Spiced Pumpkin Tiramisu

• 1 cup water
• 1 cup brewed coffee
• 2/3 cup sugar
• 2/3 cup hazelnut liqueur
• 2 cartons (8 ounces each) mascarpone cheese
• 3/4 cup canned pumpkin
• 5 tablespoons sugar, divided
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1-1/4 cups heavy whipping cream
• 54 crisp ladyfinger cookies (about 16 ounces)
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

1. In a small saucepan, combine water, coffee, sugar and liqueur; cook and stir over medium-low heat until sugar is dissolved, about 3 minutes. Transfer to a shallow bowl; cool completely.
2. In a large bowl, mix mascarpone cheese, pumpkin, 3 tablespoons sugar and spices just until blended. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into mascarpone mixture.
3. Quickly dip 18 ladyfingers into coffee mixture, allowing excess to drip off. Arrange in a single layer in a 13x9-in. dish. Spread with 1-2/3 cups cheese mixture. Repeat layers twice.
4. Mix sugar and cinnamon; sprinkle over top. Refrigerate, covered, at least 8 hours or overnight.

water, coffee, sugar, hazelnut liqueur, cartons, pumpkin, sugar, ground cinnamon, ground nutmeg, ground ginger, ground allspice, heavy whipping cream, ladyfinger cookies, sugar, ground cinnamon

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