Pumpkin Tiramisu (Vegan)

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This vegan pumpkin tiramisu is an Autumnal twist on the classic, with a light, rich spiced pumpkin cream filling, boozy coffee soaked vegan ladyfingers and a generous dusting of cocoa powder.

It is a great make-ahead dessert that is sure to impress!

Pumpkin tiramisu in a round dish with a spoonful removed, a caffetiere, bowl of cocoa powder and small sieve in the background.

This delicious seasonal dessert combines the wonderful flavour and texture of a classic tiramisu with warming autumnal spices and pumpkin; and it is all vegan of course!

Pumpkin tiramisu is a pumpkin spice latte lover's dream dessert! It would be wonderful for Thanksgiving, or just for any autumn/winter occasion.

The filling is light, creamy, rich and mousse-like, flavoured with warming spices and pumpkin. It is layered up with my home-made vegan ladyfingers which are dunked in boozy coffee, resulting in a luscious, incredibly more-ish dessert.

A labelled photo of the ingredients needed to make pumpkin tiramisu in bowls.

Ingredient Details:

Vegan ladyfingers: You will need 1 batch of my vegan ladyfingers to make this pumpkin tiramisu. Alternatively, you can follow the recipe for cake fingers from my classic vegan tiramisu.

Tinned pumpkin puree: You need to use pure pumpkin puree, NOT pumpkin pie filling. It is available from many larger supermarkets in the UK (I get mine from Sainsbury's), or online.

You can also use home made roasted and pureed pumpkin or butternut squash; make sure that you blot out the excess moisture with kitchen paper if using homemade puree as it tends to be a bit wetter.

Vegan whipping cream: I recommend using Elmlea plant double cream if you are able to get hold of it. Otherwise any vegan whipping cream will work though coconut cream will result in a firmer set filling. Make sure that the cream is cold so that it whips properly.

White chocolate: Vegan white chocolate is what sets the filling so don't omit it! You could potentially use cocoa butter instead and increase the sugar a bit to compensate. Please note that I haven't tested this substitute.

Vegan Greek style yogurt: A thick greek style yogurt replaces the usual mascarpone cheese. Make sure that it is a thick yogurt, not a runny one. I used Alpro Greek style plain. You could probably swap the yogurt for vegan cream cheese but please be aware I haven't tested this.

Lemon juice: Adds a hint of tang.

Sugar: Either caster or granulated sugar is fine. Do not swap it for a liquid sugar such as maple syrup as that will affect the set of the filling.

Pumpkin spice: In the UK pumpkin spice is readily available online and you can also make your own - see below for instructions.

Vanilla: Extract is better than essence.

Coffee: I recommend using a good quality espresso. You want it to be strong so that the flavour comes through.

Alcohol: For the alcohol you can use rum, whisky, Tia Maria, brandy, amaretto, Baileys Almande, marsala wine (check it's a vegan one), sherry, cointreau, basically pretty much any kind of spirit you like really. Barnivore is a great site to check which drinks are vegan friendly.

Cocoa powder: The tiramisu is finished with a generous dusting of cocoa powder, any kind is fine, including cacao.

A slice of vegan pumpkin tiramisu on a plate with a fork.

How To Make Vegan Pumpkin Tiramisu:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Melt the white chocolate, either in a bain marie over a pan of hot water, or in short bursts in the microwave.

Step 1, the melted white chocolate in a bowl.

Step 2: Gradually whisk in the yogurt.

Step 2, the white chocolate with the yoogurt added.

Step 3: Whisk in the pumpkin puree, lemon juice, sugar, pumpkin spice and vanilla.

Step 3, the white chocolate mixture with the added pumpkin.

Step 4: Whisk the cream with an electric mixer until it forms soft peaks.

Step 5: Gently fold the pumpkin mixture into the cream, try not to knock out the air.

Step 6: Mix the coffee and alcohol in a wide bowl. Briefly dunk the ladyfingers in the coffee and arrange in a single layer in the base of a dish.

Step 6, the first layer of ladyfingers in the dish.

Step 7: Spread half of the pumpkin cream over the top of the ladyfingers then top with another layer of dunked ladyfingers.

Step 7, the second layer of ladyfingers on top of the pumpkin cream.

Step 8: Spread over the other half of the pumpkin cream then cover and refrigerate for at least 8 hours. Dust with cocoa powder just before serving.

Step 8, the finished tiramisu before the cocoa powder is added.

Top Tips:

All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

You will need an approx 25 x 20 x 7cm (10 x 8 x 2 ¾ in) dish to assemble the tiramisu; alternatively an approx 25 cm/ 10 in round deep pie dish will work (that is what I used in the photos).

The cream may become a bit soft at room temperature so keep the pumpkin tiramisu refrigerated until you are ready to serve it.

For extra pumpkin spice flavour, add a spoonful of pumpkin spice blend to the cocoa powder to dust the top of the tiramisu. You can also increase the amount used in the cream if you want.

Instead of (or as well as) the cocoa topping you can top the tiramisu with chocolate shavings.

Ladyfingers are very absorbant so just dunk them briefly in the coffee, turning them to coat. Soaking them for too long will make them soggy.

I recommend making the tiramisu the day before you want to serve it as it needs time to set in the fridge and tastes even better the next day.

How To Make Your Own Pumpkin Pie Spice:

Pumpkin pie spice blend isn’t readily available outside of the US. In the UK the closest thing we have is mixed spice (though M&S have started selling pumpkin spice and it is available online), but it is a different blend of spices to pumpkin spice so it’s not the best thing to use if you want a true pumpkin spice flavour.

The good news is that it is really easy to make your own using a few common spices – cinnamon, ginger, nutmeg, cloves and allspice.

To make it, just mix together 3 Tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 tsp ground cloves and 1 tsp ground allspice.

You can easily halve the recipe if you only want to make a small jar of it, but the homemade pumpkin pie spice will keep in an airtight container for ages and is perfect for using in all your autumnal and festive bakes.

FAQ'S:

How to store pumpkin tiramisu?

This vegan pumpkin tiramisu will keep in the fridge for 3-4 days. Make sure that it is well covered to avoid absorbing fridge smells. I do not recommend freezing it.

Can I use decaf coffee?

Yes absolutely, either regular or decaf coffee is fine.

Can I omit the alcohol?

Yes you can omit the alcohol from the soaking liquid and just use extra coffee if you want to keep it alcohol free.

Close up of the pumpkin tiramisu with a spoonful removed.

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