Vegan Pumpkin Spice Tiramisu gives the classic layered dessert a cozy autumn twist with homemade pumpkin-spiced ladyfingers, strong coffee, silky dairy-free mascarpone-style cream, and a cocoa finish. Pumpkin puree and warming spices bring seasonal flavor to every creamy layer.
This completely egg-free and dairy-free dessert takes a little preparation, but most of the work can be completed ahead of time. An overnight chill also makes it an excellent dessert for fall gatherings and special occasions.
Why You’ll Love This Recipe
The combination of coffee, cocoa, pumpkin, and warming spices creates a rich dessert without overpowering the traditional tiramisu-inspired flavors. Cinnamon, ginger, nutmeg, allspice, and cloves complement both the pumpkin and espresso beautifully.
The homemade vegan ladyfingers use whipped aquafaba to create their light structure without eggs. Once briefly dipped in coffee, they become tender enough to absorb flavor while maintaining the layered texture.
The creamy filling is equally indulgent. Silken tofu, dairy-free butter, yogurt, pumpkin, and whipped plant-based cream create a smooth filling without mascarpone.
Best of all, this dessert is designed for advance preparation. Chilling it overnight allows the layers to set and the flavors to develop.
Ingredients
For the Vegan Ladyfingers
- 180 ml aquafaba
- 12 g cream of tartar
- 180 g caster sugar, divided
- 60 ml sunflower oil
- 20 g dairy-free plain or vanilla yogurt
- 40 g coconut cream
- 30 g pumpkin puree
- 2 teaspoons baking powder
- 300 g all-purpose flour
- 3 teaspoons pumpkin spice mix
- Strong brewed coffee or espresso, cooled, for dipping
For the Pumpkin Mascarpone-Style Filling
- 170 g dairy-free butter
- 350 g silken tofu
- 160 g caster sugar
- 100 g dairy-free plain or vanilla yogurt
- 20 g pumpkin puree
- 2 teaspoons pumpkin spice mix
- 220 ml dairy-free whipping cream
For the Topping
- 220 ml dairy-free whipping cream
- 20 g cocoa powder
- ½ teaspoon pumpkin spice mix, optional
- Vegan-friendly orange food coloring, optional
- Vegan-friendly brown food coloring, optional
Instructions
- Preheat the oven to 180°C fan/356°F and line baking trays with parchment paper.
- Pour the aquafaba into a large mixing bowl. Begin whisking on low speed and add the cream of tartar.
- Increase to high speed and whip for 5–8 minutes, or until the aquafaba reaches soft peaks.
- With the mixer running, gradually add 150 g caster sugar. Continue whipping for another 5–8 minutes until thick, glossy stiff peaks form.
- In a separate bowl, whisk together the sunflower oil, dairy-free yogurt, coconut cream, pumpkin puree, and remaining 30 g sugar.
- Gently fold the whipped aquafaba into the pumpkin mixture in 2–3 additions. Work carefully to preserve as much air as possible.
- Sift the flour, baking powder, and pumpkin spice over the mixture.
- Fold gently until no visible dry flour remains. Do not overmix.
- Transfer the batter to a piping bag fitted with a large round tip.
- Pipe approximately 4-inch-long ladyfingers onto the lined baking trays, leaving enough space between them to spread.
- Bake one tray at a time for approximately 15 minutes, or until the edges are lightly golden.
- Cool on the baking tray before carefully transferring the ladyfingers to a wire rack. Cool completely.
- To prepare the filling, place the dairy-free butter, silken tofu, sugar, yogurt, pumpkin puree, and pumpkin spice in a high-speed blender.
- Blend until exceptionally smooth and creamy, stopping to scrape down the sides as necessary.
- In a separate bowl, whip 220 ml dairy-free whipping cream until thick and able to hold its shape.
- Gently fold the pumpkin-tofu mixture into the whipped cream until evenly combined.
- Prepare strong coffee or espresso and allow it to cool enough for dipping.
- Briefly dip each ladyfinger into the coffee. Do not soak them, as they can quickly become too soft.
- Arrange a single layer of dipped ladyfingers across the bottom of a rectangular serving dish.
- Spread a generous layer of pumpkin cream evenly over the ladyfingers.
- Repeat the layers of coffee-dipped ladyfingers and pumpkin cream until the ingredients are used.
- Refrigerate the assembled Vegan Pumpkin Spice Tiramisu for at least 1 hour before decorating.
- Whip the remaining 220 ml dairy-free whipping cream until it holds firm peaks.
- Spread most of the whipped cream evenly across the tiramisu.
- Combine cocoa powder with ½ teaspoon pumpkin spice, if desired, and sift it evenly over the cream.
- For optional pumpkin decorations, tint a small portion of whipped cream orange and an even smaller portion brown. Pipe small orange pumpkin shapes and add brown stems.
- Refrigerate for another 6–8 hours, preferably overnight.
- Slice the chilled tiramisu with a sharp knife, wiping the blade clean between cuts for neater portions.
- Serve chilled.
Tips & Tricks
Aquafaba whips best in a clean, grease-free bowl. Even a small amount of fat can interfere with its ability to reach stiff peaks.
Add the sugar gradually rather than all at once. This helps create a more stable aquafaba meringue.
When folding the whipped aquafaba into the pumpkin mixture, use slow movements and avoid vigorous stirring. Preserving the trapped air is important for lighter ladyfingers.
