• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipe Index
    • Appetizers
    • Lunch & Dinner
    • Side Dishes
    • Snacks
    • Cocktail Recipes
    • Gluten-Free Desserts
  • Gluten-Free Resources
  • Services
    • Portfolio

Olivia's Kitchen

menu icon
go to homepage
  • Spring
  • High Protein
  • Recipes
  • About
  • Services
    • Portfolio
search icon
Homepage link
  • Spring
  • High Protein
  • Recipes
  • About
  • Services
    • Portfolio
×
Olivia's Kitchen / Gluten-Free Desserts / Pumpkin Spice Tiramisu (Gluten-Free, Dairy-Free)

Published: Oct 6, 2021 · Modified: Nov 19, 2024 by Olivia Parsons

Pumpkin Spice Tiramisu (Gluten-Free, Dairy-Free)

Jump to Recipe - Print Recipe

The perfect combination of a pumpkin spice latte with your favourite Italian dessert, this gluten-free and dairy-free pumpkin spice tiramisu is creamy, rich, and delicious—all without the gluten and dairy.

close up of pumpkin tiramisu with a bite on a fork

This Gluten-Free and Dairy-Free Pumpkin Spice Tiramisu combines your favourite fall drink with your favourite Italian dessert—all without gluten and dairy. A rich coconut-cashew pumpkin cream layered between espresso-soaked gluten-free ladyfingers topped with a cocoa and cinnamon dusting is the perfect fall dessert.

With just 30 minutes of hands on time (and a little patience afterwards), you too can make this decadent dessert with mainly pantry staples. No one will even think to question this could be gluten and dairy-free—it's that good!

You'll be sure to impress guests, friends, or family when you present them with this show-stopping gluten-free dairy-free pumpkin spice tiramisu. Keep reading to find out all of my tips and tricks for how to make it pumpkin-perfect!

Looking for more fall treats? Why not check out some of these:

  • Gluten-Free Pumpkin Scones (Starbucks Copycat!)
  • Healthier Vegan Pumpkin Spice Latte
  • Soft Pumpkin Sugar Cookies
  • Allergy-Friendly Halloween Dirt Cups
  • Dairy-Free Vampire Bite Cupcakes
Jump to:
  • Why You'll Love This Recipe
  • How do you make dairy-free tiramisu?!
  • Ingredients Needed
  • Equipment Needed
  • Step-by-Step Instructions
  • Storage Instructions
  • Freezing Instructions
  • Customizations
  • Expert Tips
  • Frequently Asked Questions
  • More Fall Desserts You'll Love
  • Recipe
  • Reviews

Why You'll Love This Recipe

  • It's a treat for everyone. It's gluten-free and dairy-free—but no one will know when it tastes this good.
  • Tastes like fall. Get your espresso kick at the same time as enjoying this creamy and decadent fall dessert. It's the perfect combination of pumpkin spice and Italian tiramisu.
  • Easy to make. Just mix, layer, chill, dust, and enjoy.
  • Small-ish batch recipe. This recipe makes enough for an 8"x8" or 9"x9" pan. Multiply the ingredients by 1.5 if you’re serving a crowd in a 9"x13" pan.
slice of pumpkin tiramisu with pumpkins in the background

How do you make dairy-free tiramisu?!

A traditional tiramisu looks very similar to this dish, with layers of espresso (and liqueur) soaked ladyfingers and a creamy mascarpone-egg mixture. But it's super easy to replicate to suit gluten and dairy dietary restrictions.

Using store-bought (or homemade) gluten-free ladyfingers is the easy part. I find them around me at large grocery stores. You could also check out Schar gluten-free online. Finding or making ladyfingers without eggs is the only substitution required to make these jars entirely vegan!

The mascarpone-egg mixture is replaced by a combination of a sweetened cashew cream folded into whipped coconut milk. And it's delicious! I love how easy it is to make too. I always have a large bag of raw, unsalted cashews in my pantry for making dairy-free subs and I recommend you do too.

