This Pumpkin Chai Tiramisu is a cozy fall version of the classic Italian dessert. Instead of coffee, the lady fingers are quickly dipped in strong chai tea, then layered with a light pumpkin mascarpone cream flavored with vanilla and a touch of rum. A final dusting of cocoa powder and cinnamon gives every slice a rich, spiced finish. The alcohol is optional, so you can make this pumpkin chai tiramisu with or without rum and still enjoy a creamy, elegant no-bake dessert.
Tiramisu is loved for its contrast of soft soaked lady fingers, cool mascarpone cream, and bittersweet cocoa powder. This pumpkin chai tiramisu keeps that same layered texture but gives it a seasonal twist with pumpkin puree, warm chai spices, cinnamon, and cocoa.
It is a great make-ahead dessert because it needs time to rest in the refrigerator. During that time, the lady fingers soften, the cream sets, and the flavors blend together. The result is a chilled, sliceable dessert that feels special enough for a holiday table but simple enough for a weekend treat.
Why You’ll Love This Recipe
A classic dessert with fall flavor. This pumpkin chai tiramisu follows the same basic layering method as traditional tiramisu, but the coffee is replaced with strong chai tea. The chai adds warm spice, while the pumpkin mascarpone cream makes the filling smooth, lightly sweet, and beautifully seasonal.
Soft, creamy layers. The dipped lady fingers become tender and cake-like as they rest, while the mascarpone mixture stays fluffy and rich. Every bite has a balance of spiced tea, pumpkin cream, cocoa, and cinnamon.
Quick to assemble. Although the tiramisu needs at least 6 hours to chill, the hands-on preparation takes about 30 minutes. It is an ideal no-bake pumpkin dessert when you want something impressive without turning on the oven.
Easy to customize. Keep the rum for a more traditional tiramisu-style flavor, or leave it out for an alcohol-free version. You can also add espresso to the chai for a dirty chai variation.
Ingredients
- Chai tea bags or chai masala. Tea bags are the easiest option, but loose black tea with a masala spice blend also works. The tea should be strong and fragrant so the lady fingers absorb plenty of flavor.
- Mascarpone cheese. Mascarpone creates the rich, creamy base of the filling. Use it cold for the best texture and fluffiest result.
- Granulated sugar. Sugar lightly sweetens the pumpkin mascarpone cream without making the dessert too heavy.
- Egg yolks. Egg yolks help make the filling extra creamy and rich. If you prefer not to use raw yolks, see the notes in the recipe card for a cooked method.
- Dark rum. Rum adds depth to the mascarpone mixture. It can be omitted for an alcohol-free pumpkin chai tiramisu.
- Heavy whipping cream. A small amount of cold heavy cream helps the pumpkin mascarpone whip into a lighter, softer filling.
- Pumpkin puree. Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the texture and flavor of the recipe.
- Vanilla paste or extract. Vanilla rounds out the pumpkin and chai flavors.
- Lady fingers. These crisp biscuits soften as they absorb the chai tea. Dip them quickly rather than soaking them so the tiramisu does not become soggy.
- Cocoa powder and cinnamon. These are mixed together and sifted over the top just before serving for a classic tiramisu finish with extra warmth.
See the recipe card below for exact ingredient quantities and full instructions.
Substitutions and Variations
- Add 1 shot of espresso to the chai dipping liquid for a dirty chai tiramisu.
- Stir the rum into the chai instead of the pumpkin mascarpone, or use it in both for a stronger flavor.
- Omit the rum completely for an alcohol-free version.
- Add 1 tablespoon of maple syrup along with the sugar for a subtle maple note.
How to Make This Recipe
One: Steep the chai tea in hot water until it is strong, dark, and fragrant. Let it cool before using.
Two: Beat the cold mascarpone, sugar, egg yolks, rum, heavy cream, pumpkin puree, and vanilla until light and fluffy.
Three: Quickly dip the lady fingers in the cooled chai and arrange them in the bottom of a loaf pan.
Four: Spread half of the pumpkin mascarpone cream evenly over the first layer of lady fingers.
Five: Add a second layer of chai-dipped lady fingers over the cream.
Six: Spread the remaining pumpkin cream on top and smooth it into an even layer. Cover and refrigerate for at least 6 hours.
Seven: Mix the cocoa powder and cinnamon, then sift the mixture over the top before serving.
