rum
1/2 teaspoon ground cinnamon or nutmeg

1
Preheat oven to 350u00b0. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in egg and honey. Add pumpkin and rum; mix well. In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture.
2
Cut a 3/4-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment paper-lined
3
. Bake 12-14 minutes or until cookies are golden and set. Cool on a wire rack.
4
In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of whipped cream mixture into pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.

1477

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 cup sugar, 1 large egg, 1/4 cup honey, and more.

Yes, Pumpkin Cream Tiramisu falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cream Tiramisu

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