Pumpkin Tiramisu
Pumpkin Tiramisu
    For the Ladyfingers (You will need 48 cookies for 3 layers):
    For the Tiramisu:
    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 13×9 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
    Recipe Notes