Recipe: Sandra Lee’s Festive Fall Pumpkin Tiramisu

Sandra Lee on February 24, 2013 in West Hollywood, California
Sandra Lee shares more food and craft ideas in the November/December issue of her Sandra Lee magazine. Jason Kempin/Getty

Can't get enough of pumpkin this fall? Neither can celebrity chef Sandra Lee, who updated the classic Italian dessert tiramisu to incorporate the seasonal baking staple. She shares the festive holiday recipe with Us Weekly.

Pumpkin Tiriamisu
Sandra Lee puts a fall twist on the classic Italian tiramisu — and she's sharing the recipe with Us Weekly readers. Ben Fink Photography



1 15-ounce can pumpkin puree
1 8-ounce block cream cheese, softened
3/4 cup brown sugar
1 tbsp + 1 tsp pumpkin pie spice, divided
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla
1 cup orange spice tea, brewed with 1 tea bag and cooled
1/2 cup orange juice
3 tbsp spiced rum
1 7-ounce package ladyfingers
1/2 cup walnuts, chopped


1. In a mixing bowl, beat together pumpkin puree with cream cheese, brown sugar and 1 tablespoon pumpkin pie spice. Set aside.
2. In a separate bowl, beat heavy cream with powdered sugar and vanilla to medium peaks. Fold 1/4 of the whipped cream into the pumpkin mixture.
3. In a third bowl, combine the tea, juice and rum. Dip half the ladyfingers in the tea mixture and place in a single layer on the bottom of the 3-quart trifle bowl. Spread half the pumpkin mixture on top. Repeat with the remaining ladyfingers and pumpkin.
4. Top with the remaining whipped cream. Sprinkle with the chopped walnuts and dust with 1 teaspoon pumpkin pie spice. Cover with plastic and refrigerate for 3 hours before serving. Serves 8.

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