Description
This Vegan Pumpkin Tiramisu is the ultimate cozy fall dessert — creamy layers of pumpkin-spiced mascarpone, espresso-soaked vegan ladyfingers, and a cloud of whipped coconut cream. It’s completely dairy-free, egg-free, and no-bake, making it an effortlessly elegant dessert for any fall celebration.
Ingredients
Pumpkin Mascarpone Layer
1 cup pumpkin purée (drained for best texture)
1 ½ cups vegan mascarpone or cream cheese (chilled)
½ cup coconut cream (solid part from a chilled can)
¼ cup maple syrup
1 teaspoon pure vanilla extract
1 teaspoon pumpkin pie spice
Pinch of sea salt
Espresso Layer
¾ cup brewed espresso or strong coffee (cooled)
1 tablespoon dark rum or coffee liqueur (optional)
1 tablespoon maple syrup (optional)
Vegan Ladyfingers
1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup plant-based milk (unsweetened)
¼ cup neutral oil (like avocado or sunflower)
½ cup sugar
1 teaspoon vanilla extract
Topping
1 cup coconut whipped cream
2 tablespoons cocoa powder (for dusting)
Extra pumpkin spice (optional, for garnish)
Instructions
Make the Pumpkin Mascarpone Cream:
In a chilled bowl, whip vegan mascarpone with coconut cream until fluffy. Add drained pumpkin purée, maple syrup, vanilla, pumpkin spice, and salt. Whip until smooth and creamy. Refrigerate while preparing the other layers.Prepare Espresso Soak:
Combine cooled espresso, rum or coffee liqueur (if using), and optional maple syrup in a shallow dish.Bake the Ladyfingers:
Preheat oven to 350°F (175°C). Mix flour, baking powder, baking soda, and sugar. In another bowl, whisk milk, oil, and vanilla. Combine, then pipe or spoon onto a parchment-lined baking sheet. Bake 10–12 minutes, or until lightly golden and soft. Cool completely.Assemble the Tiramisu:
Quickly dip each ladyfinger into the espresso mixture and layer in an 8×8-inch dish. Spread half the pumpkin mascarpone cream evenly on top. Repeat with another layer of soaked ladyfingers and remaining cream.Chill:
Cover and refrigerate for at least 6 hours or overnight for best results.Finish & Serve:
Before serving, top with whipped coconut cream and dust with cocoa powder and a sprinkle of pumpkin spice. Slice, serve, and enjoy chilled.
Notes
For the best texture, drain your pumpkin purée before mixing to avoid excess moisture.
Make this dessert a day in advance — it tastes even better the next day.
Substitute espresso with chai tea for a caffeine-free version.
Can be frozen up to 1 month; thaw overnight in the refrigerator.
To make gluten-free, use a 1:1 gluten-free flour blend or pre-made GF vegan ladyfingers.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: Italian-Inspired, Vegan
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 320 kcal
- Sugar: 17 g
- Sodium: 130 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: vegan pumpkin tiramisu, no-bake vegan dessert, fall vegan dessert, dairy-free tiramisu, pumpkin spice dessert
