Pumpkin Tiramisu

Pumpkin Tiramisu

These vegan pumpkin tiramisu mini cakes are a fantastic dairy-free treat. 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.


For the pumpkin crème:

  • 1/3 cup cornstarch or arrowroot
  • 1/4 cup water
  • 3/4 cup canned coconut milk, mixed well before measuring
  • 15 ounces canned pumpkin purée
  • 3/4 cup 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 cups soy, almond, or rice milk
  • 1 cup seed oil

( personally  i think the canola oil is a bad product never to be used for this I have replaced the original recipe with mixed seed 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