Introduction

Pumpkin Spice Tiramisu is a delightful twist on the classic Italian dessert, perfectly adapted to be gluten-free and dairy-free. This creamy, spiced treat combines the warm flavors of pumpkin and autumn spices with the rich texture of coconut and cashews. It’s ideal for cozy gatherings or festive fall celebrations.

A square slice of layered dessert sits on a white plate, showing four layers: a light brown cocoa powdered top layer with a soft texture, underneath is a thick creamy beige layer, followed by a medium brown cake layer with a slightly rough texture, and another creamy beige layer at the bottom resting on a darker brown cake base. Cocoa powder is lightly scattered around the dessert on the plate. A silver fork lies next to the dessert on the plate. In the background, there are small orange pumpkins on a white plate placed on a wooden board, and blurred pine cones and autumn elements surround the scene on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans full fat coconut milk, chilled in the fridge overnight before preparing tiramisu
1½ cups raw, unsalted cashews, soaked in boiling water for at least 15 minutes before preparing tiramisu
½ cup dairy-free milk
½ cup maple syrup
½ cup pumpkin purée
2 teaspoons lemon juice
2 teaspoons vanilla extract
1½ teaspoons pumpkin pie spice (a combination of cinnamon, nutmeg, ginger, cloves, allspice)
⅛ teaspoon fine salt
2 packages gluten-free ladyfingers (such as Schar brand; you may not use the entire second package depending on your pan shape and layering)
1½ cups strong brewed coffee or espresso, cooled
2 tablespoons cocoa powder mixed with ½ teaspoon cinnamon for dusting

Instructions

Step 1: The night before making the tiramisu, place the cans of coconut milk in the refrigerator to chill.
Step 2: About 15 minutes before you begin, soak the cashews in boiling water to soften. Brew your coffee or espresso and chill it in the refrigerator until cold.
Step 3: Drain and rinse the cashews. Add them to a high-powered blender with the dairy-free milk, maple syrup, pumpkin purée, lemon juice, vanilla extract, pumpkin pie spice, and salt. Blend for about 2 minutes until smooth and creamy. Set aside and chill if possible.
Step 4: In a large bowl, scoop out the thick white coconut cream from both chilled coconut milk cans. Discard or save the leftover coconut water for another use. Whip the coconut cream with a hand mixer for 2-4 minutes until light and fluffy.
Step 5: Gently fold the cashew pumpkin mixture into the whipped coconut cream using a spatula, taking care to maintain the fluffiness.
Step 6: Begin layering your tiramisu: quickly dip gluten-free ladyfingers into the chilled coffee (do not soak), then lay them at the bottom of your baking dish, breaking pieces as needed to cover the surface.
Step 7: Spread about half of the cream mixture over the ladyfingers to cover completely.
Step 8: Repeat with another layer of dipped ladyfingers, then the remaining cream, finishing with cream on top. An 8″x8″ pan will typically allow two layers of each.
Step 9: Cover the dish with plastic wrap or foil and refrigerate overnight to set.
Step 10: Before serving, mix cinnamon into the cocoa powder and sift it over the top of the tiramisu. Slice into nine squares and enjoy immediately.

Tips & Variations

For a more pronounced coffee flavor, use espresso instead of regular brewed coffee.
You can substitute pumpkin pie spice with your own blend of cinnamon, nutmeg, ginger, and cloves to taste.
If you prefer a nuttier cream, lightly toast the cashews before soaking.
Use canned pumpkin purée rather than pumpkin pie filling to avoid added sugars and spices.
To make individual servings, assemble the tiramisu in small jars or glasses with the same layering method.

Storage

Store the tiramisu covered in the refrigerator for up to 3 days. The flavors improve overnight, but it is best enjoyed within the first couple of days for optimal texture. Reheat is not recommended; serve chilled for the best taste and consistency.

How to Serve

A slice of layered tiramisu sits on a white plate against a white marbled background. The dessert has three main layers: a bottom layer of dark brown soaked sponge cake, a thick middle layer of light brown creamy mascarpone filling, and a top layer of sponge cake similar to the bottom but drier. The tiramisu is dusted heavily with fine cocoa powder, giving a rich brown coating. A fork nearby holds a small bite-sized piece showing the same three layers, with soft textures and moist cake. In the background, two small orange pumpkins sit on a white plate on a wooden board, adding a warm autumn feel. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Cashews provide a creamy texture, but you can try soaked blanched almonds or macadamia nuts. The flavor and texture will vary, so cashews are preferred for the smoothest result.

Is this recipe completely vegan and gluten-free?

Yes, this tiramisu is made with gluten-free ladyfingers and uses dairy-free ingredients, making it suitable for both gluten-free and vegan diets.