The Pioneer Woman's Creamy Pumpkin Tiramisu Is the Perfect Thanksgiving Pie Alternative
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Every year on Thanksgiving, it seems like we see the same old desserts hit the table once the turkey and fixin’s are put away. And though we love apple, pecan, and pumpkin pie as much as anyone, we admit that there are years when we find ourselves craving something a little different. But we’re not trying to rewrite the book on Thanksgiving dessert, so The Pioneer Woman’s creamy pumpkin tiramisu recipe is the best of both worlds. It’s rich, decadent, and totally worthy of celebration, while still using some of our favorite autumnal ingredients (pumpkin, gingersnaps, and bourbon!).
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This pumpkin tiramisu recipe from Ree Drummond, author of The Pioneer Woman Cooks―Super Easy!, feeds a crowd, and you’ll be glad you made a lot. It’s made by layering ladyfinger cookies that have been drizzled in a homemade pumpkin pie espresso syrup (you’ll want to make extra to put in your coffee) with a fluffy mousse made from pumpkin puree, mascarpone cheese, and whipped cream, and sprinkling each layer with crushed gingersnap cookies and grated semisweet chocolate. Did we mention there’s a kick of bourbon in the pumpkin mousse mixture, too? It sounds pretty amazing.
The Pioneer Woman Cooks―Super Easy!
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The tiramisu needs to be refrigerated for three hours, so the ladyfingers have time to soak up all of the coffee syrup and get soft, like the wafer cookies in an icebox cake (because let’s face it, tiramisu is really just a fancy Italian icebox cake). In fact, if you can’t find ladyfingers, you can try using vanilla wafers (like those from Nilla) in their stead.
Whether you’re bored of pumpkin pie or want to add this in addition to the classic desserts at your Thanksgiving feast this year, The Pioneer Woman’s pumpkin tiramisu recipe is one show-stopping dish you’ll want to try at least once.
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