Ingredients Needed

This dairy-free pumpkin spice tiramisu is made creatively from very simple pantry ingredients. Here's what you'll need:

ingredients to make pumpkin tiramisu
  • Full fat coconut milk: Ensure the cans are chilled in the fridge overnight before preparing tiramisu.
  • Raw, unsalted cashews: Soak in boiling water for at least 15 minutes before preparing tiramisu. Then rinse and drain.
  • Dairy-free milk: Use your favourite type—I use almond or cashew.
  • Maple syrup: A natural sweetener for this dessert.
  • Pumpkin purée: Because it's a pumpkin spice tiramisu!
  • Lemon juice: Adds a slight tang and brightness to the cream.
  • Vanilla extract: Enhances flavours
  • Pumpkin pie spice: Or use a combination of cinnamon, nutmeg, ginger, cloves, allspice.
  • Fine salt
  • Gluten-free ladyfingers: I use the Schar brand. I'm not aware of any others on the market at this time. The recipe calls for 2 packages, but you won't use all of the second package. 1 package may suffice depending on your pan shape and layering.
  • Strong brewed coffee or espresso: Ensure it is cool or cold before dipping to avoid the ladyfingers falling apart instantly.
  • Cocoa powder mixed with cinnamon: Traditional tiramisu is dusted with coco powder just before serving. This pumpkin spice version is dusted with mostly cocoa powder, but with a hint of cinnamon spice.

Equipment Needed

You will likely have this equipment in your kitchen already:

  • High power blender: You could also use a food processor to blend the cashew mixture.
  • Hand mixer: Or something to whip up the coconut cream.
  • 8"x8" or 9"x9" pan: Multiply the ingredients by 1.5 if you’re serving a crowd in a 9"x13" pan.
cross section of a pumpkin tiramisu slice

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions. 

(Prep) The night before you're going to make the tiramisu jars, place your cans of coconut milk in the fridge.

(Prep) 15 minutes before you're ready to begin, place the cashews in a bowl and cover with boiling water to soften them. Brew your coffee or espresso at the same time and place in the fridge to cool completely.

(1) Drain and rinse the cashews. Add to a high-powered blender with the dairy-free milk, maple syrup, pumpkin purée, lemon juice, vanilla, pumpkin pie spice, and salt. Blend for 2 minutes until smooth and creamy. Set aside, and if there is room, place in the fridge to cool while you perform the next step.

  • pumpkin cashew cream in a blender
  • whipped coconut cream in a bowl
  • folded pumpkin tiramisu cream

(2) In a large bowl, scoop out the thick white part of both coconut milk cans. It should be pretty solid after chilling. Discard the coconut water or save for another recipe. Using a hand mixer, whip the coconut milk for 2-4 minutes until air has incorporated and it is light and fluffy.

(3) Pour the cashew mixture into the coconut milk bowl. Using a spatula, gently fold together until homogenous, being careful to not knock the air out of the whipped coconut milk.

  • a layer of espresso-soaked ladyfingers in a square pan
  • ladyfingers covered in pumpkin cream in a square dish
  • a second layer of ladyfingers and tiramisu cream in a dish

(4) Then it's time to layer! Grab your baking dish and begin with a layer of soaked ladyfingers. Dip the lady fingers into the cool espresso (quickly, they will absorb fast) and place on the bottom of the dish. Break pieces to fit so that the entire surface area of the dish is covered.

(5) & (6) Then spoon a thick layer of the cream mixture on top to completely cover the lady fingers (about half the total cream amount). Repeat with another layer of ladyfingers, followed by another layer of cream until you reach the top of the dish. My 8"x8" pan fits 2 layers of each.

  • tiramisu covered with plastic wrap
  • hand sifting cocoa powder over pumpkin tiramisu

(7) Cover the dish with plastic wrap or aluminum foil and place in the fridge overnight.

