This is it.
My contribution to the grand Thanksgiving dinner menu!
May I present: Vegan, grain free and gluten free Pumpkin Tiramisu, sweetened with maple syrup and topped with delicious coconut whipped cream!
After 5 years of living in the US, I still don’t get into the spirit of Thanksgiving – a holiday we don’t celebrate in Germany.
I don’t dislike Thanksgiving, I just don’t get excited about it.
To borrow the words of my favorite comedian, Jim Gaffigan:
Thanksgiving. It’s like, we didn’t even try to come up with a tradition.
The tradition is, we overeat!
“Hey, how about at Thanksgiving, we just eat a lot!”
“But we do that everyday.”
“Oh. What if we eat a lot with people that annoy the hell out of us?”
Funny, eh? The over-eating part, at least. I, for one, love to get together with my family and share a meal (or three, heh).
The cookie layer in Tiramisu is traditionally made of lady fingers. Odd name for a cookie, don’t you think? In Germany, we call them “spoon biscuits” which doesn’t make more sense but at least it doesn’t sound so creepy!
Mmmm I’m having myself some laaaady fingers… yum!
I think not.
I don’t really have a share-worthy vegan and grain free recipe for lady fingers. It seems like you can do one or the other; either substitute eggs and use regular flour OR use eggs with grain free flours. It’s a tough one!
For the sake of this recipe for Pumpkin Tiramisu, though, you can use any of your favorite cookies! I made a batch with homemade cookies which I liked a lot; I also tried store-bought grain free & vegan cookies (a paleo brand) which worked really well, too!
Whichever way you decide to go, this is a perfect make-ahead recipe. If you cover your dessert glasses (tip: you can also use pretty canning jars), this Pumpkin Tiramisu can be stored in the refrigerator for up to three days.
- 2 cups raw cashews
- 1 can full fat coconut milk, refrigerated over night
- 4 tablespoon maple syrup, divided
- 1 teaspoon vanilla extract, divided
- ½ cup fresh squeezed lemon juice
- ⅓ cup + 2 tablespoon coconut oil, melted
- 16 oz pumpkin puree
- ¼ teaspoon ground ginger
- ½ teaspoon cinnamon
- pinch of nutmeg
- 4-6 large cookies of your choice
- Raw cacao powder, for dusting
- Soak cashew nuts in water for at least 2h.
- Carefully remove the can of coconut milk from the fridge - do not shake! Scoop out the coconut cream that has accumulated at the top of the can into a medium bowl. Discard remaining coconut liquid or save for use in a different recipe.
- Add 1 tablespoon of maple syrup and ½ teaspoon vanilla extract to the coconut cream and whip with a hand mixer. It may take several minutes for the cream to stiffen so be patient! Store in the refrigerator.
- Drain and rinse cashews and combine with lemon juice, 3 tablespoon maple syrup, ½ teaspoon vanilla extract and coconut oil in a food processor. Blend on high speed until smooth; it may take several minutes to achieve a non-gritty texture.
- Drop about 1 - 1.5 tablespoon of the cashew cream into your dessert glasses so the bottom is covered. Now add the pumpkin puree to the remaining cashew mixture in your food processor together with the ginger, cinnamon and nutmeg and blend until smooth. Taste for sweetness; add more sweetener if needed.
- To assemble the tiramisu, crumble cookies between your fingers and divide evenly between your dessert glasses, then top with pumpkin-cashew cream and 1-2 tablespoon of coconut whipped cream. Dust with cacao powder and refrigerate for at least 3h before serving. Enjoy!
If you do not have time to soak the cashews, you may have to add extra liquid to the cashew cream mixture; about 1-2 tablespoon of filtered water or coconut milk.