This gluten free pumpkin tiramisu is the ultimate fall dessert – light, creamy, and full of warm pumpkin spice flavor. Instead of traditional ladyfingers, it’s made with a soft almond flour sponge cake that soaks up rich espresso. Layered with a luscious pumpkin mascarpone filling and finished with a dusting of cinnamon or cocoa, it’s a dessert that tastes like autumn in every bite.
Infused with cinnamon, pumpkin pie spice, and nutmeg, every bite of this low carb pumpkin tiramisu tastes like autumn on a fork. The texture is rich yet airy, elegant enough for holidays but simple enough to make at home.
If you love this recipe, you’ll also enjoy my Classic Keto Tiramisu (the one that started it all!) and my creamy Pumpkin Cheesecake Recipe, another fall favorite that’s just as impressive. Together, they’re the perfect collection of low carb pumpkin desserts for the season.
Whether you’re serving it for Thanksgiving dessert, bringing it to a cozy fall gathering, or just craving a comforting pumpkin spice tiramisu cake, this show-stopping treat is guaranteed to impress. Beautiful to slice, naturally gluten free, and packed with pumpkin flavor — it’s a dessert you’ll want to make all season long.
Why You’ll Love This Pumpkin Tiramisu
- 100% gluten-free – No ladyfingers here! A fluffy almond flour sponge cake makes it just as good (if not better).
- Packed with Fall Flavor – Pumpkin, cinnamon, nutmeg, and pumpkin spice in every creamy bite = cozy autumn vibes.
- Surprisingly Easy – Whip up a quick sponge, soak it in coffee, layer with cream, and chill. No pastry chef skills required.
- Creamy but light texture – mascarpone + whipped cream = cloud-like layers
- Not too sweet – warm spices and pumpkin keep the sweetness balanced
- Coffee or no coffee – classic espresso option or kid-friendly without
- Beautiful layers – looks fancy with a dusting of cocoa or pumpkin spice
Ingredients You’ll Need
Before we dive into the recipe, let’s take a closer look at the ingredients that make this pumpkin tiramisu extra special. Each one plays an important role in the flavor, texture, and overall success of the dessert, so here are a few notes to keep in mind:
- Almond Flour – Go for finely ground blanched almond flour (not almond meal) for a soft, tender sponge. Fluff it before measuring so you don’t end up with heavy, packed cups.
- Coconut Flour – Just a little goes a long way. It balances the almond flour and soaks up extra moisture, giving the sponge structure. Measure carefully.
- Sweetener – A keto-friendly granulated sweetener like erythritol or allulose keeps the cake light and sweet without overshadowing the pumpkin flavor.
- Eggs – Room-temperature eggs whip up with more volume and blend in smoothly. Cold eggs = uneven mixing.
- Baking Powder – Make sure it’s fresh (less than 6 months old) so the cake rises properly. If you can, choose aluminum-free.
- Butter – Unsalted butter adds richness and moisture. Using salted? Just reduce the added salt a little.
- Almond Milk – Unsweetened almond milk thins the batter without sugar. Any unsweetened non-dairy milk works fine.
- Vanilla Extract – A splash of pure vanilla rounds out the sweetness and enhances all those cozy spices.
- Salt – Just a pinch to balance the sweetness and make the flavors pop.
For the Tiramisu Layers:
- Brewed Coffee – Strong, freshly brewed espresso (or strong coffee) is what gives tiramisu its signature kick. Let it cool before brushing it over the cake.
- Dark Rum (Optional) – Classic tiramisu uses a little booze. Dark rum adds depth, but you can use bourbon, brandy, or skip it for a family-friendly version.
- Mascarpone – The star of tiramisu! Rich, creamy, and dreamy. Keep it cold from the fridge so it mixes smooth.
- Heavy Cream – Whipped to soft peaks, it lightens the mascarpone into a fluffy filling. Chill your bowl and beaters for best results.
- Pumpkin Purée – Use 100% pure pumpkin (not pumpkin pie filling). It should be thick, not watery – strain if yours looks runny.
- Cinnamon – A warm spice that plays beautifully with pumpkin. Freshly ground if you can – it’s more fragrant.
- Pumpkin Pie Spice – That classic fall blend of cinnamon, nutmeg, ginger, and cloves that ties the whole dessert together.
Step-by-Step Instructions
Follow these simple steps to bring your pumpkin tiramisu to life. A few extra tips are sprinkled in to help you get the best texture and flavor every time:
Make the Cake Layer
Preheat your oven to 350°F / 180°C. Grease a 9×13-inch pan and line it with parchment, leaving some overhang so you can lift the cake out easily.
Whisk together the eggs, melted butter, almond milk, and vanilla until pale and a bit frothy – this is what gives the sponge a lighter texture.
Add the almond flour, coconut flour (or protein powder), sweetener, baking powder, and salt. Stir until just combined and smooth. Don’t overmix – we want a tender sponge, not a dense one.
Spread into the pan and bake for 15–20 minutes, until the top is set, edges are golden, and a toothpick comes out clean. Cool completely in the pan.
Tip: For neat, even layers, chill the cooled sponge in the fridge before cutting – it makes slicing a breeze.
Make the Pumpkin Mascarpone Filling
Beat mascarpone, pumpkin purée, sweetener, vanilla, cinnamon, and pumpkin pie spice until smooth.
Pour in the cold cream and whip until thick, fluffy, and luscious – about 3 to 5 minutes.