(8) When you are ready to serve, mix a little cinnamon into the cocoa powder and sift over the top. Slice into 9 squares and enjoy immediately!

top view of cocoa powder dusted pumpkin tiramisu

Storage Instructions

Tiramisu can be left in the pan, re-covered, and stored in the fridge for 2-3 days. Note that once it's been dusted with cocoa powder, condensation can form a bit. That's totally fine. Just eat as is or dust with a fresh layer of cocoa powder and cinnamon before eating again! Pumpkin tiramisu also pairs extremely well with a hot Vegan Pumpkin Spice Latte.

Freezing Instructions

If you will not be eating remaining tiramisu right away, individual slices can be put into freezer safe containers and frozen for up to 1 month. To defrost, place the container in the fridge for a few hours, or overnight. Dust with some fresh cocoa powder and cinnamon before enjoying again!

top view of a slice of pumpkin tiramisu with a bite on a fork

Customizations

This gluten-free and dairy-free pumpkin spice tiramisu recipe has been developed to taste delicious as is, however here are some suggested customizations you could make:

  • To make this a regular tiramisu, simply omit the pumpkin purée, pumpkin spice, and cinnamon. Continue with the layering as normal and enjoy a delicious gluten-free and dairy-free tiramisu.
  • Want a smaller batch? Make a few of my gluten-free and dairy-free tiramisu jars. You could also do this with any leftover pumpkin cream you have.

Expert Tips

Here are some of my top tips and tricks for a successful gluten-free and dairy-free pumpkin spice tiramisu:

  • Ensure prep has been done. Chill the cans of coconut milk overnight, soak the cashews in boiling water for at least 15 minutes, and brew the espresso early so that it can cool.
  • Work fast when preparing. Try to keep the cream mixture as cold as possible by working fast. Also, dip the ladyfingers in the espresso very quickly, as they will absorb fast and can fall apart if dipped even longer than a second.
  • Don't rush the chilling. The pumpkin spice tiramisu needs a good 12 hours at least in the fridge. This allows the cream to solidify and all of the flavours to blend together wonderfully.
  • Dust with cocoa and cinnamon just before serving. If dusted too early, cocoa powder can begin to form condensation and can look less pleasant—still great to eat though!
  • cross section of the inside of pumpkin tiramisu pan
  • close up of pumpkin tiramisu on a fork

Frequently Asked Questions

Can I make this vegan?

The only part of this pumpkin spice tiramisu that is not vegan would be the ladyfingers (contains eggs). To make this vegan, you may have to make your own ladyfingers, or use another soft biscuit.

Can I make this nut-free?

Unfortunately the cashews are integral to the texture of the cream mixture. You could try using another can of coconut milk to blend with the pumpkin cashew cream ingredients, then fold that into the whipped coconut cream, but I am not sure of the final result.

Can I freeze tiramisu?

If you will not be eating remaining tiramisu right away, individual slices can be put into freezer safe containers and frozen for up to 1 month. To defrost, place the container in the fridge for a few hours, or overnight. Dust with some fresh cocoa powder and cinnamon before enjoying again!

Why is the top of my tiramisu all wet?

Note that once the tiramisu has been dusted with cocoa powder, condensation can form a bit. That's totally fine. Just eat as is or dust with a fresh layer of cocoa powder and cinnamon before eating again! 

Can I make a smaller batch?

This recipe makes a tiramisu in an 8"x8" or 9"x9" pan. To make less, you could make a few of my gluten-free and dairy-free tiramisu jars. You could also do this with any leftover pumpkin cream you have.

Can I make this in a 9"x13" dish?

For a larger portion to feed a crowd, I recommend multiplying all ingredient quantities by 1.5.

fork sliding into a slice of pumpkin tiramisu

And there you have this deliciously creamy, spicy, and decadent gluten-free and dairy-free pumpkin spice tiramisu. Your guests are sure to fall in love with the flavours and textures. Perfect for those with food allergies, no one will guess that this is gluten and dairy-free!

