9 x 13 pan
This special fall recipe perfectly combines the decadent elegance of Tiramisu with the comforting spices of fall pumpkin pie! It's hard not to eat it all in one sitting!
2 cups strong coffee
2 tbsp sugar
1 15oz can pumpkin puree or 1 1/2 - 2 cups cooked fresh pumpkin (recipe below)
1/2 cup brown sugar and 1/4 cup white sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp ground ginger
1/4 tsp allspice
1/8 tsp ground cloves
1/4 tsp salt
2 250g pkg mascarpone
1 cup whipping cream
1 tbsp sugar
1 400g pkg Savoiardi ladyfingers
1 tbsp sugar
1/2 tsp cinnamon
Stir together 2 cups of strong coffee with 2 tbsp sugar until sugar is dissolved, set aside.
Mix together pumpkin puree, brown and white sugar, cinnamon, nutmeg, ground ginger, allspice and ground cloves (or 2 tsp pumpkin pie spice) and 2 pkgs mascarpone.
Whip whipping cream with 1 tbsp of sugar until soft peaks form. Fold into pumpkin mixture.
Dip ladyfingers quickly into coffee mixture (both sides) and arrange 1/2 of them in the bottom of a 9" x 13" pan.
Put it together!
Spread 1/2 of pumpkin mixture over ladyfingers. Add the 2nd layer of the coffee dipped ladyfingers and top with remaining pumpkin mixture. Sprinkle with the cinnamon and sugar.
Cover with wrap or fitted top and refrigerate for at least 8 hours or overnight.
Pumpkin Puree from Scratch
Cut pie pumpkin in half, scoop out seeds. Roast cut side down at 350 degrees F until a fork pierces easily through the skin. (About 45 to 60 minutes). Let cool, scoop out pumpkin and process in a food processor or blender until smooth.