Pumpkin Tiramisu

Pumpkin Tiramisu
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Calories 277 cals
Total Fat 16 g
Cholesterol 95 mg
Dietary Fiber 1 g
Sodium 128 mg
Protein 5 g
Total Carbohydrate 28 g

Prep Time: 25 Minutes

Time to Table: 6 Hours 30 Minutes

Serves: 18


  • 1 cup canned pumpkin puree
  • 1 cup Daisy Cottage Cheese
  • 8 ounces cream cheese, softened
  • 3/4 cup packed light brown sugar
  • 1 1/4 teaspoons pumpkin pie spice
  • 1 3/4 cups heavy whipping cream, divided
  • 3/4 cup Daisy Sour Cream, divided
  • 2 1/2 tablespoons , plus 1/4 cup sugar, divided
  • 3/4 cup strong hot coffee
  • 32 ladyfinger cookies
  • 1/8 teaspoon unsweetened cocoa


Combine the pumpkin, cottage cheese, cream cheese, brown sugar and pumpkin pie spice in a food processor. Process until smooth. Beat 1 cup whipping cream and 1/2 cup sour cream in a large bowl at medium-high speed until soft peaks form. Add 1 1/2 tablespoons of the sugar and continue beating until stiff peaks form. Gently fold the cream mixture into the pumpkin mixture. Coat an 11x7-inch baking dish with nonstick cooking spray. Combine the coffee and 1/4 cup sugar in a small bowl. Stir until the sugar dissolves. Dip both sides of the ladyfingers in the coffee. Line the bottom of the baking dish with 16 ladyfingers, cutting if necessary to fit. Spread half of the pumpkin mixture over the cookies; repeat layers. Beat ¾ cup whipping cream, ¼ cup sour cream and 1 tablespoon sugar together in a large bowl at medium-high speed until stiff peaks form. Spread on top of the dessert. Cover and refrigerate for 6 to 8 hours (or overnight). Sprinkle with the cocoa right before serving.


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