Italian

Chloe Coscarelli's Pumpkin Tiramisu - Vegan is for Dessert.

Chloe Coscarelli's Pumpkin Tiramisu - Vegan takes several minutes to prepare.

Chloe Coscarelli's Pumpkin Tiramisu - Vegan takes several minutes to cook.

Chloe Coscarelli's Pumpkin Tiramisu - Vegan makes 1 servings.

The ingredients for Chloe Coscarelli's Pumpkin Tiramisu - Vegan are:

For the Pumpkin Cr?me:

1/3 cup cornstarch or arrowroot

1/4 cup water

3/4 cup canned coconut milk, mixed well before measuring

1 (15-ounce) can pumpkin pur?e

3/4 cup maple syrup

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

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For the Vanilla Cake:

3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1 3/4 cups soy, almond or rice milk

1 cup canola oil

1/4 cup white or apple cider vinegar

1 tablespoon pure vanilla or almond extract

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For the espresso soak:

1/2 cup amaretto

1/4 cup water

3 tablespoons instant espresso

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For assembly:

12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped

Here is how you make Chloe Coscarelli's Pumpkin Tiramisu - Vegan:

Preparation1. To make the Pumpkin Cr?me: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.2. In a medium saucepan, whisk together coconut milk, pumpkin pur?e, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the cr?me into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the cr?me. Refrigerate for a few hours or overnight.3. To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.4. In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.5. Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.6. To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.7. To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Cr?me on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.Yield: 1 (8-inch) trifle or 6 to 8 mini-trifles.See all selected recipes from "Chloe?s Kitchen."Serving Size: 1 (8 inch) trifle or 6-8 mini triflesNumber of Servings: 1Recipe submitted by SparkPeople user SAMMITYPES.

The nutritional information for Chloe Coscarelli's Pumpkin Tiramisu - Vegan is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 8,097.0

• Total Fat: 351.4 g
• Cholesterol: 0.0 mg
• Sodium: 4,382.3 mg
• Total Carbs: 1,181.3 g
• Dietary Fiber: 68.1 g
• Protein: 85.8 g

Chloe Coscarelli's Pumpkin Tiramisu - Vegan is Italian cuisine.

The dietary needs meet for Chloe Coscarelli's Pumpkin Tiramisu - Vegan is Vegan