Pumpkin isn't only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you'll add this recipe to keeper files. -Pam Peters, Fernie, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. 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., 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-lined baking sheets. Bake 12-14 minutes or until cookies are golden and set. Cool on a wire rack., 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.
Nutrition Facts : Calories 635 calories, Fat 40g fat (25g saturated fat), Cholesterol 132mg cholesterol, Sodium 432mg sodium, Carbohydrate 63g carbohydrate (40g sugars, Fiber 3g fiber), Protein 7g protein.
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Casper Gacura
[email protected]I'm not a fan of pumpkin desserts, so I wasn't sure if I would like this tiramisu. But I was pleasantly surprised! It was light and fluffy, and the pumpkin flavor was subtle but delicious.
Ruby O'Dowd
[email protected]I followed the recipe exactly, but my tiramisu didn't set properly. I'm not sure what I did wrong.
THE ONE ABOVE ALL
[email protected]This recipe was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Adwubi Kete
[email protected]I'm not sure what went wrong, but my tiramisu didn't turn out as well as I had hoped. It was still tasty, but it wasn't as creamy or flavorful as I expected.
Jason Ali Rampaul
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Ojore Blessing
[email protected]I was skeptical about trying a pumpkin tiramisu, but I'm so glad I did. It was absolutely delicious!
knox raborifi
[email protected]This is the best pumpkin tiramisu I've ever had! The flavors are perfectly balanced and the texture is divine.
Miranda Masinza
[email protected]I've made this tiramisu several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
md tahimmia
[email protected]I love how this recipe uses pumpkin puree instead of traditional mascarpone cheese. It gives the tiramisu a lighter, more delicate flavor.
Monique Love
[email protected]This recipe was easy to follow and the results were amazing. The tiramisu was so creamy and flavorful.
trust makovere
[email protected]I'm not usually a fan of pumpkin desserts, but this tiramisu changed my mind. It was so light and fluffy, and the pumpkin flavor was subtle but delicious.
lezette lorenzo
[email protected]I made this for a party and it was a huge hit! Everyone loved the unique flavor combination and the creamy texture.
Edalere Uthman
[email protected]This pumpkin cream tiramisu was a delightful treat! The flavors of pumpkin and cream cheese complemented each other perfectly, and the ladyfingers added a nice touch of texture.