Pumpkin Tiramisu

• 1 12 cups chilled whipping cream
• 34 cup sugar
• 1 (8 ounce) ricotta cheese
• 1 (8 ounce) package cream cheese
• 1 (15 ounce) can pumpkin puree
• 12 teaspoon cinnamon
• 14 teaspoon nutmeg
• 14 teaspoon clove
• just use 1 teaspoon pumpkin pie spice
• 2 (3 ounce) packageshalved ladyfingers
• 14 cup rum
• 2 ounces crushed amaretti cookies

1. Beat whipping cream and sugar until peaks form.
2. Add ricotta and cream cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
3. Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit.
4. Sprinkle with 2 tablespoons rum.
5. Spread half of filling over ladyfingers.
6. Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling.
7. Smooth.
8. Wrap tightly in plastic, then foil.
9. Chill overnight.
10. To unmold, run knife around inside edge of pan.
11. Release pan sides; sprinkle with amaretti cookies.

whipping cream, sugar, ricotta cheese, cream cheese, pumpkin puree, cinnamon, nutmeg, clove, just, packageshalved ladyfingers, rum, amaretti cookies

Taken from www.food.com/recipe/pumpkin-tiramisu-387984 (may not work)