This Shortcut Pumpkin Tiramisu is ridiculously fast and easy to prepare, and it’s full of yummy, spicy holiday flavors.
Oh my goodness – I’ve been so busy getting back into my new kitchen and keeping up with some pretty intense work deadlines, that I kind, sorta misplaced a week somewhere. I truly thought that Thanksgiving was next week, not in 3 days. Yikes. Luckily, my parents are hosting, so I’m helping, but not really responsible for cooking.
It is time to think about holiday parties though, and I do have several coming up in the next few weeks. It’s always good to plan your menu ahead, and give any new recipes a test-run so there are no goof ups in front of guests, so I’m testing a new one out on all of you today.
This dessert is a delicious change-up from traditional pumpkin pie. It’s much lighter but I’m not claiming that it’s healthy!
I totally have to have a strategy for holiday sweet treats, because – I unfortunately love them all. If they’re around (yes, leftovers, I’m looking at you), I’ll eat them for breakfast, lunch, dinner and snack. So my strategy is to keep ’em small. Yep, it’s all about portion control.
This Shortcut Pumpkin Tiramisu can be made in a trifle bowl, but I love the idea of serving tiny, bite-sized desserts for each guest. That way, when it’s gone, it’s gone and I can’t eat the leftovers. Also, tiny desserts mean you can taste a few and not have to overdo it.
Instead of the espresso/liqueur-soaked ladyfinger method that is called for in traditional tiramisu, these lovelies are made with ground up, packaged gingersnap cookies mixed with a touch of vanilla-spiked bourbon (or regular bourbon if that’s what you have). The pumpkin-mascarpone cream topping takes less than 10 minutes to prepare.
If you have a pastry bag, definitely use it to pipe the cream onto the cookie crumbs. If not, you can use a freezer bag – just fill it, snip the corner off, and squeeze.
- 8 ounces gingersnap cookies about 32 cookies
- 2 tablespoons of bourbon or bourbon vanilla
- 1-8 ounce container mascarpone cheese
- 1 cup canned pure pumpkin puree
- 1 cup heavy whipping cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice mix
- Place the cookies and bourbon or bourbon vanilla into the bowl of a food processor and pulse until the cookies are broken down into fine crumbs.
- Spoon about 3-4 tablespoons of the cookie crumbs into the bottoms of 12 dessert glasses and set aside.
- Place the mascarpone cheese, pumpkin puree, whipping cream, sugar, vanilla, and pumpkin pie spice into a large mixing bowl. Mix on low speed to combine to combine the ingredients, and then increase to high speed to whip the ingredients until soft peaks form.
- Place the pumpkin cream mixture into a large freezer bag, and cut the tip off of one corner. Pipe about 1/2 cup of the pumpkin cream over the cookie crumbs in each dessert dish. Sprinkle any remaining cookie crumbs over the top to garnish.
- Refrigerate for at least 2 hours, or overnight.
Do you have any favorite holiday desserts, or do you like to try something new each year?