Rustic Pumpkin Tiramisu is one of my favorite autumn desserts to make, dear—it’s so much easier than you’d think, and it brings all those cozy fall flavors right to your table. I love layering it in pretty mason jars so everyone gets their own little treasure to enjoy.
What makes this recipe truly special is how the warm spices—cinnamon and ginger—dance together with that creamy pumpkin filling, creating something that tastes like fall in every spoonful. The combination of rich cream and sugar creates the perfect balance that lets those wonderful pumpkin flavors really shine through.
I always serve these in those charming canning jars, which makes them perfect for sharing with neighbors or bringing to a potluck—there’s something so nice about a homemade gift in a jar. My grandchildren request this every October, and I love seeing their faces light up when they dig into those layers of autumn goodness.
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Rustic Pumpkin Tiramisu
Ingredients
- 1 cup Pumpkin
- 1 teaspoon Cinnamon
- 0.5 teaspoon Ginger
- 1 cup Cream
- 0.25 cup Sugar
- 4 ounce Il Villaggio
- 1 tablespoon Powdered Sugar
- 0.25 cup Syrup
- 1 tablespoon Alcoholic Beverage
- 4 ounce Ginger
Instructions
- Note: you will also need six 8-ounce canning jars.
- In a medium mixing bowl, mix pumpkin, cinnamon and ginger until combined.
- In a smaller mixing bowl, beat 1/2 cup whipping cream with white sugar with a handheld mixer until soft peaks form.
- Gently fold whipped cream mixture into pumpkin mixture.
- In an additional mixing bowl, combine mascarpone cheese and powdered sugar.
- Beat until combined, then add the remaining 1/2 cup whipping cream and beat until mixture is thickened.
- In a small spouted liquid measuring cup, whisk together maple syrup and rum.
- To assemble: Place two ginger cookies into the bottom of each small jar.
- Drizzle about 1 tablespoon rum mixture onto cookies.
- Add pumpkin filling on top of cookies, then top with two additional cookies.
- Drizzle 1 tablespoon rum mixture onto these cookies as well.
- Top with the remainder of pumpkin filling.
- Dollop mascarpone topping onto pumpkin filling and spread evenly.
- Put lids onto each jar and place in the refrigerator for at least 8 hours (can be made one day ahead).
- Sprinkle with pumpkin pie spice prior to serving.