Have you made this gluten-free and dairy-free pumpkin spice tiramisu? Be sure to leave a comment telling me how much you loved it, and tag me on instagram @fromoliviaskitchen. I hope you enjoy as much as I do!

More Fall Desserts You'll Love

  • halloween dirt cup with a spider
    Healthy Halloween Dirt Cups
  • close up of chocolate covered strawberry pumpkin patch.
    Chocolate Covered Strawberry Pumpkin Patch
  • close up of a pumpkin scone on a plate
    Gluten-Free Pumpkin Scones (Starbucks Copycat)
  • vampire bite cupcakes on a white plate.
    Vampire Bite Cupcakes
slice of pumpkin tiramisu with a bite on a fork

Recipe

close up of pumpkin tiramisu with a bite on a fork

Pumpkin Spice Tiramisu (Gluten-Free and Dairy-Free)

The perfect combination of a pumpkin spice latte with your favourite Italian dessert, this pumpkin spice tiramisu is creamy, rich, and delicious—all without the gluten and dairy.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Italian
Prep Time: 30 minutes minutes
Chill Time: 12 hours hours
Total Time: 12 hours hours 30 minutes minutes
Servings: 9
Author: Olivia Parsons

Equipment

  • High-power blender
  • Hand mixer
  • 8"x8" or 9"x9" baking dish

Ingredients
 

  • 2 cans full fat coconut milk chilled in the fridge overnight before preparing tiramisu
  • 1½ cups raw, unsalted cashews soaked in boiling water for at least 15 minutes before preparing tiramisu
  • ½ cup dairy-free milk
  • ½ cup maple syrup
  • ½ cup pumpkin purée
  • 2 teaspoon lemon juice
  • 2 teaspoon vanilla extract
  • 1½ teaspoon pumpkin pie spice a combination of cinnamon, nutmeg, ginger, cloves, allspice
  • ⅛ teaspoon fine salt
  • 2 packages gluten-free ladyfingers (I use Schar brand) you won't use all of the second package. 1 package may suffice depending on your pan shape and layering.
  • 1½ cups strong brewed coffee or espresso cool/cold
  • 2 tablespoon cocoa powder mixed with ½ teaspoon cinnamon for dusting

Instructions

  • The night before you're going to make the tiramisu jars, place your cans of coconut milk in the fridge.
  • 15 minutes before you're ready to begin, place the cashews in a bowl and cover with boiling water to soften them. Brew your coffee or espresso at the same time and place in the fridge to cool completely.
  • Drain and rinse the cashews. Add to a high-powered blender with the dairy-free milk, maple syrup, pumpkin purée, lemon juice, vanilla, pumpkin pie spice, and salt. Blend for 2 minutes until smooth and creamy. Set aside, and if there is room, place in the fridge to cool while you perform the next step.
  • In a large bowl, scoop out the thick white part of both coconut milk cans. It should be pretty solid after chilling. Discard the coconut water or save for another recipe. Using a hand mixer, whip the coconut milk for 2-4 minutes until air has incorporated and it is light and fluffy.
  • Pour the cashew mixture into the coconut milk bowl. Using a spatula, gently fold together until homogenous, being careful to not knock the air out of the whipped coconut milk.
  • Then it's time to layer! Grab your baking dish and begin with a layer of soaked ladyfingers. Dip the lady fingers into the cool espresso (quickly, they will absorb fast) and place on the bottom of the dish. Break pieces to fit so that the entire surface area of the dish is covered.
  • Then spoon a thick layer of the cream mixture on top to completely cover the lady fingers (about half the total cream amount). Repeat with another layer of ladyfingers, followed by another layer of cream until you reach the top of the dish. My 8"x8" pan fits 2 layers of each.
  • Cover the dish with plastic wrap or aluminum foil and place in the fridge overnight. When you are ready to serve, mix a little cinnamon into the cocoa powder and sift over the top. Slice into 9 squares and enjoy immediately!

