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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whip the vegan heavy cream until stiff peaks form.
Combine the yogurt, pumpkin purée, maple syrup, vanilla extract, and pumpkin pie spice in a bowl. Add the whipped cream and mix until smooth and creamy. Set aside.
Brew the coffee and let it cool slightly.
Quickly dip each ladyfinger in the coffee for 1-2 seconds, ensuring not to over-soak them.
Place 2 dipped ladyfingers at the bottom of your plate and spread half of the pumpkin cream over them.
Add the last 2 coffee-dipped ladyfingers on top and spread over the rest of the pumpkin cream.
Dust with cocoa powder and a pinch of cinnamon if desired. Let the flavors infuse for at least 2 hours before enjoying.
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For a thicker cream layer, use vegan mascarpone instead of vegan heavy cream.
Ensure the coffee is cooled to prevent the ladyfingers from becoming too soggy.
Can I use regular ladyfingers?
Yes, but it will no longer be vegan.
What can I use instead of pumpkin purée?
Sweet potato purée can be a good substitute.
How long can I store this dessert?
It can be stored in the refrigerator for up to 2 days.
Can I make this dessert ahead of time?
Yes, it's best to let it sit for a few hours to allow the flavors to meld.
Is there a substitute for maple syrup?
Agave syrup or any liquid sweetener can be used as a substitute.
