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Nutella Pumpkin Tiramisu

Pumpkin, Nutella and Frangelico make this an extraordinary Tiramisu, this Nutella Pumpkin Tiramisu is the perfect dish for your fall party 

  • Total Time: 6 Hours 30 Minutes
  • Yield: 10-12 Slices 1x


Units Scale

Cream Filling

  • 3 Egg Yolks
  • 1/3 cup Granulated Sugar
  • 3 Tablespoons Frangelico (Hazelnut Liqueur)
  • 1 Teaspoon Pumpkin Pie Spice
  • 1/2 Teaspoon Salt
  • 16oz Mascarpone Cheese
  • 1/2 cup Pumpkin Puree
  • 1/3 cup Heavy Cream
  • 3/4 cup Nutella

Coffee Mixture

  • 1 1/4 cup Strong Brewed Coffee, cooled
  • 1 Teaspoon Espresso Powder
  • 3 Tablespoons Frangelico (Hazelnut Liqueur)
  • 6 oz Lady Fingers (Soft)


Cream Filling

  1. Grab a 9-inch springform pan and set aside.
  2. In the bowl of an electric mixer combine the egg yolks and granulated sugar. Mix for 3-5 minutes, until the mixture is a very pale yellow. Mix in Frangelico, then pumpkin pie spice and salt. Then mix in mascarpone and pumpkin puree combine until no white streaks remain. Scoop batter into a larger bowl. Using the original bowl beat the heavy cream until stiff peaks form. Then fold the whipped cream into the pumpkin mascarpone mixture.
  3. In a piping bag fitted with a small round tip or a Ziploc bag with the corner, tip cut off fill with Nutella, set aside.

Coffee Mixture

  1. In a shallow large dish combine strong coffee with espresso powder and Frangelico, set aside.


  1. Dip each ladyfinger for 1/2 second into the coffee mixture, be careful as you do not want the fingers to be soggy. Layer the ladyfingers around the prepared pan in a single layer. Then scoop 1/3 of the pumpkin cream mixture and spread evenly on top of the single layer of ladyfingers. Drizzle Nutella in a zig-zag or circular pattern to cover the majority of the top. Then dip more ladyfingers and create a second layer topping with 1/3 of the pumpkin cream mixture and drizzle with Nutella again. Finally do the exact same for one more layer, finishing the Nutella layer as decorative as you would like.
  2. Wrap the pan with plastic wrap and chill in the fridge for at least 6 hours preferably overnight.
  3. Keep in fridge for 4 days, if it lasts that long!


*Total Time includes Chill Time

  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian/ American


  • Serving Size: 1 Slice

Keywords: nutella no bake recipes, pumpkin nutella recipes

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