Notes

Storage Instructions
Tiramisu can be left in the pan, re-covered, and stored in the fridge for 2-3 days. Note that once it's been dusted with cocoa powder, condensation can form a bit. That's totally fine. Just eat as is or dust with a fresh layer of cocoa powder and cinnamon before eating again!
 
Freezing Instructions
If you will not be eating remaining tiramisu right away, individual slices can be put into freezer safe containers and frozen for up to 1 month. To defrost, place the container in the fridge for a few hours, or overnight. Dust with some fresh cocoa powder and cinnamon before enjoying again!
Tried this recipe? I'd love to see!Mention @fromoliviaskitchen or tag #oliviaskitchen!
« Gluten-Free Soft Pumpkin Sugar Cookies
Gluten-Free Cheese Scones »

Reader Interactions

Comments

No Comments

5 from 4 votes (4 ratings without comment)

Let us know what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

liv surrounded by gluten-free baked goods and charcuterie board

Hey! I'm Olivia, and welcome to my kitchen. I love to eat good food but don't want it to be complicated. I value a balance of healthy, nutritious meals paired with simple, indulgent desserts to satisfy my sweet tooth. I'm all about eating your cravings in a balanced way. Get to know me here!

  • Instagram
  • Pinterest
  • TikTok

SPRING RECIPES 🌷

  • two mimosa mocktails on a wooden board.
    Non-Alcoholic Mimosa Mocktail
  • mini egg cookies with mini eggs around.
    Bakery Style Gluten Free Mini Egg Cookies
  • close up of ricotta cookies with amarena cherries.
    Ricotta Cookies with Amarena Cherries
  • close up of chocolate mini egg protein ice cream.
    Chocolate Mini Egg Protein Ice Cream (Ninja Creami)
  • mini egg rice krispie squares.
    Easter Mini Egg Rice Krispie Treats
  • gluten free lemon cookies with a few lemon slices and one with a bite missing.
    Gluten Free Italian Lemon Cookies

HIGH PROTEIN 💪🏼

  • top view of pint of biscoff protein ice cream made in the ninja creami.
    Biscoff Protein Ice Cream (Ninja Creami)
  • close up of golden oreos on top of protein ice cream in a ninja creami pint.
    Golden Oreo Protein Ice Cream (Ninja Creami)
  • top view of high protein elote pasta salad.
    Mexican Elote Pasta Salad (High Protein)
  • two jars of cottage cheese chocolate pudding topped with whipped cream and chocolate shavings.
    Cottage Cheese Chocolate Pudding

READER FAVES ⭐️

  • close up of gluten free cheez its
    Gluten-Free Cheez Its Copycat
  • square salmon sushi bake with toppings surrounding on a wooden board.
    Salmon Sushi Bake
  • close up of square pepperoni pizza
    Gluten-Free Detroit Style Pizza
  • gluten free focaccia bread pieces on a wood board
    Easy Gluten-Free Focaccia Bread

NEW POSTS ✨

  • authnetic italian no cook pizza sauce with a spoon.
    Authentic Italian Pizza Sauce Recipe (No Cook)
  • aperol coconut margarita with limes and red chilis around and aperol bottle in the background.
    Aperol Coconut Margarita
  • golf ball cheese ball with crackers around.
    Golf Ball Cheese Ball
  • close up of peanut butter chocolate protein ice cream topped with peanut butter and reese cups.
    Chocolate Peanut Butter Protein Ice Cream (Ninja Creami)

Work With Me

I love to align Olivia's Kitchen with brands that share the same value of healthy & delicious recipes in support of living a balanced life. I would be thrilled to work together and create deliciousness in some of the following ways:

  • Recipe Development
  • Food Photography
  • Sponsored Content
  • Short Form Video
  • Brand Ambassadorship
  • any other way I can help your brand create awesome food content!

Learn more about my services →

Footer

↑ back to top

Legal

Privacy Policy

Disclaimer

Terms & Conditions

Accessibility Policy

About

About Olivia

Contact

Work with Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Olivia's Kitchen

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.