Name: Gluten Free Pumpkin Tiramisu Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian-inspired
Ingredients: 2 cups almond flour; 1/2 cup sweetener (powdered); 1/3 cup coconut flour; 2 tsp baking powder; 4 large eggs (room temperature); 1/2 cup unsalted butter (melted); 1 2/3 cups almond milk; 1 tsp vanilla extract; 1/4 tsp salt; 1/2 cup espresso or strongly brewed coffee; 2 tbsp dark rum or brandy; 2 cups mascarpone (room temperature); 1 cup canned pumpkin puree; 1/2 cup powdered sweetener; 1 tsp vanilla extract; 1 tsp cinnamon; 1 tsp pumpkin pie spice; Cinnamon or pumpkin pie seasoning (for dusting)

Ingredients

2 cups almond flour

1/2 cup powdered sweetener

1/3 cup coconut flour

2 tsp baking powder

4 large eggs, room temperature

1/2 cup unsalted butter, melted

1 2/3 cups almond milk

1 tsp vanilla extract

1/4 tsp salt

1/2 cup espresso or strongly brewed coffee

2 tbsp dark rum or brandy

2 cups mascarpone, room temperature

1 cup heavy whipping cream

1/2 cup powdered sweetener

1 cup canned pumpkin puree

1 tsp vanilla extract

1 tsp cinnamon

1 tsp pumpkin pie spice

Cinnamon or pumpkin pie seasoning for dusting

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a 9×13-inch sheet pan with parchment paper.

Step 2: In a large bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract until frothy.

Step 3: Add almond flour, coconut flour, powdered sweetener, baking powder, and salt to the wet ingredients. Stir until the batter is smooth but slightly thick.

Step 4: Spread the batter evenly into the prepared pan and smooth the top. Bake for 15–20 minutes, or until the edges are golden and the center is firm. Allow the cake to cool completely before proceeding.

Step 5: In a large bowl, beat together mascarpone, pumpkin puree, powdered sweetener, vanilla extract, cinnamon, and pumpkin pie spice until well combined and smooth to make the filling.

Step 6: Mix the espresso (or coffee) with the dark rum or brandy to create the coffee syrup.

Step 7: Slice the cooled cake horizontally into two even layers. Place one layer on your serving dish and drizzle half of the coffee syrup over it.

Step 8: Spread half of the pumpkin mascarpone filling evenly over the first cake layer.

Step 9: Place the second cake layer on top, brush with the remaining coffee syrup, then spread the remaining filling evenly over the top layer.

Step 10: Just before serving, dust the dessert generously with cinnamon or pumpkin pie seasoning for a festive finish.

Tips & Variations

For a boozier version, increase the amount of dark rum or brandy in the coffee syrup slightly to taste.

Use full-fat mascarpone for a richer texture and flavor.

If you prefer, substitute coconut milk for almond milk to add a subtle tropical note.

whip the heavy cream separately and fold it gently into the pumpkin mascarpone mixture for a lighter, fluffier filling.

FAQs

Can I use regular flour instead of almond and coconut flour?

This recipe is designed to be gluten free, so substituting regular flour will change the texture and gluten content. For a traditional tiramisu, use ladyfingers or sponge cake instead.

How do I make the coffee syrup without alcohol?

Simply omit the dark rum or brandy and use freshly brewed espresso or strong coffee on its own. The syrup will still add wonderful flavor and moisture to the cake layers.