Gluten-Free Pumpkin Spice Tiramisu Pie

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  • Level: Easy
  • Total: 8 hr 10 min
  • Prep: 10 min
  • Inactive: 8 hr
  • Yield: One 9-inch pie
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Ingredients

1 1/2 cups heavy cream

2 large eggs, separated

1/3 cup plus 1 tablespoon sugar

1 cup mascarpone, at room temperature

1/2 cup canned pumpkin puree

1 1/2 teaspoons pumpkin pie spice

1 1/2 cups brewed espresso, at room temperature

One 5.3-ounce package gluten-free ladyfingers, such as Schar

Bittersweet or semisweet chocolate, for shaving

Directions

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form; transfer to a small bowl and refrigerate. 
  2. In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment, beat the egg whites on high speed until soft peaks form. Add 1 tablespoon sugar and beat until stiff peaks form; transfer to a small bowl. 
  3. In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment, beat together the egg yolks and the remaining 1/3 cup sugar on high speed until thickened and pale yellow. Gently fold the mascarpone, pumpkin puree, pumpkin pie spice and a third of the whipped cream into the egg yolk mixture. Gently fold in the whipped egg whites and refrigerate. 
  4. Place the espresso in a shallow plate. Dip both sides of the ladyfingers into the espresso and arrange in a 9-inch pie dish to completely line the bottom. Top with half of the pumpkin mixture, more espresso-dipped ladyfingers and the remaining pumpkin mixture. Top the pie with the remaining whipped cream and chocolate shavings. Refrigerate 8 hours or up to overnight, until ready to serve.