Recipe by: Vegaliano

Serving Size: This recipe makes 6-8 servings

This Vegan Pumpkin Tiramisu is the perfect fall dessert—combining the richness of pumpkin, the creaminess of vegan mascarpone, and the traditional flavors of tiramisu. With its delicate layers of pumpkin-spiced cream and coffee-soaked ladyfingers, this dessert is a comforting, plant-based twist on the classic Italian treat.

The pumpkin filling adds a warm, cozy flavor that pairs perfectly with the bitterness of espresso, creating a harmonious balance of flavors. This vegan tiramisu is an easy-to-make, show-stopping dessert that will impress your guests during fall celebrations, Thanksgiving, or anytime you’re craving a delicious, plant-based dessert.

Fun Fact About Tiramisu: Tiramisu, which means "pick me up" in Italian, was reportedly invented in the 1960s in Veneto, Italy. The dessert gets its name from the combination of espresso and cocoa powder, both of which are known for their mood-lifting properties!

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut cream (or any plant-based heavy cream)
• 1/4 cup maple syrup (or vegan honey)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• 1/2 cup strong espresso, cooled
• 1 package vegan ladyfingers
• 1/2 cup cocoa powder (for dusting)
• 1/2 cup vegan mascarpone (or any vegan cream cheese alternative)
• 1/2 cup powdered sugar (optional for sweetness)

Instructions:

1. Prepare the Pumpkin Cream:
   In a mixing bowl, combine the pumpkin puree, vegan mascarpone, coconut cream, maple syrup or vegan honey, cinnamon, nutmeg, and vanilla extract. Mix until smooth and creamy.
2. Prepare the Coffee Soak:
   In a shallow dish, pour the cooled espresso. If you prefer a stronger flavor, you can add a tablespoon of coffee liqueur like Kahlua for a boozy twist.
3. Assemble the Tiramisu:
   Dip the vegan ladyfingers into the espresso, ensuring they are soaked but not soggy. Quickly dip them and place them in the bottom of a 9x9 inch dish or individual dessert glasses, covering the base completely.
4. Layer the Pumpkin Cream:
   Spoon half of the pumpkin mascarpone mixture over the soaked ladyfingers, spreading evenly. Repeat with another layer of soaked ladyfingers and then top with the remaining pumpkin cream.
5. Chill the Tiramisu:
   Cover the dish and refrigerate for at least 4 hours, or preferably overnight. This will allow the flavors to meld together and the tiramisu to set.
6. Dust with Cocoa Powder:
   Before serving, dust the top of the tiramisu with cocoa powder using a fine mesh sieve for a delicate finish.

This Vegan Pumpkin Tiramisu brings the flavors of fall to a classic Italian dessert. The creamy pumpkin filling combined with the richness of vegan mascarpone and the boldness of espresso creates a deliciously unique treat. Whether you’re serving it for a holiday dinner or just indulging in something cozy, this dessert is sure to be a hit. Try it today and don’t forget to share your creations with us on Instagram using #VegalianoEats!

Swipe This for That Tip: For extra richness, you can swirl some vegan chocolate spread into the layers of the pumpkin cream. You can also add some chopped toasted pecans or walnuts for added texture and a crunchy finish.