Pumpkin Tiramisu

• 13 cup cornstarch or arrowroot
• 1/4 cup water
• 3/4 cup canned coconut milk, mixed well before measuring
• 1 (15-ounce) can pumpkin puree
• 3/4 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 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
• 1/2 cup amaretto
• 1/4 cup water
• 3 tablespoons instant espresso
• 12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped

1. To make the Pumpkin Creme: 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 puree, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes.
3. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously.
4. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently.
5. Pour the creme into a bowl and let cool about 15 minutes.
6. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the creme.
7. Refrigerate for a few hours or overnight.
8. To make the Vanilla Cake: Preheat oven to 350 degrees.
9. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
10. In a large bowl, whisk together flour, sugar, baking soda and salt.
11. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla.
12. Pour the wet mixture into the dry mixture and whisk until just combined.
13. Do not overmix.
14. Fill each prepared cake pan evenly with batter.
15. 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.
16. Rotate the cakes halfway through the baking time.
17. Cool the cakes completely before assembly.
18. To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
19. 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.
20. Spread a layer of Pumpkin Creme on top and generously sprinkle with ground chocolate.
21. Repeat this process for 2 more layers until all components are used up.
22. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.

cornstarch, water, coconut milk, pumpkin puree, maple syrup, pumpkin pie spice, salt, allpurpose, sugar, baking soda, salt, soy, canola oil, white, vanilla, amaretto, water, instant espresso, chocolate chips

Taken from cooking.nytimes.com/recipes/1015384 (may not work)