Dessert

Vegan Pumpkin Tiramisu Recipe

Byanna orden December 26, 2025December 26, 2025

Introduction

This Vegan Pumpkin Tiramisu offers a delightful twist on the classic Italian dessert, blending creamy pumpkin flavors with rich espresso-soaked ladyfingers. Perfect for autumn gatherings or any time you crave a dairy-free treat with seasonal flair.

A close-up view of a slice of layered dessert on a white plate, featuring two thick sponge cake layers soaked with a light brown sauce, separated by a rich creamy orange layer. On top, there are eight dollops of white whipped cream dusted with a fine layer of cinnamon powder, giving them a warm brown color. The texture looks soft and moist, with the bottom sponge layer visibly soaked but holding shape. The background shows a white marbled surface with small green pumpkins and a dish of cinnamon powder nearby, giving a cozy fall vibe. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 vegan ladyfingers (*note 1)
750 g vegan mascarpone (*note 2)
400 g homemade pumpkin butter (*note 3)
60 g powdered sugar
60 g vegan butter (melted)
120 ml freshly brewed espresso
3 tablespoons brown sugar
60 ml non-dairy milk of choice
240 ml vegan whipping cream
1 tablespoon pumpkin pie spice

Instructions

Step 1: Prep ahead by making the vegan mascarpone, vegan ladyfingers, and pumpkin butter up to 1-3 days before assembling the tiramisu.
Step 2: For the pumpkin mascarpone filling, combine 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 smooth and creamy, then refrigerate.
Step 3: Prepare the espresso soak by mixing freshly brewed espresso with brown sugar in a shallow dish. Pour in the non-dairy milk and allow the mixture to cool to room temperature.
Step 4: Begin assembling: spread 4 tablespoons of the chilled pumpkin mascarpone mixture evenly on the bottom of your serving dish. Quickly dunk half of the vegan ladyfingers into the espresso soak and arrange them in a single layer over the cream.
Step 5: Pour half of the remaining pumpkin mascarpone cream over the ladyfingers and spread evenly using an offset spatula. Refrigerate for 30 minutes to let it firm up slightly.
Step 6: Repeat the layering with the remaining soaked ladyfingers and mascarpone cream. Smooth the top layer with an offset spatula.
Step 7: Chill the assembled tiramisu in the refrigerator for at least 2 to 4 hours. Chilling longer will help it set firmer.
Step 8: Before serving, whip the vegan whipping cream and pipe it atop the tiramisu. Dust with pumpkin pie spice to garnish.

Tips & Variations

Use canned pumpkin puree mixed with warm spices if homemade pumpkin butter isn’t available, but reduce added sugar accordingly.
Try spiced vegan ladyfingers by adding cinnamon and nutmeg for an extra autumnal flavor.
For a less intense coffee flavor, dilute the espresso with a bit more non-dairy milk.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. Let it sit at room temperature for about 15 minutes before serving for the best texture. Avoid freezing as it may alter the creamy consistency.

How to Serve

A slice of layered dessert sits on a white plate on a white marbled surface, showing three visible layers: the bottom layer is a moist, brownish cake, the middle layer is a thick, creamy orange filling, and the top layer is a light beige cake. On top of this, there are nine dollops of white cream, each dusted generously with cocoa powder, giving a rich brown color to the creamy peaks. The background is softly blurred with green pumpkins and another piece of the dessert visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought vegan ladyfingers?

Yes, if you don’t want to make them yourself, look for vegan ladyfingers at specialty stores or try vegan sponge cake as a substitute.

Is there a non-caffeinated alternative for the espresso soak?

You can substitute brewed chicory coffee or strong rooibos tea for the espresso to keep the flavor depth without caffeine.

anna orden