Combining the flavors of a creamy pumpkin latte & warm chai spices, this no-bake Pumpkin Chai Tiramisu is a must-make dessert for fall...
In case you all haven't noticed it already, I have been on a little bit of a chai spice kick the past week. ;) I updated a long-time reader favorite, my Overnight Pumpkin Pie Chai French Toast, with pretty new pics. And I posted a delicious and creamy Chai Tea & Pear Oatmeal recipe to the blog last Friday. I mean, when it comes to chai spices, 'tis the season!
The toasty flavors in warm chai spices not only make me think of cozy fall recipes, but this mix of comforting spices is something I can incorporate into my holiday baking and cooking right on through to Christmas. That is why I decided to whip up my own DIY Chai Spice Mix last fall. I always have a jar of it in my pantry ready to go for my holiday baking, or to mix into my oatmeal or a warm cup of hot cocoa.
My latest tasty creation with my beloved chai spice mix is this no-bake Pumpkin Chai Tiramisu. My obsession with all things tiramisu is also something I think many of you all are familiar with, so I thought why not combine these two favorite sweet flavors into one creamy dessert perfect for that Thanksgiving dessert table? ;)
TIP: Although I have now made many the version of homemade tiramisu, I just recently discovered that not all ladyfingers are created equal. Usually I have picked up ladyfingers from the bakery at my local supermarket. They tend to be really soft and thinner, so I just brush the coffee onto those. Soaking them would just make them fall apart before I got them layered into the dish. But for this Pumpkin Chai Tiramisu, I bought a package of ladyfingers from a well known line of authentic Italian foods. These ladyfingers ended up being more crisp and thicker, so soaking them in the coffee was necessary to get all of that coffee flavor into each bite.
Pumpkin Chai Tiramisu
Prep Time: 5 hours
Cook Time: None
Ingredients (Serves 9)
- 1 package (3-7 oz, depends on thickness) ladyfingers, split
- 1/4 strongly brewed coffee + 1 tbsp sugar mixed in
- 1 (3.5 oz) package instant vanilla pudding mix
- 1 cup cold milk
- 4 oz mascarpone cheese
- 2/3 cup pumpkin puree
- 1 1/2 tsp DIY Chai Spice Mix
- 1 1/2 cups whipping topping, thawed
- Ground cinnamon, for dusting
Strongly brew a cup of coffee. While still hot, mix in the sugar. Allow to cool to lukewarm.
In a large mixing bowl, beat together the vanilla pudding mix & cold milk. Then beat in the mascarpone cheese & pumpkin puree until smooth & creamy. Fold in the whipped topping & the chai spice mix. Set aside.
Dip half of the ladyfingers into the coffee until slightly soaked, then arrange them in the bottom of a 9x9 inch baking pan.
Spread half of the pudding/mascarpone cheese mixture over the ladyfingers in the dish. Dip the remaining ladyfingers into the coffee until slightly soaked and layer over top of the pudding/mascarpone cheese mixture. Top with the remaining pudding/mascarpone cheese mixture.
Cover & refrigerate for at least 4 hours & up to overnight. Top with a little whipped topping & a sprinkle of ground cinnamon before serving, if desired. Enjoy immediately. You can cover & refrigerate any leftovers for up to 3 days.
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Will this Pumpkin Chai Tiramisu be making an appearance on your Thanksgiving dessert table this week? ;)
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