Pumpkin Tiramisu

• 1 (398 ml) can pumpkin puree
• 1 12 cups mascarpone cheese
• 12 cup sugar
• 1 (300 ml) caneagle brand sweetened condensed milk
• 1 teaspoon cinnamon
• 14 teaspoon ground ginger
• 18 teaspoon nutmeg
• 2 cups 35% whipping cream, unwhipped
• 1 teaspoon cream of tartar
• 3 (14 g) packagessoft ladyfingers
• 12 gingersnap cookies

1. In food processor mix pumpkin and mascarpone until smooth.
2. Add sugar and process until smooth.
3. Mix in sweetened condensed milk, cinnamon, ginger and nutmeg.
4. Transfer to large bowl.
5. In another bowl, use electric mixer to beat whipping cream and cream of tartar until soft peaks form.
6. With rubber spatula, stir 1/4 of whipped cream into pumpkin mixture.
7. Gently fold in remaining whipped cream.
8. Tightly line bottom of 9x13-inch pan with ladyfingers, flat side down.
9. Spread half of pumpkin mixture evenly over ladyfingers.
10. Repeat with one more layer of ladyfingers and remaining pumpkin mixture.
11. Cover and chill at least 8 hours or overnight.
12. GARNISH: Finely grind gingersnaps biscuits in food processor; sprinkle even over top.
13. NOTES: Ladyfingers sold in supermarkets are often the fresh variety, which are soft.

pumpkin puree, mascarpone cheese, sugar, condensed milk, cinnamon, ground ginger, nutmeg, whipping cream, cream of tartar, packagessoft ladyfingers, cookies

Taken from www.food.com/recipe/pumpkin-tiramisu-439733 (may not work)