This post is sponsored by Reddi-Wip.

I had the pleasure of talking with an IBC reader the other day via social media. Even though we don’t know each other personally, this individual comment about how much I love any pumpkin-related sweet. I wasn’t surprised by the remark since I’ve mentioned it many times on the blog and am constantly pinning and sharing sweet pumpkin recipes on Facebook.

While there are days when social media drives me nuts (as I’m sure it does everyone), I love when I’m able to use it to connect with people, share joy, and see that joy inspire others. It’s been said that happiness is contagious, and I couldn’t agree more.

Over the next few months, I’m teaming up with Reddi-wip and their #ShareTheJoy program. The idea behind this program is to find joyful opportunities during our busy days and to share the joy with others. Of course, at the end of the day, if we are happy, it’s easier to spread that happiness to others.

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I’m so excited about this program because it fits so well with my mission for Inspired by Charm. Plus, it’s an excuse to always have cans or Reddi-Wip in my refrigerator – and who wouldn’t want that. I encourage all of you to join in and use social media to share your #SharetheJoy stories. Spread the love, people.

Chocolate Pumpkin Tiramisu | inspiredbycharm.com

Back to the kind reader who noticed my love of all things pumpkin: I thought it would be only appropriate to kick off this series with a pumpkin-inspired treat. Today, I’m showing you how to make Chocolate Pumpkin Tiramisu.

I know I say this about every dessert (’cause it’s true), but Tiramisu is one of my favorites. If I go to a good Italian restaurant that has tiramisu on the menu, you can bet I order it. And I don’t share a bite.

Chocolate Pumpkin Tiramisu | inspiredbycharm.com

This recipe for Chocolate Pumpkin Tiramisu adds a seasonal twist to the classic. Plus, it’s created in individual glasses so the presentation is beautiful and personalized.

Chocolate Pumpkin Tiramisu | inspiredbycharm.com

Layers of lady fingers dipped in chocolate coffee are topped with a pumpkin- infused mascarpone cream that I could literally eat just by itself. Shredded chocolate also finds its way between the layers. Finally, the whole thing is topped off with Reddi-Wip and a little more shredded chocolate. The best part? No baking is required, and you can whip it up in about 30 minutes (with chilling).

Chocolate Pumpkin Tiramisu | inspiredbycharm.com

Chocolate Pumpkin Tiramisu | inspiredbycharm.com

Chocolate Pumpkin Tiramisu | inspiredbycharm.com

Invite your friends and family over for dessert. – There will be an explosion of joy for all of your senses. Trust me, these sweet little treats are exquisitely delicious, perfectly seasonal, and so-o-o simple.

Chocolate Pumpkin Tiramisu | inspiredbycharm.com

Chocolate Pumpkin Tiramisu

(Makes 6)

Here's what you will need:
1 1/2 bars (3.5 ounces) dark chocolate
1 1/2 cups hot coffee
6 tablespoons bourbon
1 1/2 cups mascarpone
1 cup confectioners' sugar
2/3 cup heavy cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 cup canned pumpkin puree
3 packages (3 ounces) soft Italian ladyfingers (54 cookies)
1 can Reddi-Wip

Begin by coarsely chopping one bar of chocolate. Transfer the chopped chocolate to a large bowl, pour in the coffee and whisk until the chocolate is melted. Then, whisk in 4 tablespoons of bourbon.

In another large bowl, using an electric mixer, beat together the mascarpone, confectioner's sugar, heavy cream, vanilla, pumpkin pie spice, cinnamon, and remaining 2 tablespoons of bourbon until fluffy. (About 2 minutes.) Add the pumpkin puree and mix until blended and creamy. (At this point, it's recommended to put this mixture into a large piping bag. However, you can spoon the mixture into your glasses if you do not have a piping bag.)

Begin with 1/3 of the lady fingers. Quickly dip each ladyfinger into the chocolate coffee mixture (about 2 seconds) then arrange them in layers on the bottom of your glasses. Use 3 lady fingers for each layer. Next, pipe (or spoon) a layer of the pumpkin mixture on top of the cookies. Then, grate some of the chocolate onto the pumpkin mixture.

Repeat the layers twice more with the remaining ladyfingers, pumpkin mixture and chocolate. Cover and refrigerate for about four hours. Before serving, top with Reddi-Whip and additional grated chocolate.

Print

Chocolate Pumpkin Tiramisu | inspiredbycharm.com

With that, your fall-inspired, joy-filled dessert is ready!

Chocolate Pumpkin Tiramisu | inspiredbycharm.com

Enjoy.

 

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This is sponsored content written by me on behalf of Reddi-wip. The opinions are all mine.

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Comments

  • Julia@Cuckoo4Design at

    Just sent this recipe to my hubby to make it for me because it looks ridiculously good. I also was ridiculously sad that I didn’t get to meet you in NYC last week. There aren’t many bloggers from our area and I was looking forward to meet another local blogger 😉

    • Michael Wurm, Jr. at

      So sorry to have missed you too. It was a terribly tough decision not to attend.

      xo Michael

  • Elise at

    Oh mercy!!! My mouth is watering!!!

  • Carol L. Griffin at

    OMG…..this looks and sounds wonderful! Definitely will be trying this and, probably very soon.

  • margaret at

    I’ve been everywhere looking for a tiramisu that was fresh! I love all things pumpkin, as well! I will definitely try this!!!!!!!

  • Kim Baker at

    Can this recipe be made using a trifle version? If so, can you share the recipe for this version?? I’m making it for a group of 12-15 so I think it would be easier than trying to do individual servings.

    • Michael Wurm, Jr. at

      I’ve never made it that way. I assume you can just follow the recipe and layer it in a larger pan.

      xo Michael

  • Bess at

    How far in advance can I make this? Can I make the pumpkin-mascarpone mixture ahead of time? Like days? Trying to keep my thanksgiving timeline running as smoothly as possible.

    • Michael Wurm, Jr. at

      I made this and served the same day. I’d assume you could make it a day in advance, but I’m not sure if I’d go much further than that.

      xo Michael

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