This ridiculously delicious vegan pumpkin tiramisu features espresso-soaked homemade eggless ladyfingers, creamy spiced pumpkin mascarpone cream, fresh dairy free whipped cream and a dusting of pumpkin spice! Basically pumpkin spice latte meets tiramisu, and it’s the best way to eat pumpkin.

pumpkin tiramisu sliced

Why you *need* this pumpkin tiramisu recipe:

We’re a bit tiramisu obsessed in this community. And rightfully so.

I spent years perfecting my great-grandfather’s tiramisu recipe to be vegan. And from there, I made spin offs of tiramisu cheesecake, tiramisu cake, and even pistachio tiramisu and banana pudding tiramisu. YUM.

So a pumpkin tiramisu is very fitting, and let me tell you, it’s my absolute favorite recipe for autumn. Ever.

plate of vegan pumpkin tiramisu

It’s like a pumpkin spice latte meets tiramisu, and it’s downright heavenly.

We have layers of eggless homemade espresso-soaked ladyfingers layered with the most rich, decadently spiced pumpkin mascarpone cream, creamy dairy free whipped cream, and a dusting of pumpkin spice.

If you aren’t a pie eater at Thanksgiving, but still want pumpkin everything, then this pumpkin tiramisu is a must.

sliced pumpkin tiramisu

Making the pumpkin mascarpone cream:

This part is simple, but the small steps are crucial to the success of the pumpkin mascarpone cream.

We’ll make it in two parts: first, the pumpkin cream, then the mascarpone cream. Finally, we put them together!

If you use pumpkin puree out of the can, you’re going to end up with split pumpkin mascarpone cream. So the most important step is pressing the pumpkin puree. You want the pumpkin puree to almost be malleable, like cookie dough or play dough.

I also recommend making the mascarpone earlier so that it has time to chill. You want all ingredients to be cold so that the pumpkin mascarpone cream can really become voluminous!

Then it’s simply whisking the pumpkin cream together, followed by mixing the mascarpone cream (much like our traditional tiramisu), then mixing them both together!

making the pumpkin cream
making the mascarpone cream
making the pumpkin mascarpone cream

How to layer and assemble a pumpkin tiramisu:

This is the easy part! I recommend using a 9×13 casserole dish, but as you can see here- I’ve also made it in a 9×9 casserole dish with ease.

You will have some leftover ladyfingers with the 9×9 dish, which you can certainly save for dipping in a homemade pumpkin spice latte.

  1. Dip the ladyfingers: Dip one ladyfinger into the espresso and place into the casserole dish.
  2. Layer the ladyfingers: Repeat with each ladyfinger until you form a full layer on the bottom of the dish.
  3. Spread the pumpkin mascarpone cream: Next, spread half of the pumpkin mascarpone cream on top.
  4. Repeat with another layer of ladyfingers: Dip and layer the ladyfingers on top for another complete layer of ladyfingers.
  5. Spread the remaining pumpkin mascarpone cream on top: Add the remaining pumpkin mascarpone cream on top, and spread to the edges of the pan.
  6. Chill: Then chill the pumpkin tiramisu overnight to set before topping with whipped cream!
assembling the pumpkin tiramisu
assembling the pumpkin tiramisu

Pro tip: I like to take the non-soaked ladyfingers, and lay them down on the bottom of the pan first to make sure I know how many each layer will be.

Pumpkin whipped cream decorations:

This is my favorite part!! So to make this a bit different of a tiramisu than traditional- way more seasonal – I like to cut out pumpkin shapes from parchment paper, and lay them onto the whipped cream.

pumpkin on whipped cream
pumpkin shapes on whipped cream
pumpkin tiramisu before slicing

Then dust with your pumpkin spice (or pumpkin spice sugar if you’d like!), and carefully remove the parchment paper pieces afterwards. You’ll be left with shadows of the pumpkins on the whipped cream for a truly show-stopping pumpkin tiramisu!

You can also pipe the whipped cream on and dust or keep it simple with a clean smear. Any which way will work!

bitten pumpkin tiramisu

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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plate of vegan pumpkin tiramisu

Unbelievably Vegan Pumpkin Tiramisu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: Italian
  • Diet: Vegan
Print Recipe

Description

This ridiculously delicious vegan pumpkin tiramisu features espresso-soaked homemade eggless ladyfingers, creamy spiced pumpkin mascarpone cream, fresh dairy free whipped cream and a dusting of pumpkin spice! Basically pumpkin spice latte meets tiramisu, and it’s the best way to eat pumpkin.

Ingredients

Scale

Pumpkin Tiramisu Filling:

  • 1 cup (250 g) pumpkin puree, patted down*
  • 1/4 cup (60 mL) vegan heavy cream, cold
  • 1/2 cup (60 g) powdered sugar
  • 2 tbsp light brown sugar
  • 1 tbsp pumpkin pie spice blend
  • 1 tsp vanilla extract

Mascarpone cream:

  • 1 batch vegan mascarpone, chilled
  • 2 cups (480 mL) vegan heavy cream, chilled
  • 1 tbsp cornstarch

Assembly:

Topping:

  • 1 cup vegan heavy cream, cold
  • 3 tbsp sugar
  • 1 tbsp pumpkin spice

Instructions

  1. Prep: To make this pumpkin tiramisu, I recommend making the ladyfingers and mascarpone beforehand (even a day before assembly if you’d prefer!). Once made, we’ll begin with the pumpkin mascarpone cream. Place a large bowl into the freezer, along with the hand mixer attachments.
  2. Make the pumpkin cream: In a medium bowl, whisk together patted down pumpkin puree, vegan heavy cream, powdered sugar, light brown sugar, pumpkin spice blend, and vanilla extract. Whisk until fluffy and completely mixed, then set aside.
  3. Whip the mascarpone: Remove the chilled bowl and hand mixer attachments. Add the cold heavy cream to the bowl, and cream until fluffy, about 5 minutes. Add in the cold mascarpone cheese, and mix again until incorporated.
  4. Add in the pumpkin cream: Spoon in the pumpkin cream to the mascarpone cream, and mix again until completely incorporated. Place the bowl into the fridge while you grab a 9×13 casserole dish and brew the espresso. I also recommend laying the ladyfingers onto the empty casserole dish to see how many you need per row.
  5. Assemble the pumpkin tiramisu: Dip one ladyfinger into the espresso, and place into the base of the casserole dish. Repeat until you have one even layer of espresso-soaked ladyfingers. Then spoon half of the pumpkin mascarpone cream on top, and spread evenly to reach the edges of the pan. Repeat with another layer of espresso-soaked ladyfingers, and finish with spreading the remaining pumpkin mascarpone cream on top.
  6. Cover and chill: Cover the pumpkin tiramisu in tinfoil or plastic wrap, and chill overnight.
  7. When ready to serve, make the whipped cream: Chill another large bowl in the freezer again with the hand mixer attachments for at least 20 minutes. Then remove the bowl and add in vegan heavy cream, and cream until fluffy, about 5 minutes. Add in the sugar, and mix again.
  8. Top and serve! Spoon the whipped cream onto the chilled and set pumpkin tiramisu, and dust with pumpkin spice. I used parchment paper to cut out little pumpkins and place them onto the whipped cream before dusting. Serve and enjoy!

Notes

Gluten free: See notes in the ladyfinger post for making this recipe entirely gluten free!

Patting the pumpkin: You want to absorb as much liquid as you can from the pumpkin puree so that the mascarpone cream doesn’t split. Unfortunately, levels of liquid vary from pumpkin to pumpkin, but once the pumpkin puree has almost a clay consistency and is able to be molded, then it’s ready to use.