Skip to Content

Mini Pumpkin Tiramisu

As promised, here is the final piece to the holiday menu for Breakstone’s Triple Churned blogger contest.

In staying with the theme of mini menu items, my last component is a delicious Mini Pumpkin Tiramisu. I wanted to create something that would utilize leftover pumpkin puree and wow your dinner guests without the time consuming preparation.

I have created a pleasing dessert that will allow you to bring a little elegance to your holiday meal. These pumpkin-spiced tiramisus have a decadent flavor that will be hard to resist. This delicious dessert starts with spongy lady fingers brushed with Espresso, then layered with a rich, velvety pumpkin flavored sour cream and cream cheese mixture.

These mouth-watering tiramisus are best served in mini parfait glasses, providing your guests with the perfect portion. With as little as a twenty minute preparation you can save yourself some time during the busy holiday season without sacrificing taste. Top with chocolate shavings to provide a little sophistication to this simple dessert.

breakstone post

I’d LOVE your vote!!

You can vote once per day! Each vote you cast will enter you for a chance to win up to $1,000 from Breakstone’s and will give you some outstanding recipes for the holiday season! Head over to Breakstone’s to vote and learn a little more about me and meet my competition. I appreciate your support.

Mini Pumpkin Tiramisus

Ingredients:

For the Lady Finger Layer

3 ounce package of lady fingers
1 teaspoon instant espresso granules; dissolved in 2 tablespoons hot water

For the Pumpkin Sour Cream Layer

8 ounces of cream cheese; room temperature
1/4 cup Breakstone’s Sour Cream
1 teaspoon pumpkin pie spice
1/4 cup pumpkin
1/4 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract

For the Whipped Topping Layer

1 1/2 cups of heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon sugar

Directions:

1. In a medium bowl, combine cream cheese, Breakstone’s sour cream, pumpkin pie spice, pumpkin, sugar and vanilla until well mixed. Set aside.

2. To make the whipped topping, beat the heavy whipping cream, vanilla and sugar until the mixture creates stiff peaks.

3. Lightly brush the lady fingers with the espresso until dampened on both sides (do not oversaturate).

4. Using your mini parfait glass as a template, cut out 12 circles from the lady fingers.

5. Gently place a lady finger circle into the bottom of each mini parfait glass.

6. Generously spoon or pipe the pumpkin layer over the lady fingers

7. Spoon or pipe the whipped topping directly onto the pumpkin layer.

8. Repeat layering a second time to fill the parfait glasses.

Notes:

If desired, finish with a sprinkling of chocolate shavings.

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

Previous
Holiday Recipe Exchange and Prize Details
Next
How to Make Homemade Vanilla Extract

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kelly

Wednesday 15th of November 2017

How long should these be refrigerated to properly set?

Jamie

Sunday 19th of November 2017

Kelly- I would let them set up for at least a couple of hours. I hope this helps! -Jamie

Dennis Varvell

Saturday 10th of September 2016

For this recipe, must you use Breaks tones Sour Cream?

Jamie

Sunday 11th of September 2016

Hi, Dennis! You can use whatever type of sour cream you like. I really do enjoy Breakstone's and highly recommend it!

Sara

Wednesday 21st of November 2012

Love the recipe idea. This may sound silly, but I really like the design of the glass. Would you be able to tell me which brand they are and where you got them?

Kelly

Monday 19th of November 2012

These look amazing but i have 2 questions... Does it have to be that brand of sour cream and what type/flavor liqueur would u recommend also adding to it

Lara

Monday 17th of October 2011

Did you use canned pumpkin pie filling, like Libby's - or is it just plain pureed pumpkin?

Jamie

Monday 17th of October 2011

Lara- I used canned pumpkin puree - like Libby's. Thanks for stopping by. Jamie

This site uses Akismet to reduce spam. Learn how your comment data is processed.