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This dairy free pumpkin tiramisu is layered with a simple zabaglione, a silky coconut pumpkin cream, and a luscious espresso chocolate syrup. Oh, and lady fingers dipped in espresso, of course! A sophisticated fall dessert that is silky and full of pumpkin espresso chocolatey flavor.
I must admit… the inspiration for this pumpkin tiramisu recipe came entirely from my husband, Sam. He loves a good tiramisu and he also loves the cozy vibes of fall! I, on the other hand, had only had tiramisu once or twice before testing this recipe since I am lactose intolerant (traditional tiramisu is made with mascarpone cheese).
So one rainy Saturday afternoon, Sam and I had an in-home baking date and created what he had envisioned for this pumpkin tiramisu. Now…I am no tiramisu expert, but here is my conclusion — this pumpkin tiramisu is much more about flavor and general technique than it is about the perfect measurements. So if your baking dish is bigger or smaller than the one I suggest here in this recipe post, no need to sweat! Just follow your instincts and taste buds when layering all the ingredients together, and it should turn out marvelously 🙂
Why You’ll Love this Recipe
Very Forgiving! – As I mentioned above, this recipe is much more about flavor and general technique than it is about perfection. You do NOT need to be a tiramisu expert…I certainly am not. Since tiramisu is a no-bake layered dessert, don’t worry too much about whether the espresso chocolate syrup is thick enough or whether you made the zabaglione just right. As long as you get the components in the general ballpark of how they are supposed to be, your pumpkin tiramisu will turn out great!
Make the components ahead of time– The zabaglione, pumpkin coconut cream, and espresso chocolate syrup can all be made ahead of time to make assembling the tiramisu a quick and easy process.
Dairy Free– Whether you have to follow a dairy-free diet or not, this pumpkin tiramisu is absolutely delicious in its own way. In fact, you may find you prefer this dairy-free version since it is not as rich or heavy as the traditional version.
Tips
- In all my tests of this recipe, I’ve noticed that when I fold the zabaglione and pumpkin coconut cream together, the mixture starts to look a little liquidy. That’s okay! Just refrigerate for about 30 minutes, and it will firm up again.
- When dipping the lady fingers in espresso, all you need is a QUICK dip on one side and on the other. Do not let the lady fingers linger in the espresso…they’re like sponges!
Ingredients for Pumpkin Tiramisu
- 7 oz. pkg. Alessi Lady Fingers ( I get these at my local grocery store)
- 1 c. brewed espresso for dipping lady fingers
- cocoa powder and cinnamon for dusting
- 1 batch of zabaglione (see below)
- 1 batch of pumpkin coconut cream (see below)
- 1 batch of Espresso Chocolate Syrup (see below)
How to Make Zabaglione for Tiramisu
- 5 egg yolks
- 6 tbsp. granulated cane sugar
- 1/2 tsp. vanilla extract
Pumpkin Coconut Cream
- 1 15 oz. can of pure pumpkin puree
- 1 13 oz. can of unsweetened coconut cream (chilled in the refrigerator so that the cream solidifies)
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp ground cloves
Espresso Chocolate Syrup
- 3/4 c. brewed espresso
- 6 tbsp. unsweetened cocoa powder
- 1/2 tsp. vanilla extract
- 1/4 c. granulated cane sugar
- 1/4 c. molasses
How to Make Pumpkin Tiramisu
First, make sure to refrigerate your can of coconut cream for at least 2 hours before using to solidify the cream.
Start by making the zabaglione. Place a mixing bowl over a pot of simmering water (but make sure that the bottom of the bowl does NOT touch the water). Whisk the egg yolks, sugar, and vanilla together in the bowl over the simmering water. Whisk often until the egg yolk mixture thickens and is pale in color (about 8-10 minutes). Once thick, remove the bowl from the saucepan, and allow to cool for 20-30 minutes.
Next, make the pumpkin coconut cream. Place the solidified coconut cream (leave out the water) into a mixing bowl and whisk or beat for a few seconds until smooth (like the texture of whipped cream…you can add a splash of the coconut water if you need to thin it out a bit). Fold in the pumpkin puree, cinnamon, nutmeg, and cloves.
Once the zabaglione has cooled, fold it into the pumpkin coconut cream mixture. Chill the combined pumpkin coconut zabaglione in the refrigerator once again until ready to use (30 minutes or longer).
Next, make the espresso chocolate syrup. Whisk the brewed espresso, cocoa powder, vanilla, granulated cane sugar, and molasses together in a saucepan over medium heat until the mixture begins to bubble and thicken. Whisk constantly until it thickens and coats the back of a spoon. Transfer into a dish immediately to avoid burning and let cool for a few minutes before using.
