Print

Vegan Pumpkin Tiramisu Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

A luscious and creamy Vegan Pumpkin Tiramisu that combines the rich flavors of pumpkin butter and espresso-soaked vegan ladyfingers with a smooth mascarpone-style filling, perfect for a festive dessert or a cozy treat.

Ingredients

Scale

For the Vegan Ladyfingers

  • 24 vegan ladyfingers

For the Pumpkin Mascarpone Filling

  • 750 g vegan mascarpone
  • 400 g homemade pumpkin butter
  • 60 g powdered sugar
  • 60 g vegan butter, melted

For the Espresso Soak

  • 120 ml freshly brewed espresso
  • 3 tablespoons brown sugar
  • 60 ml non-dairy milk of choice

For the Topping

  • 240 ml vegan whipping cream
  • 1 tablespoon pumpkin pie spice

Instructions

  1. Prep ahead: Prepare the vegan mascarpone, vegan ladyfingers, and pumpkin butter up to 1-3 days in advance to allow flavors to develop and to save time on assembling.
  2. Pumpkin mascarpone filling: Combine the vegan mascarpone, pumpkin butter, powdered sugar, and melted vegan butter in a high-speed blender or food processor. Blend for a couple of minutes until the mixture is smooth and creamy. Transfer to the fridge to chill.
  3. Espresso-soak: In a shallow dish, mix the freshly brewed espresso and brown sugar until the sugar dissolves. Add the non-dairy milk and let the mixture cool to room temperature for dipping.
  4. Assemble the first layer: Spread 4 tablespoons of the chilled pumpkin mascarpone mixture evenly at the bottom of your serving dish. Quickly dunk half of the vegan ladyfinger cookies into the coffee soak and arrange them in a single layer on top of the mascarpone.
  5. First mascarpone layer: Pour half of the remaining mascarpone cream filling over the soaked ladyfingers and spread evenly using an offset spatula. Refrigerate for 30 minutes to allow it to firm up slightly.
  6. Second layer: Repeat by dipping the remaining ladyfingers in the coffee soak and layering them on top of the chilled mascarpone layer. Spread the remaining mascarpone cream evenly over the ladyfingers and smooth the top with an offset spatula.
  7. Chill: Place the tiramisu in the refrigerator to chill and set for at least 2 to 4 hours. Longer chilling will help the dessert become more firm and flavors meld.
  8. Topping: Whisk the vegan whipping cream until it forms soft peaks. Pipe or spread the whipped cream over the tiramisu surface. Dust with pumpkin pie spice before serving for a festive finish.

Notes

  • Make the vegan mascarpone, ladyfingers, and pumpkin butter ahead of time (1-3 days ahead) to ease final assembly.
  • Use freshly brewed espresso for the best flavor; decaf works as an alternative.
  • Adjust the sweetness in the espresso soak and mascarpone filling to your preference.
  • Chilling for longer than 4 hours enhances texture and flavor integration.
  • For a richer taste, try a spiced vegan butter or add a splash of vanilla extract to the mascarpone filling.

Keywords: vegan tiramisu, pumpkin tiramisu, vegan dessert, pumpkin spice dessert, dairy-free tiramisu, non-dairy dessert

Find it online: https://reemcook.com/vegan-pumpkin-tiramisu-recipe/