Pumpkin
Pumpkin Tiramisu
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28 Reviews
Ty S.
November 30, 2024
Love this! I've made it several times, and it's easy to make, tastes fantastic, and is loved by guests. Not sure why others are having issues with the cream. If it helps, for the first whisk, I let the mascarpone, sugar, and spices get pretty light and airy before adding the rest as directed.
Lwitteman
November 30, 2024
I suspect it is important to use the specified heavy cream. Regular whipping cream may not work as well.
Mattie
November 16, 2024
Personally, I would switch the order in which the pumpkin and cream are added, as when I followed the directions as written, the cream broke into a granular mass.
Sonya E.
October 30, 2024
My cream turned into soup almost immediately. I have no idea how to fix this now but I should have trusted my gut when I saw there were no eggs in here
Jessie S.
October 31, 2024
I am so sorry to hear that. I modified the recipe on October 10th to insure that the ingredients are added in an order that insures that soup is not the outcome. The mascarpone and browns sugar - which are the first steps to the “cream” you refer to - are quite thick and them as long as you add the cream and the pumpkin as instructed the filling should be fluffy like a softly whipped cream.
Abigail T.
October 9, 2024
If anything my mascarpone was warmer than room temp and it still ‘broke’. It got to soft peaks ok but medium doesn’t appear to be possible without breaking. I’m still going to serve it because I don’t have back-up ingredients, but it was definitely a waste. I should have used a more stable recipe with egg yolks like I’d originally found, or folded the pumpkin in later.
Eryn
October 30, 2022
This recipe is unfortunately flawed. Whipping the heavy cream together with the pumpkin, mascarpone, sugar and spices yielded a broken, lumpy filling that couldn’t be smoothed out through any means.
At a minimum the cream should be whipped separately and then the rest of the premixed filling ingredients should be carefully folded in. Even then more emulsifying action might be necessary to smoothly incorporate the pumpkin into the filling—most other recipes seem to use egg yolks.
I cannot recommend following this recipe as written to anyone.
At a minimum the cream should be whipped separately and then the rest of the premixed filling ingredients should be carefully folded in. Even then more emulsifying action might be necessary to smoothly incorporate the pumpkin into the filling—most other recipes seem to use egg yolks.
I cannot recommend following this recipe as written to anyone.
margotjane
November 3, 2022
I unfortunately had a bad experience with it as well. I was wondering why the filling mixture wasn't getting fluffy. I think it might have been too high a proportion of pumpkin? I loved the idea of it, just didn't turn out.
Alix A.
November 23, 2022
I was worried about that. 2 tips: 1) your mascarpone might not have gotten all the way to room temp. 2) I actually started by whipping the mascarpone a little bit at the beginning then added the sugar, and whipped that together, then added the cream in 2 parts. Doing all the ingredients at once makes it hard to hydrate everything properly.
Jessie S.
November 23, 2022
thanks Alix. yes - the cheese must be room temp as the recipe states and the mascarpone should be stirred and broken up a bit either with a spatula, as the recipe states, or with a mixer, as you suggest.
Alix A.
November 23, 2022
For the record, it’s the day before thanksgiving so I haven’t hard the full dessert but the pumpkin cream is SOOOOO TASTY!
Sarah
October 18, 2022
This was a great and even my pumpkin denier family members enjoyed it. Mascarpone hack of sorts - DO NOT COME FOR ME, NOT EVERY NEIGHBORHOOD GROCERY STORE CARRIES FANCY CHEESE - room temp cream cheese and a tbsp or two of sour cream. It worked beautifully. Thanks for the recipe!
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