Pumpkin Tiramisu

• 3/4 cups Boiling Water
• 1 Tablespoon (heaping) Instant Espresso Powder
• 1 Tablespoon Dark Rum
• 8 ounces, weight Mascarpone Cheese Softened
• 1/2 cups Canned Pumpkin
• 2/3 cups Powdered Sugar, Plus 2 Tablespoons, Divided
• 1 teaspoon Pumpkin Pie Spice
• 12 whole Ladyfingers
• 1/2 cups Heavy Whipping Cream

1. In a shallow bowl, stir together the water, espresso powder and dark rum. Have ready a 1-quart casserole dish, or similar size dish.
2. In a small mixing bowl, stir together the mascarpone, pumpkin, 2/3 cup powdered sugar, and pumpkin pie spice. Set aside.
3. Next, dunk each lady finger in the espresso mixture, and make one layer with 6 of the ladyfingers in the casserole dish. Spread half of the pumpkin mixture on top. Repeat with the remaining lady fingers and pumpkin filling. Cover and chill at least 4 hours, or overnight.
4. Before serving, whip the heavy cream and the remaining 2 tablespoons of powdered sugar. Spread on top of the tiramisu, and dust with extra pumpkin pie spice, if desired.

boiling water, espresso powder, pumpkin, powdered sugar, pie spice, ladyfingers, cream

Taken from tastykitchen.com/recipes/desserts/pumpkin-tiramisu-2/ (may not work)