Thanksgiving Vegan Pumpkin Tiramisu


Vegan Pumpkin Tiramisu Ingredients: - 1 can pumpkin puree - 1 package vegan ladyfingers or sponge cake fingers (can substitute graham crackers) - 2 cups non-dairy milk - 3 tbsp instant coffee granules - 1 tsp vanilla extract - 1/4 cup maple syrup - 1 tsp cinnamon - 1/2 tsp nutmeg - 1/4 tsp cloves - 1 1/2 cups coconut cream, chilled in refrigerator overnight

Optional toppings

dairy free chocolate chips and whipped coconut cream


  1. In a large bowl, combine pumpkin puree, vanilla extract, maple syrup, cinnamon, nutmeg, and cloves until well mixed. Set aside.
  2. In another shallow dish, mix together non-dairy milk and instant coffee granules. This will create your "coffee" mixture for soaking the ladyfingers.
  3. Dip each individual ladyfinger into the coffee mixture, making sure they are fully saturated but not falling apart. Place them in a single layer at the bottom of an 8x8 inch baking dish or serving platter. It's okay if some break; you can save those pieces for later layers.
  4. Spread half of the pumpkin mixture evenly over the top of the ladyfingers. Use a spatula or back of spoon to smooth it out.
  5. Next, add another layer of dipped ladyfingers on top of the pumpkin layer. Then spread remaining pumpkin mixture over the second layer of ladyfingers.
  6. In a separate bowl, whip up the chilled coconut cream until fluffy and stiff peaks form (use a handheld electric mixer). Gently spread this whipped coconut cream on top of the last pumpkin layer.
  7. If desired, sprinkle with optional chocolate chips and garnish with whipped coconut cream swirls.
  8. Refrigerate for at least 2 hours before serving to allow all flavors to meld together. Enjoy!