Pumpkin Tiramisu Recipe

Pumpkin Tiramisu Recipe
Staff Writer
Pumpkin Tiramisu

Teri Lyn Fisher

Pumpkin Tiramisu

Who says you need dairy to make a great tiramisu? These vegan pumpkin tiramisu mini cakes are a fantastic dairy-free treat.

18
Servings
495
Calories Per Serving
Deliver Ingredients

Notes

*Note: You can substitute 3 cups gluten-free, all-purpose flour plus 1 ½ teaspoon xanthan gum for every 3 cups regular all-purpose flour.

Ingredients

For the pumpkin crème

  • 1/3  cup  cornstarch or arrowroot
  • 1/4  cup  water
  • 3/4  cups  canned coconut milk, mixed well before measuring
  • 15  ounces  canned pumpkin purée
  • 3/4  cups  maple syrup
  • 2  teaspoons  pumpkin pie spice
  • 1/2  teaspoon  salt

For the vanilla cake

  • 3  cups  all-purpose flour*
  • 2  cups  sugar
  • 2  teaspoons  baking soda
  • 1  teaspoon  salt
  • 1 3/4  cup  soy, almond, or rice milk
  • 1  cup  canola oil
  • 1/4  cup  white or apple cider vinegar
  • 1  tablespoon  pure vanilla or almond extract
  • 1/2  cup  amaretto
  • 1/4  cup  water
  • 3  tablespoons  instant espresso
  • 12  ounces  dairy-free semisweet chocolate chips, ground in a food processor or chopped finely

Directions

For the pumpkin crème

In a small bowl, thoroughly mix the cornstarch and water with a whisk or fork and set aside.

In a medium saucepan, whisk together the coconut milk, pumpkin purée, maple syrup, pumpkin pie spice, and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle the cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick in texture, about 5 minutes, whisking frequently.

Pour the crème into a bowl and let cool for about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.

For the vanilla cake

Preheat the oven to 350 degrees.  Lightly grease three 9-inch-round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.

In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a separate bowl, whisk together the milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.

Fill each prepared cake pan evenly with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center of the cake comes out clean with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.

In a small bowl, whisk the amaretto, water, and espresso until the espresso dissolves.

In a large bowl or trifle dish, place 1 layer of cake at the bottom and drizzle it with the espresso mixture. Spread a layer of pumpkin crème on top and generously sprinkle with ground chocolate. Repeat this process for 3 more layers until all of the components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.

Nutritional Facts

Total Fat
28g
40%
Sugar
19g
21%
Saturated Fat
8g
33%
Cholesterol
1mg
0%
Carbohydrate, by difference
60g
46%
Protein
5g
11%
Vitamin A, RAE
114µg
16%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
83mg
8%
Choline, total
4mg
1%
Fiber, total dietary
8g
32%
Folate, total
40µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
33mg
10%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
106mg
15%
Selenium, Se
4µg
7%
Sodium, Na
479mg
32%
Water
62g
2%
Zinc, Zn
1mg
13%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.