Pumpkin Tiramisu Pie

It’s the last few days of October and it’s that time when foodies want to mix pumpkin into everything. And this year is no exception, pumpkin recipes are posted by the minute — pumpkin blondies, classic pumpkin pie, pumpkin muffins with streusel topping, penne with pumpkin sauce, pumpkin soup, pumpkin scones, etc, etc, etc.

Fresh or canned pumpkin, you ask me? Whatever is cheap and convenient, but of course. It’s mostly sweet pumpkin treats I want so canned pumpkin is perfect for me.

I’m invited to a “spooky-guaranteed” Halloween Party this weekend, and all my friends screamed for my “Pumpkin Tiramisu Pie”. I’m glad they didn’t ask for a pumpkin layer cake — my busy schedule won’t allow me to bake 3 layers of spiced pumpkin cake, then fill and frost with Cinnamon Pumpkin Cream Cheese Frosting. My tiramisu pie is a no-bake and make-ahead pumpkin sweet treat, so I say YES YES YES!

 

PUMPKIN TIRAMISU PIE

Cream Cheese Layer

1/2 bar (4 oz) cream cheese, softened

1/2 cup sugar

1 cup whipping cream

1 packet Whip it (whipping cream stabilizer), optional

Pumpkin Layer

1 cup canned pumpkin puree

1 teaspoon pumpkin pie spice (or you can make your own, see recipe below)

2 boxes (3.4 oz each) Vanilla Instant Pudding mix

1 cup whole milk

1 tablespoon Kahlua (or rum or brandy)

1 store-bought Graham Pie Crust

2 ladyfingers, finely crushed (use a rolling pin)

Prepare cream cheese layer.  In a large mixing bowl, beat cream cheese and sugar until smooth and well mixed, using an electric mixer.  Blend in the whipping cream and Whip it stabilizer.  Beat until thickened and thoroughly combined.  Spread 1/4 portion of the cream cheese mixture evenly into the graham pie crust.  Set aside.

 

Prepare pumpkin layer. In another large mixing bowl, whisk together until thickened, using an electric mixer, canned pumpkin puree, pumpkin pie spice, pudding mixes, milk and Kahlua. Fold in 1/4 portion of the cream cheese mixture. Spread evenly over the cream cheese layer.

Fill a pastry bag with remaining cream cheese mixture and using a large star cake decorating tip, cover pumpkin layer with piped shell designs. Sprinkle crushed lady fingers over the top of the piped cream cheese layer. Cover and chill overnight before serving.

You can make your own Pumpkin pie spice. Simply combine in a small bowl and blend well: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground all spice.

So what kind of pumpkin sweet treat are you going to make?

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s