Indulgent Vegan Pumpkin Tiramisu: A Spiced Autumnal Delight

Prepare to be enchanted by this exquisite vegan pumpkin tiramisu, a truly special autumnal twist on the beloved Italian classic. This recipe masterfully combines a light yet incredibly rich, spiced pumpkin cream filling with boozy coffee-soaked homemade vegan ladyfingers, all finished with a generous dusting of fine cocoa powder. It’s not just a dessert; it’s an experience that captures the essence of fall in every spoonful.

This dessert is a fantastic make-ahead option, perfect for entertaining or simply treating yourself to something truly spectacular. Its complex flavors deepen as it chills, ensuring it’s ready to impress whenever you are.

This delectable seasonal creation marries the delightful textures and robust flavors of traditional tiramisu with the comforting warmth of autumnal spices and the earthy sweetness of pumpkin. The best part? It’s entirely plant-based, making it suitable for vegans and those with dairy and egg sensitivities, without compromising on taste or luxury.

For anyone who adores the cozy flavors of a pumpkin spice latte, this pumpkin tiramisu is a dream dessert come true! Its comforting spices and creamy texture make it an ideal centerpiece for your Thanksgiving feast, a delightful addition to any autumn or winter gathering, or simply a luxurious treat for a special evening at home.

The heart of this tiramisu lies in its filling: a light, airy, and wonderfully mousse-like cream, infused with a harmonious blend of warming spices and the natural sweetness of pumpkin. This rich filling is then artfully layered with my specially crafted vegan ladyfingers. These delicate sponge biscuits are briefly dunked in a robust, boozy coffee mixture, absorbing just enough liquid to become incredibly moist and flavorful without losing their structural integrity. The result is a lusciously moist, irresistibly more-ish dessert that will leave everyone craving another slice.

Ingredient Details: Crafting the Perfect Vegan Pumpkin Tiramisu

Each ingredient plays a crucial role in achieving the perfect balance of flavor and texture in this vegan pumpkin tiramisu. Here’s a closer look at what you’ll need and why each component is important:

Vegan ladyfingers: For the best results and an authentic tiramisu experience, I highly recommend using one batch of my homemade vegan ladyfingers. Making them from scratch allows you to control the texture and ensures they’re perfectly suited for soaking. Alternatively, you can follow the recipe for cake fingers found in my classic vegan tiramisu if you prefer a slightly different base. The key is a spongey, absorbent biscuit that can soak up the coffee mixture without becoming mushy.

Tinned pumpkin puree: It is absolutely essential to use pure pumpkin puree for this recipe, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which will throw off the delicate flavor balance of this tiramisu. Pure pumpkin puree provides the natural sweetness and earthy flavor without overwhelming the other spices. In the UK, you can often find it in larger supermarkets like Sainsbury’s, or conveniently online. If you prefer a homemade touch, you can use roasted and pureed pumpkin or butternut squash. However, be aware that homemade purees tend to be wetter, so make sure to blot out any excess moisture with kitchen paper to prevent a runny filling.

Vegan whipping cream: The quality of your vegan whipping cream will significantly impact the texture of your tiramisu. I highly recommend Elmlea Plant Double Cream if it’s available in your region, as it whips beautifully and provides a luxurious richness. If not, any high-quality vegan whipping cream will work. Be mindful that using coconut cream might result in a slightly firmer set and a subtle coconut flavor, which some might enjoy. Crucially, ensure your cream is thoroughly chilled before whipping; cold cream whips up more efficiently and achieves a stable, airy consistency.

Vegan white chocolate: This is a key ingredient that provides structure and helps to set the filling, ensuring it holds its shape beautifully. Do not omit it! The white chocolate melts smoothly and, when combined with the other ingredients, creates a stable, creamy mousse. While you could potentially try using cocoa butter as a substitute, this has not been tested, and you would likely need to adjust the sugar content to compensate for its lack of sweetness. Opt for a good quality vegan white chocolate for the best flavor and melting properties.

Vegan Greek style yogurt: To achieve that signature creamy tang found in traditional tiramisu (which typically uses mascarpone), we use a thick vegan Greek style yogurt. The “thick” aspect is non-negotiable; a runny yogurt will result in a filling that is too loose and will not set properly. I’ve had great success with Alpro Greek Style Plain yogurt. While vegan cream cheese could theoretically work, it hasn’t been tested in this specific recipe, so I recommend sticking to a thick Greek style yogurt for reliable results.

Lemon juice: Just a hint of fresh lemon juice is added to brighten the flavors and provide a subtle tang that perfectly balances the richness of the pumpkin and cream, preventing the dessert from being overly sweet.

