tell the pumpkin pie to move over and make this vegan pumpkin tiramisu instead. it is so easy to make and no baking involved.
the inspiration
The same things happen every year. You spend a lot of time on an intricate dessert and by the time everyone gets to dessert, we are all full. It almost doesn’t even feel worth it to make a dessert. But of course we will still need something sweet on the table.
A no bake dessert is perfect because it doesn’t take tons of effort to make this vegan pumpkin tiramisu. It has amazing flavor, a velvety texture, and it melts in your mouth. This is so much better than pumpkin pie and much easier to make.
This is the final recipe in my Thanksgiving Special. Be sure to check out all the other recipes they are linked down below.
the ingredients
- Silken Tofu: the silken tofu is used to create a base for our sweet cream that goes in the tiramisu. Typically, mascarpone is used but of course we will be skipping that.
- Pumpkin Purée: we will need to mix in pumpkin puree with the vegan cream cheese and silken tofu to make this a pumpkin tiramisu.
- Biscoff Cookies: we are swapping out ladyfingers for biscoff cookies here. Of course, if you’d rather use ladyfingers check out my Traditional Tiramisu recipe for a homemade ladyfingers recipe.
- Vegan Cream Cheese: the vegan cream cheese is also used in the cream to help add that “cheesy” aspect. It will add in tang and umami. I like to use Kite Hill for this, but you can use anyone you like.
- Ground Cinnamon: we will use cinnamon to add flavor in the filling and on top of the vegan pumpkin tiramisu.
- Ground Nutmeg: we will use ground nutmeg in the filling. Only a little bit,
- Vanilla Extract: we will use this in the cream to add flavor.
- Coffee/Espresso: we need coffee or espresso to dip the ladyfingers in. This gives the tiramisu its classic taste. Personally, I opt for decaf coffee because I am not that big of a coffee drinker. Espresso is what you should traditionally use. I think this recipe could also be really cool if you did it with a tea.
- Organic Sugar: we will use this to of course add sweetness to the pumpkin cream.
how to make vegan pumpkin tiramisu
- Pour the organic sugar, ground cinnamon, ground nutmeg, vanilla extract, vegan cream cheese, and silken tofu into a high speed blender.
- Blend for 30 to 60 seconds until smooth. Taste and add any spices or sugar, if you want more.
- Dip the biscoff cookies into coffee. Place in the bottom of a baking pan, to make a bottom layer. I used a rectangle one that was approximately 10 inches long and 4 inches wide.
- Then, pour half of the the pumpkin cream filling over top.
- Add another layer of coffee dipped biscoff over top.
- Add the remaining cream over the biscoff cookies.
- Add cinnamon and 1 to 2 crumbled biscoff cookies to the top. Chill in the fridge covered with foil for at least 24 hours.
- When ready cut into as many pieces as you like.
- Enjoy with a cup of tea or coffee.
more thanksgiving recipes
- Cozy Vegan Broccoli Cheddar Mac & Cheese (Nut Free)
- Amazing French Onion Lentil Casserole (Vegan & Perfect for Holidays)
- Easy & Quick Candied Carrots (Dairy Free)
- Easy Vegan Sage & Rosemary Buttermilk Biscuits (Perfect for Thanksgiving)
- Creamy Butternut Squash Soup (Veggie Packed and Dairy Free)
- Homemade Butternut Squash Gnocchi (Egg Free & Vegan)
why you’ll love this dessert
I have to be honest this was one of the best desserts I have made in a while. The flavors are truly perfect. They all meld together perfectly. The biscoff cookies work so well here with the pumpkin filling.
This recipe is easy enough for anyone to make. It is no bake and just really requires making layers and blending. The worst part is waiting 24 hours for it to set. Since it is vegan we don’t need to deal with eggs, heavy cream, or mascarpone cheese.
I promise if you bring this to any holiday gathering, Thanksgiving with family, or friendsgiving they are going to love it. Whether they are vegan or not!
what else can i add to this pumpkin tiramisu?
I have to say this vegan pumpkin tiramisu is pretty perfect as is. I really don’t want you to change much. But I know everyone all has different preferences, so here are some other ideas.
- Pair it with some vegan whipped cream. A little cocowhip or vegan whipped cream never hurt anyone.
- Turn up the spice and add in a little bit of ginger, cardamom, or allspice.
- Serve it with some fruit. I think a few strawberries or raspberries would be delicious on the side.
- Swap out the biscoff. If you want to make it even more in the mood of the holiday season use some gingersnaps!
- Swap the organic sugar for organic brown sugar. It will intensify and deepen the flavor because of the molasses.
vegan pumpkin tiramisu faq
Is this recipe allergy friendly?
It does use gluten, nuts, and soy. If you wanted to make it gluten free you can use a store bought gluten free cookie/biscuit that you like. If you wanted to make it without nuts just use a different vegan cream cheese than me. Unfortunately, I do not have a replacement for the silken tofu.
How do I store leftovers?
In an airtight container in the fridge for up to 4 days. I do not recommend freezing.
Do I have to make this in a baking dish?
Definitely not! You can make it in a trifle dish, you can make individual servings in small glasses, or use anything else you like. I do just recommend it is something that is deep to make the layers.
My pumpkin tiramisu was very soft, is that right?
Yes. Two reasons that this vegan pumpkin tiramisu will be softer than regular tiramisu. First, instead of ladyfingers we are using biscoff. They become much softer when soaked in the coffee/espresso. Also, the filling is softer because of the pumpkin puree.
Can I use firm tofu for this recipe?
I do recommend using silken tofu here but if you can’t find it, you can use a firm tofu.
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Vegan Pumpkin Tiramisu
Equipment
- 8 x 8 baking dish you can also use a rectangle like me or trifle dish
Ingredients
Cookies
- 1 ½ packs biscoff cookies around 12 ounces
- 1 cup coffee of choice
Filling
- 1 block silken tofu 16 ounces
- 1 cup vegan cream cheese softened
- ¾ cup pumpkin puree
- ½ cup organic sugar
- 1 teaspoon ground cinnamon plus more for dusting
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Pour the ½ cup organic sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon vanilla extract, 1 cup vegan cream cheese, ¾ cup pumpkin puree, and 1 block silken tofu into a high speed blender.
- Blend for 30 to 60 seconds until smooth. Taste and add any spices or sugar, if you want more.
- Dip the 1 ½ packs biscoff cookies into 1 cup coffee of choice. Place in the bottom of a baking pan, to make a bottom layer. I used a rectangle one that was approximately 10 inches long and 4 inches wide.
- Then, pour half of the the pumpkin cream filling over top.
- Add another layer of coffee dipped biscoff over top.
- Add the remaining cream over the biscoff cookies.
- Add cinnamon and 1 to 2 crumbled biscoff cookies to the top. Chill in the fridge covered with foil for at least 24 hours.
- When ready cut into as many pieces as you like. You can also make these in individual serving cups or glasses if you prefer.
- Enjoy with a cup of tea or coffee.
Video
Notes
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Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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