Pumpkin Chocolate Tiramisu

This recipe is courtesy of Chef Anna Olson. She prepared it as part of our 2nd Anniversary celebration dinner menu. Pumpkin pie spices are divine when blended with chocolate and the color contrast is very festive.


For Pumpkin Filling:

  • 1 1/2 cups whipping cream
  • 1 Tbsp pure vanilla
  • 8 oz cream cheese at room temperature
  • 3/4 cup granulated sugar
  • 2 Tbsp brandy
  • 2 cups pumpkin purée
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
For Assembly:
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tsp vanilla
  • 2 pkg chocolate wafer cookies
  • ½ cup whipping cream
  • 1 tsp vanilla
  • 2 tsp granulated sugar
  • Cocoa powder for dusting


  1. For pumpkin filling, whip cream to medium peaks, stir in vanilla and chill. Beat cream cheese with sugar until smooth.  Stir in brandy then add pumpkin purée and spices and beat until smooth.  Fold in whipped cream and chill until ready to assemble.
  2. To assemble, heat sugar and water until sugar dissolves, stir in vanilla and remove from heat.  Dip wafer cookies in syrup briefly and line the bottom of an 8-cup (2 L) trifle dish or serving dish.  Spoon one-quarter of the pumpkin filling over cookies and place another layer of soaked cookies over mousse.  Repeat layering with mousse and cookies, finishing with the mousse.  Chill for at least 4 hours before serving.
  3. To serve, whip cream with sugar and vanilla and dollop on top of tiramisu.  Dust lightly with cocoa powder and serve.


Serves 10

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