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Pumpkin Spice Tiramisu (Gluten-Free, Dairy-Free) Recipe

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★★★★★

4.9 from 150 reviews

This Pumpkin Spice Tiramisu is a delightful twist on the classic Italian dessert, made completely gluten-free and dairy-free. Featuring a rich, creamy pumpkin-spiced cashew and coconut milk filling layered with gluten-free ladyfingers soaked in strong espresso, this tiramisu is perfect for fall celebrations or anytime you crave a cozy, indulgent treat without dairy or gluten.

Ingredients

Scale

Cream Mixture

  • 2 cans full fat coconut milk, chilled overnight
  • 1½ cups raw unsalted cashews, soaked in boiling water for at least 15 minutes
  • 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 (blend of cinnamon, nutmeg, ginger, cloves, allspice)
  • ⅛ teaspoon fine salt

Base Layer

  • 2 packages gluten-free ladyfingers (Schar brand recommended; you may not need all from second package depending on pan size)
  • 1½ cups strong brewed coffee or espresso, cooled

Garnish

  • 2 tablespoons cocoa powder mixed with ½ teaspoon cinnamon for dusting

Instructions

  1. Chill Coconut Milk: Place cans of full-fat coconut milk in the refrigerator the night before preparing the tiramisu to allow the cream to solidify for easy whipping.
  2. Soften Cashews and Brew Coffee: About 15 minutes before starting, soak the raw cashews in boiling water to soften them. Simultaneously, brew strong coffee or espresso and chill it in the refrigerator to cool completely.
  3. Blend Cashew Mixture: Drain and rinse the softened cashews. Add them to a high-powered blender along with the dairy-free milk, maple syrup, pumpkin purée, lemon juice, vanilla extract, pumpkin pie spice, and salt. Blend for 2 minutes until smooth and creamy. Set aside and refrigerate if space permits.
  4. Whip Coconut Milk: Scoop out the thick white cream from the chilled cans of coconut milk into a large bowl. Discard or save the leftover coconut water. Using a hand mixer, whip the coconut cream for 2 to 4 minutes until it becomes light, fluffy, and airy.
  5. Combine Cream Mixtures: Pour the blended cashew mixture into the whipped coconut cream bowl. Gently fold together with a spatula until completely homogeneous, taking care not to deflate the whipped coconut milk.
  6. Prepare Ladyfingers: Quickly dip gluten-free ladyfingers into the cold espresso one at a time, allowing them to absorb liquid without becoming soggy. Line the bottom of your 8″x8″ baking dish with a layer of soaked ladyfingers, breaking pieces as necessary to cover the surface evenly.
  7. Layer the Tiramisu: Spoon half of the cream mixture over the first layer of ladyfingers, spreading to cover evenly. Repeat the process with a second layer of dipped ladyfingers and the remaining cream mixture to create two complete layers.
  8. Chill: Cover the assembled tiramisu tightly with plastic wrap or aluminum foil. Refrigerate overnight (at least 8 hours) to allow flavors to meld and the dessert to set.
  9. Finish and Serve: Just before serving, mix cinnamon into the cocoa powder and sift the mixture evenly over the top of the tiramisu. Cut into 9 squares and serve chilled for the perfect autumnal dessert experience.

Notes

  • Ensure the coconut milk is full fat and chilled overnight to achieve the best whipped cream texture.
  • Use gluten-free ladyfingers to keep the recipe gluten-free; Schar brand is recommended.
  • The pumpkin pie spice blend can be made at home or purchased pre-mixed for convenience.
  • Soaking cashews softens them for a smooth, creamy texture in the filling.
  • Be careful not to over-soak the ladyfingers so they do not become too soggy and lose structure.
  • Refrigerating overnight is essential for the flavors to develop and for the tiramisu to set properly.

Keywords: pumpkin spice tiramisu, dairy free tiramisu, gluten free dessert, vegan pumpkin dessert, fall desserts, no bake tiramisu

Find it online: https://tastemadebyclara.com/pumpkin-spice-tiramisu-gluten-free-dairy-free-recipe/