If you adore the cozy flavors of fall and crave a show-stopping dessert that’s entirely plant-based, this Vegan Pumpkin Tiramisu Recipe is about to become your new favorite treat. Imagine layers of delicate vegan ladyfingers soaked in spiced espresso, paired with a luxuriously creamy pumpkin mascarpone filling that’s velvety and rich. Each bite delivers the perfect harmony of autumn’s warmth and Italian indulgence, all without dairy or eggs. This recipe transforms simple ingredients into a stunning dish that will impress at any gathering or simply delight you on a quiet evening at home.

Ingredients You’ll Need

A white rectangular baking dish filled with a layered dessert. The bottom layer shows a row of brown biscuit-like pieces tightly packed to cover the base. On top of this, there is a thick, smooth, light tan or caramel colored creamy layer spread unevenly but generously, covering most of the biscuits underneath. The dish is placed on a white marbled surface with partial views of some small bowls and a woman's hand holding a utensil at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Getting started on this Vegan Pumpkin Tiramisu Recipe couldn’t be simpler. Each ingredient plays a crucial role—whether it’s adding creaminess, texture, or that unmistakable pumpkin spice magic. Here’s what you’ll want to gather to make this dessert shine.

24 vegan ladyfingers: These delicate, light cookies are essential to soak up the espresso and create the tiramisu’s classic layers.
750 g vegan mascarpone: The creamy base of the filling, bringing smooth richness without dairy.
400 g homemade pumpkin butter: Provides natural sweetness and a deep pumpkin flavor that’s integral to the recipe.
60 g powdered sugar: Balances the richness with a gentle sweetness.
60 g vegan butter, melted: Adds a subtle buttery note and silkiness to the filling.
120 ml freshly brewed espresso: The bold, bitter contrast to the sweet layers, soaking the ladyfingers perfectly.
3 tablespoons brown sugar: Sweetens the espresso soak, complementing the pumpkin spices.
60 ml non-dairy milk of choice: Lightens the espresso soak and ensures the right texture for dipping.
240 ml vegan whipping cream: Whipped to top the tiramisu with a fluffy, cloud-like finish.
1 tablespoon pumpkin pie spice: The star spice blend that ties the whole dessert together with warmth and aroma.

How to Make Vegan Pumpkin Tiramisu Recipe

Step 1: Prep Ahead for Success

Before diving in, prepare your vegan mascarpone, ladyfingers, and pumpkin butter up to three days ahead. This makes assembly easier and allows the flavors to develop fully by the time you’re ready to layer everything together.

Step 2: Whip Up the Pumpkin Mascarpone Filling

Combine the vegan mascarpone, pumpkin butter, powdered sugar, and melted vegan butter in a high-speed blender or food processor. Blitz this mixture for several minutes until it’s exquisitely smooth and creamy. Set the filling aside in the fridge to chill and thicken, which helps it hold those perfect layers later on.

Step 3: Make the Espresso Soak

In a shallow dish, stir together the freshly brewed espresso with brown sugar until dissolved. Pour in the non-dairy milk and allow the mixture to cool to room temperature. This liquid blend will soak your ladyfingers, infusing the tiramisu with that irresistible coffee kick balanced by gentle sweetness.

Step 4: Layering Time

Start by spooning 4 tablespoons of the chilled pumpkin mascarpone mixture into the bottom of your serving dish, spreading it evenly. Quickly dip half of the ladyfingers into the espresso soak, ensuring they don’t get soggy, and arrange them in a single layer atop the cream. Follow with half of the remaining mascarpone filling, smoothing it carefully with an offset spatula. Place the dish in the fridge for 30 minutes so this layer can firm up just a bit.

Step 5: Repeat and Chill

Add the second layer by repeating the dipped ladyfingers, then spreading the remaining mascarpone cream on top. Smooth the surface with your spatula for a clean finish. Transfer the whole tiramisu to the refrigerator and chill for a minimum of 2 to 4 hours. Longer chilling means a firmer set and deeper melding of flavors.

Step 6: Finishing Touches

Whip the vegan cream until fluffy and pipe it elegantly over the tiramisu’s top. Finally, dust the surface generously with pumpkin pie spice to add a festive aroma and a touch of color, making the finished dessert as stunning as it is scrumptious.

How to Serve Vegan Pumpkin Tiramisu Recipe

A square slice of layered dessert is shown on a white plate. The bottom layer is a light brown, soft cake with a slightly textured look. Above it is a thick, smooth orange cream layer, followed by another layer of the same light brown cake. On top, there are cream dollops forming small peaks, dusted with a fine brown powder, likely cinnamon. In the background, there is another similar slice on a white plate, two small green pumpkins, and a small white dish filled with brown powder and a small spoon, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a bit of flair makes this dessert irresistible. Consider sprinkling some toasted pecans or walnuts on top for a crunchy contrast, or a few fresh sage leaves to highlight that autumn vibe. A light drizzle of maple syrup over the whipped cream can also add an extra hint of natural sweetness and shine.

Side Dishes

Vegan Pumpkin Tiramisu Recipe pairs beautifully with a warm cup of chai tea or a spiced latte. If you’re serving a larger meal, opt for light, fresh sides like a crisp apple salad or roasted root vegetables to balance the indulgent sweetness of the tiramisu.

Creative Ways to Present

Why not serve this tiramisu in individual glass jars or clear cups? It makes for an elegant presentation and is perfect for parties or gifting. Alternatively, layer it in a large trifle dish to show off those beautiful layers, letting your guests marvel at the pumpkin-spiced goodness before digging in.

Make Ahead and Storage

Storing Leftovers

Leftover tiramisu, if any, should be covered tightly and kept in the refrigerator. The flavors only deepen overnight, making it an even tastier treat the next day. Consume within 3 to 4 days for optimal freshness and texture.

Freezing

This Vegan Pumpkin Tiramisu Recipe freezes well! Place it in an airtight container and freeze for up to one month. When ready to enjoy, thaw it in the fridge overnight to preserve its creamy texture and layered integrity.

Reheating

Since tiramisu is best served chilled, reheating isn’t necessary. However, if you prefer it slightly less cold, allow it to sit out at room temperature for about 15 minutes before serving. This way, the flavors unfold more gently on your palate.

FAQs

Can I use store-bought vegan mascarpone?

Absolutely! While homemade vegan mascarpone lends a fresh, custom flavor, many store-bought versions work wonderfully and save time.

What if I don’t have pumpkin butter?

You can make your own by simmering pumpkin puree with some sugar and spices until thickened, or substitute with seasoned pumpkin puree as a quick fix.

Is espresso necessary, or can I use regular coffee?

Espresso gives that rich, bold coffee flavor traditional to tiramisu, but strong brewed coffee can work if espresso is unavailable.

How long does it take for the tiramisu to set properly?

Chilling it for at least 2 to 4 hours is key, but letting it sit overnight yields the best texture and flavor harmony.

Can I make this recipe nut-free?

Yes! Ensure your vegan mascarpone and whipped cream alternatives are made without nuts, and avoid adding nut toppings or sides.

Final Thoughts

This Vegan Pumpkin Tiramisu Recipe is a true game-changer in the world of dairy-free desserts, perfectly marrying the essence of fall with the elegance of a classic Italian dessert. Whether you’re making it for a special occasion or to treat yourself, its creamy layers and spiced coffee soak never fail to delight. Give it a try soon—you’ll be sharing it with friends and family before you know it!