Gluten Free Pumpkin Spice Tiramisu Recipe
Gluten Free Pumpkin Spice Tiramisu Recipe A rich layered dessert with espresso soaked cookies creamy filling Easy recipe for a decadent allergy friendly treat
- Prep Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: Italian-American
Ingredients
Scale
- 1 14 ounce can full-fat coconut cream, chilled overnight
- 1 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup strong brewed coffee or espresso, cooled
- 24 gluten-free ladyfingers
- 1 tablespoon Extra cinnamon or cocoa powder for dusting
Instructions
- Make the Cream: Scoop the solid cream from the top of your chilled coconut can into a large bowl (save the watery liquid for smoothies!). Using a hand mixer, whip the coconut cream until it’s light and fluffy.
- Combine: Gently fold in the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and cinnamon until everything is smooth and well combined. Taste and adjust spices if you’d like!
- Soak the Ladyfingers: Quickly dip each gluten-free ladyfinger into the cooled coffee. You want them moist but not soggy—a quick one-second dip per side is usually perfect.
- First Layer: Arrange a single layer of coffee-dipped ladyfingers in the bottom of an 8×8 inch dish or trifle bowl.
- Add Cream: Spread half of your pumpkin spice cream mixture evenly over the ladyfingers.
- Repeat: Create a second layer with the remaining dipped ladyfingers, followed by the rest of the cream.
- Chill: Cover the tiramisu and refrigerate for at least 4 hours, but ideally overnight. This allows the flavors to meld together beautifully and the ladyfingers to soften perfectly.
- Serve: Just before serving, dust the top with a generous sprinkle of cinnamon or cocoa powder for that classic tiramisu finish.
Notes
A gluten-free and dairy-free twist on the classic Italian dessert, featuring layers of coffee-soaked gluten-free ladyfingers and a rich, spiced pumpkin mascarpone cream made with coconut cream. The perfect no-bake, make-ahead dessert for fall.
Nutrition
- Serving Size: 9 servings
- Calories: 245 kcal
- Sugar: 12 g
- Fat: 16 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g