Caramel Pumpkin Tiramisu

• 18 crisp ladyfinger cookies
• 1/4 cup maple syrup
• 2 tablespoons bourbon
• 1 cup heavy whipping cream, divided
• 1/4 cup sugar
• 3/4 cup solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 4 ounces cream cheese, softened
• 3 tablespoons confectioners' sugar
• 3/4 cup caramel ice cream topping
• 2 teaspoons bourbon

1. Using a serrated knife, cut 6 ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and bourbon. Dip 6 whole ladyfingers and 6 halves into mixture; arrange in a single layer in an 8-in. square dish.
2. In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened.
3. Spread half of pumpkin mixture over ladyfingers in the dish. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight.
4. In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu.

cookies, maple syrup, bourbon, heavy whipping cream, sugar, solidpack pumpkin, ground cinnamon, ground ginger, salt, cream cheese, sugar, caramel ice cream topping, bourbon

Taken from www.tasteofhome.com/recipes/caramel-pumpkin-tiramisu/ (may not work)