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Pumpkin Spice Tiramisu

Irresistible Pumpkin Spice Tiramisu That’s Dairy-Free Delight

Experience the cozy flavors of fall with this Dairy-Free Pumpkin Spice Tiramisu, a delightful dessert that is both gluten-free and visually stunning.
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Prep Time 30 minutes
Chill Time 12 hours
Total Time 12 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Mixture
  • 2 cans Coconut Milk Ensure it is chilled overnight.
  • 1 cup Raw, Unsalted Cashews Soak in boiling water to soften.
  • 1/2 cup Dairy-Free Milk Any non-dairy milk like almond or oat works well.
  • 1/4 cup Maple Syrup Substitute with agave syrup if desired.
  • 1 cup Pumpkin Puree Ensure it’s pure pumpkin, not pie filling.
  • 2 tablespoons Lemon Juice Can replace with white vinegar.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract yields the best results.
  • 1 teaspoon Pumpkin Pie Spice Consider making your own mix.
  • 1/4 teaspoon Fine Salt Balances sweetness.
For Tiramisu Assembly
  • 24 pieces Gluten-Free Ladyfingers Ensure they are gluten-free.
  • 1 cup Strong Brewed Coffee or Espresso Cool completely before using.
  • 2 tablespoons Cocoa Powder Mix with cinnamon for additional flavor.

Equipment

  • Blender
  • mixing bowl
  • electric mixer
  • Dish for Assembly

Method
 

Step-by-Step Instructions for Pumpkin Spice Tiramisu
  1. Prep Coconut Milk: Place your cans of coconut milk in the refrigerator overnight.
  2. Soak Cashews: Boil water and pour it over the raw, unsalted cashews, letting them soak for at least 15 minutes.
  3. Blend Cashew Mixture: Drain cashews and add them to a blender with dairy-free milk, maple syrup, pumpkin puree, lemon juice, vanilla extract, pumpkin pie spice, and salt. Blend until smooth.
  4. Whip Coconut Milk: Remove solid coconut cream from chilled cans and whip until fluffy.
  5. Combine: Fold the blended cashew mixture into the whipped coconut milk gently.
  6. Layer: Dip gluten-free ladyfingers in cooled coffee and layer in the dish with pumpkin cream mixture.
  7. Chill: Cover and refrigerate for at least 12 hours.
  8. Serve: Dust with cocoa powder and cinnamon before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 80mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

For best results, prepare this dessert the night before to enhance flavor and texture.

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