Sugar: Either caster sugar or granulated sugar will work perfectly here. It’s important not to substitute with liquid sugars like maple syrup or agave nectar, as these can significantly affect the consistency and set of the filling, potentially making it too runny.

Pumpkin spice: This essential spice blend infuses the tiramisu with its signature autumnal aroma and taste. In the UK, pumpkin spice blends are becoming increasingly available online and in specialty stores. You can also easily make your own blend at home, which I’ve provided instructions for below, ensuring you get that authentic, warming flavor.

Vanilla: Always opt for vanilla extract over vanilla essence. Vanilla extract offers a much richer, more complex, and natural vanilla flavor, which elevates the overall taste of the cream.

Coffee: A good quality, strong espresso is paramount for the coffee soak. You want the coffee flavor to be prominent and robust, as it’s a cornerstone of any tiramisu. Brew it strong and allow it to cool completely before using.

Alcohol: The choice of alcohol allows for wonderful customization. You can use a variety of spirits to infuse the ladyfingers with extra depth of flavor. Popular choices include rum for warmth, whisky for a smoky note, Tia Maria for a coffee liqueur twist, brandy, amaretto for an almond essence, Baileys Almande (a vegan Irish cream), vegan marsala wine (always check for vegan certification), sherry, or Cointreau. Feel free to experiment with your favorite spirit! For checking which alcoholic drinks are vegan-friendly, Barnivore is an excellent resource.

Cocoa powder: The tiramisu is elegantly finished with a generous dusting of cocoa powder. Any good quality unsweetened cocoa powder will work beautifully, including cacao powder, adding a final touch of bitterness and richness that contrasts wonderfully with the sweet, spiced cream.

How To Make Vegan Pumpkin Tiramisu: A Step-by-Step Guide

(For precise measurements and detailed instructions, please refer to the comprehensive recipe card located at the very bottom of this page.)

Creating this stunning vegan pumpkin tiramisu is a rewarding process, and following these steps carefully will ensure a perfect result:

Step 1: Melt the white chocolate. Begin by gently melting the vegan white chocolate. You can do this using a bain-marie (a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water) or in short bursts in the microwave, stirring frequently. The key is to melt it slowly and gently to prevent it from seizing or burning, ensuring a smooth base for your cream.

Step 2: Incorporate the yogurt. Once your white chocolate is smooth and fully melted, gradually whisk in the thick vegan Greek style yogurt, adding a spoonful at a time. This gradual addition helps to emulsify the mixture, creating a homogenous and creamy base for your pumpkin filling. Continue whisking until fully combined and smooth.

Step 3: Add pumpkin and spices. Now, whisk in the pumpkin puree, lemon juice, sugar, pumpkin spice, and vanilla extract into the chocolate-yogurt mixture. Mix thoroughly until all the ingredients are well incorporated and you have a beautifully fragrant and smooth pumpkin base. The color should be a lovely autumnal orange.

Step 4: Whip the cream. In a separate large bowl, using an electric mixer, whip the cold vegan whipping cream until it forms soft peaks. This means the cream will hold its shape but the peaks will gently fold over. Be careful not to over-whip, which can make it grainy.

Step 5: Fold in the pumpkin mixture. Gently fold the pumpkin mixture into the whipped cream. Use a spatula and a light hand, folding from bottom to top, trying your best not to knock out the air you’ve incorporated into the cream. This gentle technique ensures your pumpkin cream remains light, airy, and mousse-like. Once combined, place the bowl in the fridge to keep the cream chilled while you prepare the ladyfingers.

Step 6: Prepare the ladyfingers. In a wide, shallow bowl, combine the cooled espresso or strong coffee with your chosen alcohol (if using). Briefly dunk each vegan ladyfinger into this boozy coffee mixture, turning it quickly to ensure both sides are coated. Ladyfingers are highly absorbent, so a quick dip is all that’s needed to prevent them from becoming soggy. Arrange the soaked ladyfingers in a single, even layer at the base of your chosen serving dish (approximately 25 x 20 x 7cm or a 25 cm/10 inch round deep pie dish works well). Cut some ladyfingers into smaller pieces if necessary to fill any gaps and create a solid base.

Step 7: First layer of cream. Carefully spread half of your chilled pumpkin cream mixture evenly over the layer of coffee-soaked ladyfingers. Smooth it out gently with a spatula, ensuring good coverage. Then, repeat the process with the remaining ladyfingers: briefly dunk them in the coffee mixture and arrange them as the second layer on top of the pumpkin cream.