Lastly, don’t forget to brew 1 cup of espresso for dipping the lady fingers in!
To Assemble the Tiramisu
First, spread a thin layer of the espresso chocolate syrup on the bottom of your 9×7 (or similar size) dish.
Next, add a single layer of lady fingers that have been quickly dipped in plain espresso on both sides (a very quick dip is all you need!)
Spread half of the pumpkin zabaglione evenly over the first layer of lady fingers.
Then, add the entire batch of espresso chocolate syrup and spread out evenly over the pumpkin zabaglione.
Next, add another single layer of lady fingers dipped in espresso. Top with the remaining pumpkin zabaglione, and spread out evenly.
Using a fine mesh strainer (I use a loose-leaf tea strainer), dust the top of the tiramisu with unsweetened cocoa powder by gently tapping the fine mesh strainer against your hand.
Finish with a light dusting of cinnamon on top of the cocoa powder.
Chill for 2-3 hours or overnight before serving to allow all the flavor to come together. Serve cold.
Enjoy this pumpkin-ey chocolat-ey take on the classic, elegant tiramisu!
Looking for More Fall Recipes?
- Dairy Free Banana Bread
- Simply Delicious Apple Crisp
- Buttery Oatmeal Cookies
- Scandinavian Almond Skillet Cake
- Homestyle Apple Turnovers(from scratch!)
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Hey! I’m so glad you’re here. Give this recipe 5 stars if you try it and love it!
Wherever you find yourself today…take time to nourish yourself — body, mind, and soul <3
Warmly, Caroline
Pumpkin Tiramisu (Dairy Free)
Equipment
- double boiler setup (mixing bowl over a pot of simmering water
- rubber spatula
- whisk
- fine mesh strainer (for dusting top of tiramisu with cocoa powder)
- 7×9 baking dish (or similar size)
Ingredients
- 1 7 oz. pkg Lady Fingers
- 1 cup brewed espresso for dipping lady fingers
- cocoa powder and cinnamon for garnish
Zabaglione
- 5 egg yolks
- 6 tbsp granulated cane sugar
- 1/2 tsp. vanilla extract
Pumpkin Coconut Cream
- 1 13 oz. can unsweetened coconut cream exclude the water
- 1 15 oz can pure pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
Espresso Chocolate Reduction
- 3/4 c prepared espresso
- 1/2 tsp vanilla extract
- 6 tbsp unsweetened cocoa powder
- 1/4 c. granulated cane sugar
- 1/4 c. molasses
Instructions
Zabaglione
- Whisk egg yolks, sugar, and vanilla together in a double boiler setup (mixing bowl over a pot of simmering water. Whisk often until the egg yolk mixture becomes thick.
- Remove from heat and refrigerate for 20 minutes before folding into the pumpkin-coconut cream mixture.
Pumpkin Coconut Cream
- 2 hours before using, place the can of coconut cream into the refrigerator to solidify the cream.
- Remove the solid coconut cream from the liquid and place the cream into a mixing bowl. Beat or whisk until the coconut cream is smooth like whipped cream. Fold in the pumpkin puree and spices.
- Once the zabaglione has cooled, fold the zabaglione into the pumpkin coconut cream with spatula. Refrigerate this cream mixture for 30 minutes until chilled and set.
Espresso Chocolate Reduction
- Whisk the espresso, vanilla, molasses, sugar, and cocoa powder in a saucepan. Heat over medium heat, whisking often until the espresso mixture becomes bubbly and thick. Remove from heat once the espresso mixture has reduced and clings to the back of a spoon (about 5-8 minutes).
To assemble the Pumpkin Tiramisu
- First, spread a thin layer of the espresso chocolate syrup in the bottom of your dish.
- Next, add a single layer of lady finger cookies that have been quickly dipped in plain espresso (a quick dip on both sides of the cookie is all you need!)
- Then, place half of the pumpkin cream mixture on top of the lady fingers and spread out evenly.
- Drizzle all of the espresso chocolate reduction on the pumpkin cream and spread out evenly.
- Next, add another single layer of lady fingers dipped in espresso.
- Spread the remainder of the pumpkin cream over the lady fingers.
- To garnish the tiramisu, add unsweetened cocoa powder to a fine mesh strainer. Dust the entire top of the tiramisu with cocoa powder by gently tapping the side of the strainer against your hand. Finish with a light sprinkle of cinnamon across the top of the cocoa powder.
- Chill the tiramisu in the refrigerator for a few hours or overnight before serving to allow the flavors to come together.
- Enjoy this pumpkiny fall-time take on the classic, elegant tiramisu!
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