Name: Pumpkin Tiramisu
Yield: Makes 16 servings
Ingredients: 1 teaspoon vanilla extract; ¾ cup maple syrup, sugar, or coconut sugar; 20 ounces vegan gingersnaps; 2 tablespoons sugar or coconut sugar; 1 cup Mascarpone; 2 teaspoons agar powder, or 2 tablespoons agar flakes; ½ cup water; ½ cup rum; 1 can (15 ounces) pumpkin purée; 1 tablespoon ground cinnamon; 1¼ cups chilled coconut cream (see note)

Preparation info

Makes
16
servings

Difficulty
Medium

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

Here’s a sweet and elegant alternative to pumpkin pie for the holidays. As a bonus, it can be made in advance and frozen for up to two months. Just thaw it in the refrigerator for one day before serving. Before making this recipe, be sure to read the details about chilled coconut cream.

Ingredients

½ cup rum
2 tablespoons sugar or coconut sugar
20

Method

Prepare the cookie crust.

Put the rum and sugar in a small saucepan over medium heat. Cook, stirring constantly, just until the sugar dissolves, 3 to 5 minutes. Line a 13 × 9-inch baking pan with 8 ounces of the gingersnaps. Brush half of the rum mixture

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Pumpkin Tiramisu

Ingredients

Method

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