Pumpkin And Ginger Tiramisu - E.D.SMITH®

Pumpkin And Ginger Tiramisu

A seasonal spin on a classic Italian dessert. Enjoy this pumpkin and ginger tiramisu with your friends and family!
Prep Time 10 minutes
Total Time 10 minutes
Difficulty Level Intermediate
Servings 8


  • 1 tub (500 g) mascarpone cheese, softened
  • cups (375 mL) E.D.SMITH® Pumpkin Pie Filling
  • 1/4 cup (60 mL) icing sugar, sifted
  • 1 tsp (5 mL) vanilla
  • 1/3 cup (75 mL) 35% whipping cream, whipped
  • 40 gingersnap cookies
  • Pumpkin pie spice or ground cinnamon
  • 1/4 cup (60 mL) toasted pecans


  • Whip mascarpone cheese with electric beaters until light and fluffy. Beat in pumpkin pie filling, icing sugar and vanilla until smooth. Fold in whipped cream until combined.
  • Place a layer of gingersnap cookies (about 10 cookies) on the bottom of an 8-inch (2 L) square baking dish. Spread one quarter of the mascarpone mixture overtop. Repeat to make 3 more layers. Dust top with pumpkin pie spice or cinnamon. Sprinkle with toasted pecans.
  • Refrigerate at least 8 hours or overnight before serving.


  1. Transfer leftover pumpkin pie filling to an airtight container and freeze for up to 1 month.
Type Ice cream, Mousse & Parfaits
Season/Occasion Holiday, Christmas & New Years - Thanksgiving, Autumn & Halloween