Pumpkin Tiramisu

If you're looking for a twist on the traditional pumpkin pie, this is it!  Cloud-like layers of pumpkin mousse and sweet ladyfingers.  This dessert is light, creamy and perfectly spiced. The added bonus - it's so much easier than pumpkin pie! 

Pumpkin Tiramisu 

Serves 8

1½ cups cold heavy cream

3/4 cup sugar

1 teaspoon pure vanilla

1 (8-ounce) container mascarpone cheese*

1 (15-ounce) can pure pumpkin (not pie filling)

½ teaspoon cinnamon

½ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

24 savioardi ladyfingers

¼ cup Kahlua

8 crushed amaretti cookies*

Beat heavy cream, sugar and vanilla until stiff peaks form. Add mascarpone cheese, pumpkin, cinnamon, nutmeg and cloves; beat just until filling is smooth.

Line the bottom of 9-inch-diameter springform pan with 12 of the ladyfingers, overlapping and crowding to fit. Brush with ½ the Kahlua. Spread half of the filling over ladyfingers.

Repeat with remaining ladyfingers, remaining Kahlua, and remaining filling. Smooth the top and wrap tightly and chill overnight.

To unmold, run a small, sharp knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.

*Mascarpone cheese (Italian cream cheese) and amaretti cookies (Italian macaroons) are available at many supermarkets and Italian markets.

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