Pumpkin Date Tiramisù
Published Nov. 14, 2025
- Total Time
- 1 hour 10 minutes, plus at least 6 hours’ chilling
- Prep Time
- 10 minutes
- Cook Time
- 1 hour, plus at least 6 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- 6chai tea bags
- 180grams Medjool dates (about 10 large dates), pitted
- ¼cup/50 grams granulated sugar
- 1(15-ounce) can pumpkin purée
- 1cup/200 grams granulated sugar
- 1tablespoon vanilla extract
- 1½teaspoons store-bought or homemade pumpkin spice, plus more for dusting
- ½teaspoon fine salt
- 4cups/914 grams heavy cream
- 1pound/454 grams mascarpone cheese
- 2(7-ounce/200-gram) packages ladyfingers
For the Ladyfinger Soak
For the Pumpkin Date Butter
For the Tiramisù
Nutritional analysis per serving (12 servings)
677 calories; 44 grams fat; 26 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 3 grams dietary fiber; 42 grams sugars; 9 grams protein; 287 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the ladyfinger soak: In a small saucepan, bring 3 cups of water to a boil. Remove pan from the heat, then add the tea bags and dates; cover and steep for 12 minutes. Squeeze the water out of the tea bags. Strain the chai into a medium bowl and squeeze any excess liquid out of the dates. Stir the sugar into the chai and set aside to cool.
- Step 2
Place the dates on a cutting board and finely chop into a thick paste.
- Step 3
Make the pumpkin date butter: In a medium stainless steel saucepan, cook the pumpkin purée over medium-high, stirring frequently for 10 minutes, until most of the water has evaporated and the pumpkin mixture is silky, smooth and thick. Adjust the heat as needed. A film will form at the bottom of the pan while stirring. Add the date paste and continue cooking for 2 more minutes.
- Step 4
Transfer the pumpkin date butter to a large bowl. Add the sugar, vanilla, pumpkin spice and salt and stir to combine. Set aside to cool.
- Step 5
Make the tiramisù: Using an electric mixer or whisk, whip 2 cups of the heavy cream to stiff peaks, about 3 minutes.
- Step 6
Using an electric mixer, gradually add dollops of mascarpone to the cooled pumpkin date butter and whisk until combined. To loosen the consistency of the mixture, gradually drizzle the remaining 2 cups of heavy cream into the pumpkin mixture and mix until combined. Pour the pumpkin mixture over the whipped cream and fold it in by dragging a silicone spatula under and over the cream, scraping the sides and bottom of the bow as you go, until combined.
- Step 7
Assemble the tiramisù: One at a time, dunk half of the ladyfingers in the chai and place at the bottom of a 9-by-13-inch pan until it’s completely covered. Spread half of the pumpkin mixture in an even layer on top of the ladyfingers. Dunk the remaining ladyfingers in chai, one by one, and arrange on top of the pumpkin mixture. Dollop with the remaining pumpkin mixture and spread in an even layer. Cover and chill in the fridge for at least 6 hours (or up to 4 days).
- Step 8
Right before serving, dust the tiramisù with more pumpkin spice.
Private Notes
Comments
How can prep time be 10-minutes when you steep the chai for 15 minutes? Chop the dates, cook the date butter for 15, whip the cream? I realize in regular recipes that call for let's say "1 cup of chopped herbs" in the ingredient list that you are not counting that time in the prep time, but here the ingredient list does no such thing and the preparation time includes all of the cooking and assembling. We I scan recipes, timing is also a factopr.
Two times are listed at the top of the recipe: total time and prep time.Total time here is 1 hour, 10 minutes (plus 6 hours for chilling) and includes all the steps.
Probably because some nonsticks would get ruined in 12 minutes over medium-high heat. Stainless steel for the best!
I loved this recipe! I used less sugar, roasted kabocha squash, and to top it off and make it look pretty, I sprinkled toasted pecans and pomegranate arils on top.
Figured out how to make this work for GF folks and also to give it legs for days. Schars ladyfingers will disintegrate upon touching the chai, so lay them down then spoon it on top until the cookie is covered. If you need to spruce it up (we served it 6 days later at TG and it was a hit of the night!), top with a homemade whipped cream with a little maple syrup added in, then the pumpkin spice sprinkling or nutmeg. Looks fancy/adds a colorful layer!
Quite delicious, but when I make it again (and I will), I'd likely swap out the chai for espresso. The chai basically adds more pumpkin spice on top of the actual pumpkin spice throughout the dessert, making for a rather one-note flavor. Switching back to espresso would give it a more pumpkin spice latte vibe, I suspect, and add in a little bitterness to cut the rich butterfat and significant sweetness.