🧾 Ingredients
Here's everything you need to make this pumpkin tiramisu recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient Notes
Homemade pumpkin butter: Made by simmering pumpkin puree with apple juice, maple syrup, brown sugar, apple cider vinegar, vanilla extract, and pumpkin pie spice until thick and concentrated. This process reduces the water content and deepens the flavor. It can be made up to 2 days ahead.
Vegan ladyfingers: My homemade ladyfinger recipe swaps egg whites for aquafaba, making it perfect for an eggless tiramisu. Go ahead and bake a full batch, you won't need them all for this dessert, but they're so good you'll be glad to have extras!
Vegan mascarpone cheese: Since it's not commonly available in stores, we'll make it from scratch using my simple dairy-free mascarpone recipe. It's ideal for vegan tiramisu. You'll need a double batch for this dessert, and it can be prepared 1-3 days in advance.
Espresso: Feel free to swap this for strong coffee. I like to sweeten it with a little brown sugar, but this is totally optional. The espresso is mixed with dairy-free milk for a pumpkin spice latte flavor.
Vegan whipping cream: Make sure you go for dairy-free heavy cream that whips, not single cream. You can also make your own coconut whipped cream if preferred.
Pumpkin pie spices: You can make your own by combining ground cinnamon, ginger, nutmeg, allspice, and cloves.
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📷 Step-By-Step Images & Recipe Tips
Here's a visual overview of this pumpkin spice tiramisu. Please refer to the detailed card at the end of this page for full written instructions.
Start by making the pumpkin mascarpone filling. You'll want everything to blend into a smooth, creamy consistency, so use a high-speed blender or food processor for this step.
Once it's silky and lump-free, pop it in the fridge while you prepare the rest - this helps it firm up just a little, which makes layering easier.
For the coffee mixture, let the hot espresso dissolve the sugar first, then stir in your non-dairy milk. This tones down the bitterness and adds a creamy edge. Make sure it's completely cooled before dipping the cookies. Warm liquid will make them fall apart too quickly.
To assemble, spread a few spoonfuls of the chilled pumpkin mixture into the base of your dish to anchor everything. When dipping the ladyfingers, just a quick dunk is enough - if they're in the soak too long, they'll turn mushy.
Line them up snugly in an even layer, then top with half of the mascarpone cream. An offset spatula really helps to smooth it out cleanly.
Give the dessert a quick rest in the refrigerator at this stage - even 30 minutes will help the first layer hold its shape before adding the remaining ladyfingers and pumpkin mascarpone.
Smooth out the top again and then let the whole thing chill properly for a few hours. The longer the better here - it becomes more sliceable and the flavors develop beautifully.
Just before serving, whip up your vegan cream and pipe or dollop it over the top for a luscious finish. A dusting of pumpkin spice adds that cozy, spiced touch and those delicious fall flavors.
💬 FAQs
Cover the dish tightly with plastic wrap or transfer leftovers to an airtight container to prevent any exposure to air. Refrigerate for up to 3 days.
Yes! You can freeze any leftovers in an airtight, freezer-safe container for up to 1-2 months. For convenience, slice it into individual portions before freezing so you can easily defrost one at a time. When ready to enjoy, transfer a slice to the fridge and let it thaw overnight before serving.
☕ More Vegan Tiramisu
📖 Recipe
Vegan Pumpkin Tiramisu
Equipment
Ingredients
Prep Ahead (1-3 days in advance)
- 24 (¾ batch) vegan ladyfingers *note 1
- 750 g (2 batches) vegan mascarpone *note 2
- 400 g (1 batch) homemade pumpkin butter *note 3
- 60 g (½ cup) powdered sugar
- 60 g (¼ cup) vegan butter melted
Espresso Soak
- 120 ml (½ cup) espresso freshly brewed
- 3 tablespoons brown sugar
- 60 ml (¼ cup) non-dairy milk of choice
Topping
- 240 ml (1 cup) vegan whipping cream
- 1 tablespoon pumpkin pie spice
Instructions
- Prep ahead: Make the vegan mascarpone, vegan ladyfingers, and pumpkin butter up to 1-3 days ahead of time.
- Pumpkin mascarpone filling: Add the vegan mascarpone, pumpkin butter, powdered sugar, and melted vegan butter to a high-speed blender or food processor and blitz for a couple of minutes until smooth and creamy. Place in the fridge.
- Espresso-soak: In a shallow dish, mix the espresso and sugar, then pour in the non-dairy milk. Let cool to room temperature.
- Assemble: Add 4 tablespoons of the chilled pumpkin mascarpone mixture to the bottom of your dish, and spread it in an even layer.Quickly dunk half of the ladyfinger cookies into the coffee soak and arrange them in a single layer on top.
- Pour half of the remaining mascarpone cream filling on top and spread it in an even layer using an offset spatula. Place it in the fridge for 30 minutes so it firms up a little.
- Follow with a second layer of dipped ladyfingers and the second half of the cream mixture. Smooth out the top with an offset spatula.
- Chill: Place it in the fridge to chill and set for at least 2-4 hours. The longer it chills, the more set it will become.
- Topping: Whisk the vegan whipping cream and pipe it on the tiramisu. Dust with pumpkin spice mix before serving.
Notes
- Vegan ladyfingers: The recipe uses 24 cookies, but I recommend making a full batch of 32 in case you need extra.
- Vegan mascarpone: If you don't have time to make your mascarpone from scratch, make a quick version by whipping together 600g (21 oz) vegan cream cheese and 120g (½ cup) vegan Greek-style yogurt.
- Pumpkin butter: Prep up to 2 days in advance and store in the fridge. The full recipe and instructions are linked in the pink text.
- Pumpkin spice mix: Make your own with 1 ½ tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg, ¼ tsp allspice, and ¼ tsp cloves.
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