Tip: Use room-temp mascarpone and cold cream. That combo gives you the creamiest filling without splitting.
Assemble the Tiramisu
Lift the cooled cake from the pan and slice into two even layers.
Place one layer on your serving platter. Brush generously with half of the cooled coffee (and rum, if using). It should soak in but not go soggy. Spread with half the pumpkin mascarpone filling.
Add the second cake layer, brush with the rest of the coffee, then spread the remaining mascarpone cream evenly on top.
Cover and refrigerate for at least 1 hour (overnight is even better – the flavor deepens beautifully).
To Serve
Dust the top with cinnamon or pumpkin pie spice, slice into squares, and serve chilled. Watch those layers disappear in minutes!
Variations to Try
- Classic Style: Swap the almond flour sponge for gluten-free ladyfingers to get closer to traditional tiramisu texture while keeping it suitable for those avoiding gluten.
- Spiked Version: Stir a splash of dark rum, coffee liqueur, or sugar-free amaretto into the coffee mixture for a grown-up twist.
- Chocolate Lover’s Twist: Dust each layer with unsweetened cocoa powder or add sugar-free chocolate shavings between the cream layers.
- Nutty Crunch: Sprinkle chopped toasted pecans or walnuts between layers for added texture and flavor.
- Mocha Pumpkin Tiramisu: Add a teaspoon of unsweetened cocoa powder to the mascarpone filling to give it a mocha note that pairs beautifully with pumpkin.
- Dairy-Free Option: Use dairy-free mascarpone or a mix of whipped coconut cream and vegan cream cheese to make it suitable for non-dairy diets.
How to Store
- Fridge: Pumpkin Tiramisu keeps really well. Cover and store in the fridge for up to 4 days – the flavors actually get better after the first day as everything melds together.
- Freezer: Yes, you can freeze it! Slice into portions, wrap tightly in plastic + foil (or pop into airtight containers), and freeze for up to 2 months. Thaw overnight in the fridge – the texture stays surprisingly creamy.
- Make Ahead: This is a dream make-ahead dessert. In fact, it tastes best made the day before so it has time to set and develop flavor. Perfect for Thanksgiving or any holiday when you don’t want last-minute stress.
- Serving Tip: Always serve chilled, straight from the fridge. A dusting of cocoa, cinnamon, or pumpkin spice right before serving makes it look fresh and bakery-perfect.
FAQs
Can I Make This Pumpkin Tiramisu Ahead Of Time?
Yes! In fact, it’s better made ahead. This gluten free pumpkin tiramisu needs at least a few hours in the fridge to set, and the flavors get even better overnight. Perfect for holidays and dinner parties.
Can I Make This Without Coffee?
Definitely. Use warm milk with a pinch of cinnamon or pumpkin spice instead. It still tastes amazing, just without the caffeine – great for kids.
Is This Pumpkin Tiramisu Keto-Friendly?
Yes, if you use almond flour and a sugar-free sweetener, it’s a low-carb pumpkin dessert that fits perfectly into a keto lifestyle.
What Can I Use Instead Of Coconut Flour?
You can swap the coconut flour for unflavored or vanilla protein powder. It adds structure to the almond flour sponge and gives the cake a little protein boost.
Can I Add a Crust Instead Of Sponge Cake?
Yes – for a shortcut version, try a low carb almond flour crust or even a crushed pecan crust. It changes the texture a little but still tastes fantastic.
Can I Make This Pumpkin Tiramisu Ahead Of Time?
Yes! In fact, it’s better made ahead. This gluten free pumpkin tiramisu needs at least a few hours in the fridge to set, and the flavors get even better overnight. Perfect for holidays and dinner parties.
More Pumpkin Dessert Recipes
Gluten Free Pumpkin Tiramisu
Description
Ingredients
For the Cake Layer/Gluten Free Sponge Cake
- 2 cups almond flour
- 1/2 cup sweetener powdered
- 1/3 cups coconut flour
- 2 tsp baking powder
- 4 eggs large, room temperature
- 1/2 cup butter unsalted, melted
- 1 2/3 cups almond milk
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Coffee Syrup
- 1/2 cup espresso or strongly brewed coffee
- 2 tbsp dark rum or brandy
For the Pumpkin Mascarone Filling
- 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
Garnish
- cinnamon or pumpkin pie seasoning
Instructions
Make the Cake Layer
- Preheat oven to 350°F / 180°C. Line a 9×13-inch sheet pan with parchment.
- In a large bowl, whisk together the eggs, almond milk, melted butter, and vanilla until frothy.
- Add almond flour, coconut flour, sweetener, baking powder, and salt. Stir until smooth – the batter will be slightly thick.
- Spread into the prepared pan, smooth the top, and bake for 15–20 minutes or until the edges are golden and the center feels firm. Cool completely before assembling.
Make the Pumpkin Mascarpone Filling
- In a large mixing bowl, beat mascarpone, pumpkin purée, sweetener, vanilla, cinnamon, and pumpkin pie spice until combined.
Assemble the Pumpkin Tiramisu
- Slice the cooled cake into 2 even layers. Place one layer on your serving dish and drizzle with half of the coffee syrup.
- Spread with half of the pumpkin mascarpone filling.
- Top with the second cake layer, brush with the remaining coffee syrup, and spread the rest of the filling evenly on top.
- Just before serving, dust generously with cinnamon or pumpkin pie spice.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
