Vegan Pumpkin Tiramisu

5 from 1 vote

These creamy little vegan pumpkin tiramisu parfaits are made with layers of spiced cashew pumpkin cream and espresso soaked gingersnap cookies. They're deceptively easy and decadently delicious!

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings:

Calories: 585kcal

Author: Alissa

Ingredients

For the Pumpkin Cream Layers

1 cup raw cashews, soaked in water 4-8 hours, rinsed and drained
1 cup pumpkin puree
⅓ cup maple syrup
¼ cup coconut cream, chilled*
1 tbsp. pumpkin pie spice
2 tsp. lemon juice
1 tsp. vanilla extract
pinch salt

For the Gingersnap Layers

½ cup espresso or strong coffee
¼ cup rum, omit for alcohol-free version
16-18 vegan ginger snap cookies

For the Whipped Coconut Cream

coconut cream, chilled**
agave or maple syrup to taste

For Topping

cinnamon
chocolate shavings or cocoa powder

Supplies

4 parfait glasses or small mason jars large enough that a gingersnap cookie can sit inside

Instructions

Place all pumpkin cream layer ingredients into food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed.
Stir espresso and rum together in a shallow dish. One at a time, dunk 4 cookies into mixture and place each into the bottom of a parfait glass or small mason jar. Top with a layer of pumpkin cream. Repeat layers until all cookies and pumpkin cream have been used.
In a large mixing bowl, beat coconut whipped cream ingredients together until light and fluffy, about 1 minute. Spoon on top of parfaits.
Sprinkle parfaits with cinnamon and chocolate shavings. Chill at least two hours before serving.

Notes

You can buy canned coconut cream at Trader Joe's. Alternatively, refrigerate a can of coconut milk overnight. The day of serving, open the can and drain off the liquid part, reserving the solids. The solids are the coconut cream you'll want to use for this recipe.
*Use whatever coconut cream is left in the can after making your pumpkin filling.

Nutrition