Go Back
+ servings

Double Chocolate Pumpkin Tiramisu #SundaySupper

Revamp the classic tiramisu by adding pumpkin puree to the mix. One bite and you'll be transported to Italy!
No ratings yet
Print Pin
Servings: 4
Author: Linda | Brunch with Joy


  • 1/2 cup dark chocolate morsels
  • 1/4 cup almond milk
  • 1/2 cup pumpkin puree
  • 1/2 cup mascarpone
  • 3 tbs powdered sugar
  • 4 tbs Kahlua rum
  • 4 dessert shells
  • 1 tbs cocoa powder + more for dusting


  • Cocoa mixture: in a small bowl, whisk 1 tbs cocoa with 1/3 cup hot water and 2 tbs Kahlua rum
  • Place chocolate morsels into a medium sized, heatproof bowl and set aside.
  • Chocolate mixture: Place milk in a small saucepan over medium heat. Cook 2-3 minutes, stirring occasionally until you see tiny bubbles around the edge of the saucepan. Do not allow the milk to boil or it will burn.
  • Pour hot milk into the bowl of chocolate and allow it to site for 5 minutes, then stir until chocolate has completely melted and smooth.
  • Chocolate-pumpkin filing: In a separate bowl, whisk mascarpone until smooth. Add powdered sugar and whisk.
  • With a rubber spatula, fold in pumpkin puree until completely incorporated.
  • Fold in chocolate mixture and mix well.
  • Cut the dessert shells into 2 section.
  • Add the bottom shell on a plate. Liberally brush cocoa mixture and spoon pumpkin puree on top. Add the top part of dessert shell, brush with cocoa mixture, and top with pumpkin-chocolate mixture.
  • Refrigerate for 4 hours. To serve, dust tiramisu with cocoa powder and more chocolate.