Description
This Pumpkin Tiramisu is a high-protein, no-bake fall dessert that layers whipped cream, pumpkin-cottage cheese filling, and Nilla wafers for a cozy and satisfying treat. Perfect for meal prep or festive gatherings!
Ingredients
- 1 teaspoon instant espresso powder
- 2/3 cup heavy whipping cream
- 1/4 cup maple syrup, divided
- 3/4 cup unsweetened pumpkin puree
- 1 1/3 cups 2% blended cottage cheese, divided
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract, divided
- ~50 Nilla wafers
- 1/4 cup cocoa powder (for dusting)
Instructions
- In the bowl of a stand mixer, combine instant espresso powder, 2 tablespoons of maple syrup, and heavy whipping cream. Let bloom for 5–10 minutes.
- In a separate bowl, mix together pumpkin puree, 1 cup blended cottage cheese, 2 tablespoons maple syrup, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract until well combined. Set aside.
- Whip the cream mixture in the stand mixer with the whip attachment on high until stiff peaks form.
- Assemble the tiramisu in an 8×8-inch dish. Start by layering half of the Nilla wafers on the bottom, slightly overlapping.
- Spread half of the pumpkin mixture over the Nilla wafers.
- Spread half of the whipped topping over the pumpkin layer.
- Repeat layers with remaining Nilla wafers, pumpkin mixture, and whipped topping.
- Sift cocoa powder evenly over the top layer. Refrigerate for at least 20 minutes to set.
- Optional: Top with extra whipped cream and a sprinkle of cinnamon before serving.
Notes
- Use blended cottage cheese for a smooth and creamy filling.
- Let the dessert chill longer for firmer layers and deeper flavor.
- You can replace Nilla wafers with ladyfingers for a more traditional tiramisu texture.
- Store leftovers in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
