There’s always room for pumpkin pie. But if you’re looking for something a little different this fall, make it pumpkin chai tiramisu. With layers of tea-soaked ladyfingers and fluffy pumpkin mascarpone cream, this no-bake dessert brings together the cozy spices of chai and the creamy richness of tiramisu.
The shortcut? Pumpkin chai tea. Instead of gathering, measuring, and simmering a whole collection of spices, you brew one strong cup—or, in this case, enough for a whole dessert.
Let the Tea Do the Work
Our Witches Walk Pumpkin Chai gives the ladyfingers their warm, spiced flavor without the extra prep. Brew it stronger than you would for everyday sipping so its character comes through alongside the pumpkin cream.
The trick is to use more tea, rather than steeping it longer than recommended. You’ll get a fuller flavor without drawing out unnecessary bitterness. Once brewed, stir in the brown sugar and let the mixture cool before dipping.
Love a dirty chai? Include the optional espresso for a little coffee depth. Leave it out if you’d like the pumpkin chai to take center stage.
A Dessert You Can Make the Night Before
When the oven is already spoken for, a no-bake dessert is a welcome addition to the Thanksgiving menu. This one also needs an overnight rest, giving you a good reason to cross dessert off your list early.
As it chills, the ladyfingers soften and the layers settle into a creamy, spoonable dessert. All that’s left before serving is an optional dusting of cocoa powder.
It’s just as lovely for a quiet fall dinner, a gathering with friends, or an afternoon that calls for something sweet and a fresh pot of tea.
A Few Tips Before You Begin
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Choose plain pumpkin puree. Pumpkin pie filling already contains sweeteners and spices, which would change the balance of the recipe.
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Give the ladyfingers a quick dip. Coat both sides, then lift them out. They’ll continue softening as the dessert rests.
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Fold the cream gently. This helps keep the pumpkin filling light and airy.
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Plan ahead. Give your tiramisu at least eight hours in the refrigerator before serving.
No-Bake Pumpkin Chai Tiramisu Recipe
A little autumn magic for your dessert table. Pumpkin chai tea makes this creamy, no-bake tiramisu easy to prepare—no measuring out individual spices required!
Makes: 8–10 servings
Dish: 9×9-inch baking dish
Chill time: At least 8 hours or overnight
Ingredients
For the tea-soaked layers
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1½ cups water
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4 pumpkin chai tea bags or 4 teaspoons loose-leaf pumpkin chai
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¼ cup dark brown sugar
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¼ cup espresso or strong brewed coffee, optional
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24–30 dry ladyfingers
For the pumpkin cream
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8 ounces mascarpone cheese, softened slightly
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1 teaspoon vanilla extract
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1½ cups cold heavy whipping cream
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1 cup canned pumpkin puree—not pumpkin pie filling
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⅓ cup dark brown sugar
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Pinch of salt
Optional topping: A light dusting of cocoa powder
Instructions
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Brew the pumpkin chai. Heat the water according to your tea’s brewing directions. Add the tea and steep for the recommended time, using the extra tea for a stronger flavor. Remove the tea bags or strain out the leaves. Stir in the ¼ cup brown sugar and optional coffee, then let cool completely.
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Make the pumpkin cream. Gently mix the mascarpone, pumpkin puree, vanilla, ⅓ cup brown sugar, and salt until smooth. In a separate bowl, whip the cold heavy cream to medium peaks. Fold it into the pumpkin mixture until just combined.
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Layer. Quickly dip half the ladyfingers into the cooled tea, coating both sides without soaking. Arrange in a single layer in your dish, then spread half the pumpkin cream over them. Repeat with the remaining ladyfingers and cream.
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Chill. Cover and refrigerate for at least 8 hours or overnight.
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Serve. Add a light dusting of cocoa powder, if desired, then slice and enjoy!
For the clearest pumpkin chai flavor, skip the coffee. The spice intensity will depend on your tea blend.
Want more pumpkin pie goodness? Whip up our pumpkin chai latte for the ultimate fall treat.