Eight: Slice or scoop the chilled tiramisu and serve cold.
Expert Tips
- Use cold egg yolks, cold mascarpone, and cold heavy cream. Cold ingredients whip better and help the filling become light and fluffy.
- Dip the lady fingers quickly. Dunk, roll, and place them in the pan; do not let them soak.
- Use an offset spatula to spread the mascarpone cream into smooth, even layers.
- Add the cocoa and cinnamon topping no more than 1 hour before serving. If it absorbs moisture, simply dust a little more on top.
- After dusting, wipe the edges of the pan with a damp paper towel for a clean presentation.
Recipe FAQs
Yes. Simply leave out the rum. The pumpkin chai tiramisu will still be creamy, flavorful, and delicious without alcohol.
Tiramisu traditionally uses egg yolks to create a rich, creamy filling. There can still be a risk of foodborne illness when consuming raw eggs. If you prefer to cook the yolks, follow the recipe notes for gently heating the egg yolks and sugar over a bain-marie before adding them to the mascarpone mixture.
The filling may become loose if the mascarpone, egg yolks, heavy cream, or pumpkin puree are too warm. For the best texture, keep the dairy and egg yolks cold and use pumpkin puree that is not watery.
Storage
Store pumpkin chai tiramisu covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve.
More No Bake Recipes You’ll Love
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Edible Peanut Butter Cookie Dough
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Biscoff Truffles
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Pomegranate Caramels
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Nutella Mousse
What to Know When Cooking with The Cozy Plum
- Recipes are written with kosher salt in mind. If using a salt that is much saltier, adjust the amount as needed.
- For the most accurate baking and dessert results, measuring by weight is recommended when metric measurements are available.
- If scaling the recipe, increase the ingredient quantities carefully. Chilling time will remain the same.
- If using a different pan size, keep the layers even and allow enough chilling time for the tiramisu to set.
Did you make this recipe? Share your result and leave a star rating below.
📖Recipe
Pumpkin Chai Tiramisu
Callan Wenner
Equipment
- Stand mixer with paddle attachment or handheld mixer
- 5×9 inch loaf pan
- Small fine mesh strainer
- Offset spatula, optional
Ingredients
- 3 chai tea bags or 2 tablespoons loose leaf black tea plus 1 tablespoon masala spice blend
- 8 oz mascarpone cold
- ¼ cup granulated sugar
- 2 large egg yolks cold
- 1 tablespoon dark rum
- 2 tablespoons heavy whipping cream cold
- â…“ cup pure pumpkin puree
- 1 teaspoon vanilla paste or extract
- 14 lady fingers
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
Instructions
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Steep the chai tea in 1 cup of boiling water. Let it sit until strong and fragrant, then cool completely. If using loose leaf tea, strain it before dipping the lady fingers.
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Once the tea is cool, make the pumpkin mascarpone. In a stand mixer fitted with the paddle attachment, or with a handheld mixer, beat the mascarpone, sugar, egg yolks, rum, heavy cream, pumpkin puree, and vanilla on medium-high speed for 2 to 3 minutes, until light and fluffy.
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Set out the lady fingers, cooled chai, and loaf pan. Dip one lady finger into the tea, rotate it quickly to moisten, and place it in the pan. Repeat until the bottom of the pan is covered.
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Spread half of the pumpkin mascarpone mixture over the first layer of lady fingers. Add a second layer of chai-dipped lady fingers, then top with the remaining pumpkin mascarpone and smooth the surface.
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Cover the tiramisu with cling wrap and refrigerate for at least 6 hours, or overnight for the best texture.
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Before serving, combine the cocoa powder and cinnamon. Sift the mixture evenly over the top, then wipe the edges of the pan with a damp paper towel if needed.
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Slice or scoop the tiramisu onto plates or into bowls and serve cold.
Notes
If you are not comfortable using raw egg yolks, add the sugar and egg yolks to a heatproof bowl set over a pot with 1 to 2 inches of simmering water. Whisk continuously for 5 to 7 minutes, until thickened and hot to the touch. Cool completely before mixing with the mascarpone.
This recipe was tested with pure pumpkin puree. If your pumpkin puree seems watery, blot it with paper towels before adding it to the mascarpone cream.
Carbohydrates: 27g
Protein: 7g
Fat: 23g
Sugar: 9g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.