This Espresso Cakes with Pumpkin Filling Recipe is an easy and moist recipe, which is made with prepared espresso and canned pumpkin pie filling. It’s a no-fuss dessert, ready in about 10 minutes.
Jump to RecipeEspresso Cakes with Pumpkin Filling and White Chocolate Curls Recipe Ingredients
- 4 mini sponge cakes
- 4 tablespoons prepared espresso or strong coffee
- 1 1/3 cups pumpkin pie filling (from a can or leftover pie)
- White chocolate bar, for curls
How To Make Espresso Cakes with Pumpkin Filling and White Chocolate Curls
- Arrange and Soak the Cakes: Arrange the four mini sponge cakes on a serving plate or on individual dessert plates. Gently spoon 1 tablespoon of the espresso or coffee over each cake, allowing it a moment to soak in.
- Add the Pumpkin Filling: Spoon about 1/3 cup of the pumpkin pie filling onto the center of each coffee-soaked cake.
- Garnish with Chocolate and Serve: Using a sharp vegetable peeler, run it along the side of a room temperature white chocolate bar to create delicate curls. Sprinkle the white chocolate curls generously over the pumpkin filling on each cake and serve immediately.
Recipe Tips
- What kind of sponge cakes should I use? This recipe is very flexible. You can use store-bought dessert shells (often found in the produce section), slices of angel food cake, or even slices of pound cake as the base.
- How do I get the best white chocolate curls? For the best, long curls, use a thick, good-quality white chocolate bar that is at room temperature (not cold from the fridge). A sharp vegetable peeler will give you the best results.
- Can I make this dessert ahead of time? This dessert is best assembled right before serving. If you assemble it too early, the espresso will make the sponge cake soggy. However, you can have all your components ready to go for a quick, last-minute assembly.
- Can I really use leftover pumpkin pie? Yes, absolutely! This is a fantastic way to use leftover pumpkin pie. Just scoop out the filling, leaving the crust behind, and use it as directed in the recipe.
What To Serve With Espresso Cakes
This is a simple, elegant, and complete dessert that needs very little accompaniment.
- A dollop of fresh whipped cream
- A sprinkle of cinnamon or nutmeg on top
- A hot cup of coffee or a latte to complement the espresso flavor
How To Store Espresso Cakes
These are designed to be eaten immediately after assembly. Storing leftovers is not recommended, as the sponge cake will become very soggy from the espresso and pumpkin filling.
Espresso Cakes with Pumpkin Filling and White Chocolate Curls Nutrition Facts
- Serving: 1 cake
- Calories: 290kcal
- Protein: 4g
- Fat: 10g
- Carbohydrates: 45g
- Sugar: 35g
- Sodium: 280mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Pumpkin pie filling (or mix) comes pre-sweetened and pre-seasoned with spices like cinnamon, nutmeg, and ginger. Pumpkin puree is just 100% cooked and pureed pumpkin with nothing else added. This recipe calls for the pre-made filling for speed and convenience.
Yes, milk chocolate or dark chocolate curls would also be delicious and would create a lovely color contrast with the orange pumpkin filling.
No problem. A very strongly brewed coffee is a perfect substitute for the espresso in this recipe.
Try More Recipes:
- Key Lime Cake Recipe
- Angel Food Cake with Tropical Fruit Compote Recipe
- Angel Food Cake with Warm Cherry Sauce Recipe
Espresso Cakes with Pumpkin Filling and White Chocolate Curls Recipe
Course: DessertCuisine: AmericanDifficulty: Easy4
servings10
minutes290
kcalAn incredibly fast and elegant no-bake dessert featuring coffee-soaked sponge cakes topped with spiced pumpkin filling and delicate white chocolate curls.
Ingredients
4 mini sponge cakes
4 tbsp prepared espresso or strong coffee
1 1/3 cups pumpkin pie filling
1 white chocolate bar, for curls
Directions
- Place the four sponge cakes on a serving plate.
- Spoon 1 tablespoon of espresso over each cake, allowing it to soak in.
- Top each cake with about 1/3 cup of pumpkin pie filling.
- Use a vegetable peeler to shave curls from the white chocolate bar.
- Sprinkle the white chocolate curls over the pumpkin filling.
- Serve immediately.
Notes
- This recipe is a fantastic way to use leftover pumpkin pie—just use the filling.
- For the best curls, use a sharp vegetable peeler and a room-temperature white chocolate bar.
- Using store-bought sponge cakes or dessert shells makes this a truly effortless dessert that’s ready in minutes.
- This dessert is best assembled right before serving to prevent the delicate cake from becoming soggy.
