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Vegan Pumpkin Spice Tiramisu

Vegan pumpkin spice tiramisu with creamy pumpkin coconut layers and chai-soaked ladyfingers. Chilled for 6 hours so the cookies soften into tender, sliceable layers dusted with cocoa and pumpkin pie spice.
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Prep Time 30 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For vegan pumpkin cream
  • 16 oz vegan cream cheese softened
  • 1 cup pumpkin puree
  • 0.75 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 2 can (13.5 oz) full-fat coconut cream chilled overnight; scoop and whip solid cream
  • 1 tsp pumpkin pie spice for the chai soaking liquid
For soaking
  • 1.5 cup strong chai tea
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice
To assemble
  • 24 vegan ladyfinger cookies
  • 0.5 tsp cocoa for dusting
  • 0.5 tsp pumpkin pie spice for dusting

Equipment

  • 1 stand mixer

Method
 

Make the pumpkin cream
  1. Scoop the solid cream from the chilled coconut cream and whip until fluffy, keeping it cold so it holds shape.
  2. Beat the vegan cream cheese smooth, then add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla.
  3. Fold the coconut whipped cream into the pumpkin cream until no streaks remain.
Soak and layer
  1. Stir together the strong chai tea, maple syrup, and pumpkin pie spice until the soaking liquid is evenly spiced.
  2. Quickly dip vegan ladyfinger cookies into the chai liquid, just long enough to moisten without letting them break.
  3. Layer the dipped ladyfingers in a 9x13 dish to form the first base.
  4. Spread half of the pumpkin cream over the first layer of ladyfingers.
  5. Repeat with another layer of dipped ladyfingers and the remaining pumpkin cream.
  6. Dust the top with cocoa and pumpkin pie spice, then refrigerate for 6 hours to set.

Notes

Pro tip: keep the coconut cream cold and whip only until fluffy—warmth can make the layers loosen. Refrigerate leftovers in a covered container for up to 4 days; freezing isn’t recommended because the ladyfingers can soften too much. For a gluten-free option, use gluten-free vegan ladyfingers (spelled out as gluten-free) and proceed the same way.