There’s always room for another dessert with pumpkin spice around this time of the year, right? If you love pumpkin pie or tiramisu, this is a fun and delicious recipe to try! My favorite part of the process was making the lady fingers. (They’re also a tasty snack and great for dunking in your pumpkin-spiced latte!) If you’re looking to change up your tradition Thanksgiving feast or just want to celebrate the season, Pumpkin Tiramisu will be a fun way to spend time filling your kitchen with delicious aromas and flavors of fall!

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Pumpkin Tiramisu

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Ingredients

For the Ladyfingers (You will need 48 cookies for 3 layers):

• 1/2 cup butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 1/4 cup honey
• 1/2 cup solid-packed pumpkin
• 1 teaspoon dark rum
• 2 1/3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt

For the Tiramisu:

• 2 1/4 cups solid-packed pumpkin (two 15 ounce cans)
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 cups heavy whipping cream
• 1 cup sugar
• 12 ounces mascarpone, softened
• 1/4 cup dark rum
• 1/2 teaspoon ground cinnamon or nutmeg

• 1/2 teaspoon ground cinnamon or nutmeg

Servings Ingredients For the Ladyfingers (You will need 48 cookies for 3 layers): 1/2 cup butter, softened 1 cup sugar 1 large egg, room temperature 1/4 cup honey 1/2 cup solid-packed pumpkin 1 teaspoon dark rum 2 1/3 cups all-purpose flour 2 teaspoons ground cinnamon 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon salt For the Tiramisu: 2 1/4 cups solid-packed pumpkin (two 15 ounce cans) 2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 3 cups heavy whipping cream 1 cup sugar 12 ounces mascarpone, softened 1/4 cup dark rum 1/2 teaspoon ground cinnamon or nutmeg 1/2 teaspoon ground cinnamon or nutmeg

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Instructions

1. Preheat oven to 350 degrees. Make the pumpkin lady fingers. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Gradually beat in the egg and honey. Add pumpkin and rum, mixing well to combine. In another bowl, whisk together the flour, cinnamon, baking soda, ginger, cloves and salt. Gradually mix into creamed mixture and beat well. Spoon the mixture into a piping bag with a 3/4-in. hole or tip. Line a baking sheet with parchment paper. Working in batches, pipe dough to form 2-inch logs about 1 inch apart. Bake until cookies are golden brown, about 12 minutes. Cool on a wire rack. Repeat process until all of the batter is used up and the yield is 48 cookies. In a large bowl, mix together the pumpkin puree, cinnamon, ginger and cloves. In a small bowl, beat the heavy cream until it begins to thicken. Add the sugar and beat until soft peaks form. Fold one third of the whipped cream mixture into pumpkin mixture. In a small bowl, beat the mascarpone until smooth. Add the remaining whipped cream and blend until well combined. Assemble the tiramisu. In a 13x9 inch casserole dish, arrange one third of the cookies in a single layer. Brush lady fingers with one third of the rum. Top with one third of the pumpkin filling. Spread with one third of the mascarpone mixture. Repeat layers two more times, sprinkling with a small amount of cinnamon or nutmeg. Refrigerate, covered, 8 hours or overnight. Serves 10-12

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