Step 8: Final layer and chill. Spread the remaining half of the pumpkin cream over the second layer of ladyfingers, creating a smooth and appealing top surface. Once assembled, cover the dish tightly with cling film or a lid and refrigerate for a minimum of 8 hours, or ideally overnight. This crucial chilling time allows the flavors to meld beautifully and the tiramisu to properly set, resulting in its characteristic firm yet creamy texture. Just before serving, use a fine mesh sieve to generously dust the top of the tiramisu with cocoa powder for an elegant finish.

Top Tips for a Flawless Vegan Pumpkin Tiramisu

Achieving tiramisu perfection, especially with a vegan twist, can be made even easier with these helpful tips:

• Embrace Metric Measurements: As with all baking, precision is key. My recipes are developed using grams, and I strongly advocate for using metric measurements with a digital kitchen scale over volumetric cup conversions. Cups can be wildly inaccurate due to variations in how ingredients are packed, leading to inconsistent results. A scale provides far better accuracy, ensuring your ratios are perfect every time, and often makes for a cleaner baking process too!
• Choose the Right Dish: You’ll need an approximate 25 x 20 x 7cm (10 x 8 x 2 ¾ in) rectangular dish to assemble this tiramisu. Alternatively, an approximate 25 cm (10 inch) round deep pie dish will work wonderfully, as seen in the accompanying photos. The depth is important to accommodate the layers.
• Keep it Chilled: The creamy filling, while stable once set, can become a bit soft if left at room temperature for extended periods. To maintain its perfect texture, always keep your pumpkin tiramisu refrigerated until you are ready to serve it.
• Boost the Pumpkin Spice: If you’re a true pumpkin spice enthusiast, don’t hesitate to enhance the flavor! You can add an extra spoonful of pumpkin spice blend directly into the cocoa powder before dusting the top of the tiramisu. For an even more intense spiced flavor, feel free to slightly increase the amount of pumpkin spice used in the cream filling itself.
• Topping Variations: While the traditional cocoa dusting is delightful, feel free to get creative with your toppings. Instead of, or in addition to, cocoa powder, you could sprinkle dark vegan chocolate shavings or curls over the top for an extra layer of decadence and visual appeal.
• Master the Ladyfinger Dunk: Ladyfingers are incredibly absorbent. The trick is to dunk them very briefly into the coffee and alcohol mixture, just long enough to coat them evenly, then quickly remove them. Over-soaking will lead to a soggy, mushy tiramisu, which is definitely not what we’re aiming for. A quick flip in the liquid is usually sufficient.
• The Power of Make-Ahead: This tiramisu is a fantastic make-ahead dessert. In fact, I highly recommend preparing it the day before you plan to serve it. The overnight chilling period in the refrigerator allows ample time for the cream to set perfectly and, perhaps more importantly, for all the wonderful flavors to meld, deepen, and truly develop, resulting in an even more delicious and harmonious dessert the next day.
• Cooled Coffee is Crucial: Ensure your espresso or strong coffee is completely cooled before mixing it with alcohol and soaking the ladyfingers. Hot coffee will make the ladyfingers disintegrate and compromise the texture of the tiramisu.

How To Make Your Own Pumpkin Pie Spice: A Homemade Blend

For those outside the US, getting hold of pumpkin pie spice blend can sometimes be a challenge. While “mixed spice” is commonly available in the UK, it has a different flavor profile than authentic pumpkin spice. But fear not, making your own blend at home is incredibly easy and ensures you get that true, warming pumpkin spice flavor every time!

You’ll only need a few common ground spices to create this aromatic blend: cinnamon, ginger, nutmeg, cloves, and allspice. These spices, when combined in the right proportions, create that irresistible cozy scent and flavor that is synonymous with autumn.

To make your own pumpkin pie spice, simply mix together the following:

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice

This recipe yields a decent quantity, perfect for multiple bakes. You can easily halve the recipe if you only need a smaller jar for immediate use. The homemade pumpkin pie spice will keep exceptionally well in an airtight container in a cool, dark place for ages, ready to be used in all your favorite autumnal and festive baking projects throughout the season.

FAQ’S: Your Vegan Pumpkin Tiramisu Questions Answered

If you tried this delightful vegan pumpkin tiramisu recipe, I’d love to hear how it turned out for you! Please take a moment to rate it, leave a comment below, or share your creation on Instagram by tagging @domestic_gothess and using the hashtag #domesticgothess. Your feedback and photos truly make my day!

All images and content on Domestic Gothess are copyright protected. If you wish to share this recipe, please do so by using the provided share buttons. Kindly refrain from screenshotting or posting the recipe or content in full. Instead, a link to this original post for the full recipe is greatly appreciated. Thank you for respecting my work!