The Most Amazing Pumpkin Pie Tiramisu

This pumpkin pie tiramisu comes together quickly and easily and is absolutely delicious! Full of the amazing flavors of pumpkin pie and tiramisu it’s a great combination of your favorite desserts! 

 

 

Every once in awhile I make a recipe and when it’s all finished I think, I am a culinary genius...

Also humble… very humble.

Genius none the less though, and this pumpkin pie tiramisu, well… it is one of those recipes. One that you have a piece of and then need another little sliver, followed by another one… you get the idea.

This stuff is beyond good, if you never make any other recipe I ever share make this one, make one for your family holiday, then make another to hide in the back of the fridge for after everyone has gone!

The best part about this is that you can use up any leftover pie, or have an excuse to cook an extra. Starting with an already made pie makes this come together super quick, one of those desserts that is super easy to make but taste like it’s a long involved process (don’t worry I won’t tell!!)

I used a Marie Callender’s Pumpkin pie because that makes this recipe that much easier! Just buy it, pop it in your oven and out comes homemade taste that makes the perfect addition to this tiramisu!

 

 

After the pie is baked the rest is super easy, the hardest part of this dessert is letting it refrigerate. You’ll want to make it the night before or at the least 8 hours before you want to serve it… so sorry for making you wait!

Here’s what you’ll need for this pumpkin pie tiramisu-

About 20 Lady Finger Cookies

1/2 of a Marie Callender’s Pumpkin Pie

8 oz. Cream Cheese – Softened

1/4- Cup Maple Syrup

1- tsp. Vanilla

1/2- Cup Whipping Cream

8 oz. Strong Coffee- I used pumpkin spice coffee but plain is ok too

1- tsp Pumpkin Pie Spice

2- Tbsp Sugar

1/2 Toasted Pecans (just pop them in the oven at 35o for about 15 minutes)

 

I used a deep dish 8×8 casserole pan for mine, but an 8×8 or 9×9 inch baking pan should work just fine, or you could just double the whole thing and use a bigger pan!

You want to lightly butter the pan to get it ready.

Then in a stand mixer or with an electric mixer beat your cream cheese until fluffy, add in your maple syrup, vanilla and whipping cream beating until thickened and fluffy. Set it aside to use in a minute.

In another bowl scoop out the filling of your pumpkin pie and lightly mash it up to make it a spreadable consistency.

Now you want to chop your pecans and mix in the pumpkin pie spice and sugar creating a nice sprinkly topping.

Once you’ve got your cream finished, your pumpkin mashed and your pecans chopped you’re ready to get assembling.

Pour your coffee into a bowl, now place your lady fingers in the coffee for about 5 seconds on each side, then place it into your pan. Keep dunking cookies until you’ve got the bottom of your pan covered. You can cut them to make them fit if need be.

 

Spread half of your mashed pumpkin pie over the cookies and gently spread it evenly around.

Sprinkle 1/3 of your pecan mixture over the top of the pumpkin.

 

Now spoon half of your cream cheese mixture over the pumpkin and pecans and spread it out evenly. Layer on another layer of soaked cookies, followed by pumpkin, pecans and then a final layer of the cream cheese mixture.

Sprinkle the final 1/3 of the pecans over the top, cover and pop the whole thing in the fridge.

Now wait… the waiting is just so difficult isn’t it?

Once the agony of waiting is over it’s time to eat!

Now what is any pumpkin pie dish with out a dollop of  Reddi-wip®?? I mean seriously, it just puts that last little bit of deliciousness on right before serving.

So, cut out a piece, swirl on some Reddi-wip®, make a cup of coffee and enjoy!!

Bask in my culinary greatness if you will… this really is one of my greatest! But you can tell your friends and family that you came up with this pumpkin pie tiramisu and they’ll be super impressed!

 

 

 

 

What is your favorite holiday dessert? Do you make extra to have after the guests leave??

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