Pumpkin Tiramisu

I love pumpkin pie at Thanksgiving, but when I saw this recipe for Pumpkin Tiramisu in Food & Wine, I knew the pie might have to sit it out this year. I love anything involving lots and lots of lovely cream and the make ahead option for this was a double bonus. Another good sign? Everyone asked me for the recipe. 

One tip: I misread the recipe and made a happy mistake. Instead of reserving some of the cream to whip separately later, I whipped everything all of it in with the pumpkin. The result was perfectly delicious - and the pumpkin flavor was very mild. Also - this makes a big batch! I could also see cutting the recipe in half to make a smaller batch throughout the year.

Pumpkin Tiramisu

Serves 12

Time: 45 minutes PLUS overnight chilling

One 15-oz can of pumpkin puree

1/2 cup light brown sugar (NOT packed)

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/4 teaspoon kosher salt

pinch of freshly grated nutmeg

3/4 cup granulated sugar

1 1/2 cups mascarpone cheese

2 1/2 cups heavy cream

2 cups brewed coffee, cooled

Two 7oz packages dry ladyfingers

Chocolate shavings and candied ginger for garnish

In the bowl of a mixer, gently whisk together the pumpkin puree with the brown sugar, ground ginger, cinnamon, salt, nutmeg and 1/2 cup of the granulated sugar. