Steering away from classic tiramisù, this celebration of fall flavors tucks chai-soaked ladyfingers between dollops of pumpkin-date mascarpone cream. It delivers a more subtle pumpkin flavor than pumpkin pie, with hints of spice and dates’ nutty, caramelly notes in every bite. The filling is delicious enough to eat by the spoonful, but tastes even richer between layers of caky softened ladyfingers. With no baking required, this tiramisù gets better and better as it chills, making it a perfect make-ahead treat.

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For the Ladyfinger Soak

6 chai tea bags 

10 large Medjool dates, pitted

¼ cup granulated sugar

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For the Pumpkin Date Butter

1 (15-ounce) can pumpkin purée 

1 cup granulated sugar 

1 tablespoon vanilla extract

1½ teaspoons store-bought or homemade pumpkin spice, plus more for dusting

½ teaspoon fine salt

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For the Tiramisù

4 cups heavy cream 

1 pound mascarpone cheese

2 (7-ounce/200-gram) packages ladyfingers

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1. Make the ladyfinger soak: In a small saucepan, bring 3 cups of water to a boil. Remove pan from the heat, then add the tea bags and dates; cover and steep for 12 minutes. Squeeze the water out of the tea bags. Strain the chai into a medium bowl and squeeze any excess liquid out of the dates. Stir the sugar into the chai and set aside to cool.

2. Place the dates on a cutting board and finely chop into a thick paste.

3. Make the pumpkin date butter: In a medium stainless steel saucepan, cook the pumpkin purée over medium-high, stirring frequently for 10 minutes, until most of the water has evaporated and the pumpkin mixture is silky, smooth and thick. Adjust the heat as needed. A film will form at the bottom of the pan while stirring. Add the date paste and continue cooking for 2 more minutes.

4. Transfer the pumpkin date butter to a large bowl. Add the sugar, vanilla, pumpkin spice and salt and stir to combine. Set aside to cool.

5. Make the tiramisù: Using an electric mixer or whisk, whip 2 cups of the heavy cream to stiff peaks, about 3 minutes.

6. Using an electric mixer, gradually add dollops of mascarpone to the cooled pumpkin date butter and whisk until combined. To loosen the consistency of the mixture, gradually drizzle the remaining 2 cups of heavy cream into the pumpkin mixture and mix until combined. Pour the pumpkin mixture over the whipped cream and fold it in by dragging a silicone spatula under and over the cream, scraping the sides and bottom of the bow as you go, until combined.

7. Assemble the tiramisù: One at a time, dunk half of the ladyfingers in the chai and place at the bottom of a 9-by-13-inch pan until it’s completely covered. Spread half of the pumpkin mixture in an even layer on top of the ladyfingers. Dunk the remaining ladyfingers in chai, one by one, and arrange on top of the pumpkin mixture. Dollop with the remaining pumpkin mixture and spread in an even layer. Cover and chill in the fridge for at least 6 hours (or up to 4 days).

8. Right before serving, dust the tiramisù with more pumpkin spice.