pumpkin tiramisu {in jars}

pumpkin tiramisu in jars

I whipped up this seasonal dessert to share at the 2013 Winter Weekend Scrapbooking Retreat.  It was SO VERY GOOD, not too heavy or sweet.  [This delicious recipe is just one of many in our anniversary cookbook planned for next year – click HERE for details.]  The printable recipe is below.

Pumpkin Tiramisu {in jars}

Yield: 6 - 8 oz. wide mouth jars


  • Lady Finger Layer
  • 3 oz. package of lady fingers
  • 1 teaspoon instant espresso granules; dissolved in 2 tablespoons hot water
  • Pumpkin Sour Cream Layer
  • 8 oz. cream cheese, softened
  • 1/4 cup sour cream
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup pumpkin
  • 1/4 cup plus 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Whipped Topping Layer
  • 1-1/2 cups of heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon plus 1 teaspoon sugar


  1. In a medium bowl, combine cream cheese, sour cream, pumpkin pie spice, pumpkin, sugar and vanilla until well mixed. Set aside.
  2. To make the whipped topping, beat the heavy whipping cream, vanilla and sugar until the mixture creates stiff peaks.
  3. Lightly brush the lady fingers with the espresso until dampened on both sides (do not oversaturate).
  4. Cut lady fingers to fit bottom of 8 oz. wide mouth jar.
  5. Gently place a lady finger into the bottom of jar.
  6. Generously spoon or pipe the pumpkin layer over the lady fingers
  7. Spoon or pipe the whipped topping directly onto the pumpkin layer.
  8. Repeat layering a second time to fill the jars.

Back to Top Contact Me Share on Facebook Tweet this Post Email to a Friend