24 oz. can pumpkin
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Pinch of nutmeg
1/2 tsp. kosher salt
1 cup packed brown sugar
1 cup granulated sugar
3 cups (3 8-oz. containers) mascarpone cheese
3 cups heavy whipping cream
2 cups strong coffee or espresso
3 tbsp. dark rum
2 tbsp. granulated sugar
4 3-oz. pkgs. fresh ladyfingers
2 cups crushed ginger snap cookies
1. In a large bowl, stir the canned pumpkin, ground ginger, ground cinnamon, nutmeg, kosher salt, brown sugar and granulated sugar together with a rubber spatula until just combined.
2. Add the mascarpone and whipping cream to the mixture and blend at low speed until soft peaks form (do not over mix). Set aside.
3. In a measuring cup or bowl, stir together the coffee, rum and 2 tbsp. granulated sugar. Stir until the sugar has dissolved.
4. Dip each ladyfinger briefly on both sides in the coffee-rum mixture and line the bottom of a casserole dish or trifle bowl. Top with a few ladles of the pumpkin-cheese mixture and spread until it thoroughly covers the ladyfingers. Repeat with another layer of ladyfingers and pumpkin mixture. If your dish is deep enough, add a 3rd layer of ladyfingers and top with the remaining pumpkin mixture (or, you can create a 2nd, smaller dish with the remainder).
5. Cover and refrigerate the tiramisu at the minimum, overnight. I've found the the filling sets best (since there's no gelatin) and the flavors are more fully developed after 2-3 days in the frig, so this is a great dessert to make ahead.
6. Just before serving, garnish with some crushed ginger snap cookies. No whipped cream is required since the filling is already super creamy!