Posted: December 4, 2014 in espresso, Food, Recipes
Tags: , , , , , ,

This past Thanksgiving, I couldn’t decide what to make for dessert. So I combined several traditional desserts in one: pumpkin pie, cheesecake, and tiramisu. The challenge was to make it gluten-free, since my wife is sensitive to gluten. Rather than using the traditional lady fingers used in tiramisu, I used a gluten-free product that replaces graham crackers. And though it can be presented in a trifle bowl, I made individual servings.

1 1/2 cups heavy whipping cream
2 packages (8 oz each) cream cheese, softened
1 can (15 oz) prepared pumpkin
3/4 cup milk
1/2 cup brown sugar, packed
4 teaspoons pumpkin or apple pie spice, divided
2 teaspoons vanilla extract, divided
1 cup strong brewed coffee, room temp ( I use espresso)
1 box (22 oz) graham crackers or gluten-free substitute


In a large bowl, whip the cream until soft peaks form. Set aside.
In another large bowl, combine cream cheese, pumpkin, milk, brown sugar, 2 teaspoons pumpkin spice, and 1 teaspoon vanilla. Beat with mixer until well blended. Fold gently into the whipped cream.
Pour the graham crackers into a food processor and process until you get very fine crumbs. Pour into a bowl.
In a separate small bowl, combine coffee, and remaining pumpkin spice and vanilla. Pour the coffee mixture into the graham crackers a little at a time, and mix with a fork, until it resembles wet sand.
In each glass, alternately layer the pumpkin cream and the graham cracker mix. Serve with a little extra whipped cream on top, or with ice cream on the side.

  1. Can’t seem to locate the online samples. 😦


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