Use pure pumpkin puree rather than pumpkin pie filling. Pie filling contains additional sugar and spices that can alter the recipe.
Coconut cream should be thick and rich rather than watery coconut milk.
Blend the tofu filling thoroughly. Silken tofu should become completely smooth so the finished cream has a luxurious consistency.
Dip the ladyfingers quickly in coffee. A brief dip provides enough coffee flavor without turning them soggy.
For the cleanest slices, chill the tiramisu overnight and wipe your knife after every cut.
Check that food colorings and other packaged ingredients are vegan and halal-friendly when required.
Details
- Prep Time: 45 minutes
- Bake Time: About 15 minutes per tray
- Assembly Time: 20 minutes
- Chill Time: 6–8 hours, preferably overnight
- Total Time: Approximately 8–10 hours including chilling
- Yield: Approximately 10–12 servings
- Category: Dessert
- Method: Baking, Whipping and Chilling
- Cuisine: Italian-inspired
- Difficulty: Intermediate
- Dietary Notes: Vegan, egg-free, dairy-free, vegetarian, halal-friendly when prepared with suitable packaged ingredients
Notes
Strong brewed coffee can be used instead of espresso. Allow it to cool before dipping the ladyfingers.
For a less pronounced pumpkin flavor, reduce the pumpkin spice slightly while keeping the pumpkin puree quantities unchanged.
Homemade pumpkin spice can be made by combining ground cinnamon with smaller amounts of ginger, nutmeg, allspice, and cloves.
The decorative pumpkins are entirely optional. A simple layer of whipped cream generously dusted with cocoa and pumpkin spice creates an elegant finish with considerably less work.
If serving this dessert to children or anyone sensitive to caffeine, use decaffeinated coffee or espresso.
Nutrition
Approximate nutrition per serving, based on 12 servings:
- Calories: 470
- Protein: 6 g
- Carbohydrates: 61 g
- Fat: 23 g
Nutrition information is an estimate. Values vary considerably depending on the dairy-free butter, yogurt, whipping cream, and serving size.
FAQ
What is Vegan Pumpkin Spice Tiramisu?
Vegan Pumpkin Spice Tiramisu is an egg-free and dairy-free variation of tiramisu featuring pumpkin-spiced vegan ladyfingers, coffee, pumpkin mascarpone-style cream, whipped dairy-free cream, and cocoa powder.
Can I make vegan tiramisu without mascarpone?
Yes. This recipe creates a mascarpone-style filling from silken tofu, dairy-free butter, dairy-free yogurt, pumpkin puree, and whipped plant-based cream.
What is aquafaba?
Aquafaba is the liquid from cooked chickpeas, commonly obtained from a can of chickpeas. When whipped, it can behave similarly to egg whites and is frequently used in vegan baking.
Can I make pumpkin tiramisu ahead of time?
Yes. In fact, making it ahead is recommended. An overnight rest in the refrigerator gives the layers time to set and allows the coffee, cocoa, pumpkin, and spice flavors to develop.
How do I stop vegan ladyfingers from becoming soggy?
Dip each ladyfinger into the coffee very briefly rather than soaking it. The cookies continue absorbing moisture from the filling while the tiramisu chills.
Can I make this pumpkin tiramisu without caffeine?
Yes. Substitute strong decaffeinated coffee or decaf espresso for regular coffee. You will retain the characteristic coffee flavor without as much caffeine.
Storage
Keep the tiramisu covered and refrigerated. For the best flavor and texture, enjoy it within approximately 3 days.
Because the filling and topping are made with plant-based dairy alternatives, avoid leaving the dessert at room temperature for extended periods.
Store individual portions in airtight containers if the original baking dish cannot be tightly covered.
Freezing is possible, although the consistency of some plant-based creams and tofu-based fillings can change after thawing. For the best texture, freshly refrigerated tiramisu is preferable.
If frozen, wrap individual portions carefully and thaw them slowly in the refrigerator before serving.
Similar Recipes
Vegan Pumpkin Spice Tiramisu
Ingredients
For the Vegan Ladyfingers
- 180 ml aquafaba
- 12 g cream of tartar
- 180 g caster sugar divided
- 60 ml sunflower oil
- 20 g dairy-free plain or vanilla yogurt
- 40 g coconut cream
- 30 g pumpkin puree
- 2 teaspoons baking powder
- 300 g all-purpose flour
- 3 teaspoons pumpkin spice mix
- Strong brewed coffee or espresso cooled, for dipping
For the Pumpkin Mascarpone-Style Filling
- 170 g dairy-free butter
- 350 g silken tofu
- 160 g caster sugar
- 100 g dairy-free plain or vanilla yogurt
- 20 g pumpkin puree
- 2 teaspoons pumpkin spice mix
- 220 ml dairy-free whipping cream
For the Topping
- 220 ml dairy-free whipping cream
- 20 g cocoa powder
- ½ teaspoon pumpkin spice mix optional
- Vegan-friendly orange food coloring optional
- Vegan-friendly brown food coloring optional
Conclusion
Vegan Pumpkin Spice Tiramisu combines the familiar coffee and cocoa character of tiramisu with pumpkin puree and fragrant autumn spices. Homemade aquafaba ladyfingers create the foundation, while the silky pumpkin filling and whipped cream topping make every layer rich and creamy.
Although this dessert requires some preparation and chilling time, it is particularly well suited to making ahead. Prepare it the day before your gathering, refrigerate overnight, and you will have a beautifully set fall dessert ready to slice and serve.