Pumpkin Tiramisu

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

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

Dessert
Gluten-free
Vegan

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