There are hundreds of recipes starring pumpkin. Usually pumpkins accept roles in desserts as they are very suitable for acting sweet roles. In this No Bake Pumpkin Tiramisu recipe, lady fingers co-star with pumpkin, and the recipe is the strongest nominee for the Orange Globe Awards!
The best thing about the fall is pumpkins! You can find them in all sizes and all orange and green tones. I usually get two or three small size pumpkins to cook throughout the winter and spring. Their rigidity makes them great for long term storage. In a cool and dry place (that’s usually the garage), you can keep your pumpkins for many months, even for a year. But there is no point in cooking the previous year’s pumpkin while the new ones are in the market. This was the second of the three pumpkins I bought in October and it is still as rigid as it was months ago.
Even if I try to get small sized pumpkins, they’re still big for a three membered family. Therefore, once I start using the pumpkin, I make three different recipes with one pumpkin: The first is usually a dessert (it’s no bake pumpkin tiramisu this time), then comes moist pumpkin bread with greens, and finally pumpkin salad and pumpkin soup. They’re all great and healthy recipes, and the kids usually like them.
This easy no bake pumpkin tiramisu recipe is actually a lot easier if you use canned pumpkin puree. As a pumpkin addict, I always prefer cooking it at home, but using canned ones will save you 2 hours of cooking time.
I bet you will become addicted to this dessert. It is just the way you like: wet, creamy, sweet, cold and refreshing! You can enjoy this no bake pumpkin tiramisu recipe with a mug of fine blend coffee at any time of the day.
Serves 8
No Bake Pumpkin Tiramisu. Savor this wet, creamy and sweet dessert. You will have to try hard not to eat up the whole.
1 hrPrep Time
2 hrCook Time
3 hrTotal Time
Save Recipe
Ingredients
- 4.5 lbs. (2 kg) pumpkin
- 1.6 lbs. (750 gr) sugar
- 1.3 lbs. (600 gr) milk
- 35 – 40 pieces lady fingers (or enough to cover the pan two times)
- 4 Oz walnut (broken into pieces)
- 5 Oz whipping cream stabilizer (Dr. Oetker)
Instructions
- Peel the skin of the pumpkin and divide it into 8-10 pieces
- Put the pumpkin pieces in a pot
- Add all the sugar and let it rest for 30 minutes
- Cook for 2 hours on low heat
- Bring it to puree texture using a hand blender
- Mix the whipping cream stabilizer with cold milk for 5 minutes using an electric mixer
- Dip 50 % of the lady fingers in cold milk and lay them on the bottom of the pan (24.5 cm in diameter)
- Spread half of the pumpkin puree on lady fingers
- Cover the puree with half of the cream
- Sprinkle half of the walnut crumbs
- Lay another layer of lady fingers after dipping each into cold milk
- Spread rest of the puree and cream
- Top with the rest of walnut crumbs
- Refrigerate 24 hours
- Serve cold
[…] is making different things with the same actor, which is pumpkin in this recipe. I first made no bake pumpkin tiramisu, then comes this moist pumpkin bread with greens, and the next one is pumpkin […]