Caramel Pumpkin Tiramisu

From Taste of Home (but with more pictures)


  • 30 crisp ladyfinger cookies (original reciple said 18)
  • 1/2 cup maple syrup (original recipe was half of this)
  • 4 tablespoons bourbon (original recipe was half of this)
  • 1 cup heavy whipping cream, divided
  • 1/4 cup sugar
  • 3/4 cup solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, softened
  • 3 tablespoons confectioners’ sugar

SAUCE Ingredients:

  • 3/4 cup caramel ice cream topping
  • 2 teaspoons bourbon


  1. NOTE: You will be using 2 layers of ladyfingers and 2 layers of pumpkin mix. If you cut the ladyfingers in half, they should all arrange to cover an 8 inch x 8 inch pan.
  2. Using a serrated knife, cut 6 ladyfingers in half widthwise.
  3. In a shallow bowl, combine maple syrup and bourbon.
  4. Dip 6 whole ladyfingers and 6 halves into mixture; arrange in a single layer in an 8-in. square dish.
  5. In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form.
  6. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream.
  7. In another bowl, beat the cream cheese, confectioners’ sugar and remaining cream until thickened.
  8. Spread half of pumpkin mixture over the first layer of ladyfingers in the dish.
  9. Dip remaining ladyfingers; arrange over the top to create a second layer of ladyfingers.
  10. Top with remaining pumpkin mixture.
  11. Top everything with the cream cheese mixture.
  12. Cover and refrigerate for 8 hours or overnight.
  13. In a microwave, heat caramel sauce; stir in bourbon.
  14. Drizzle the caramel bourbon sauce over the top of each serving.

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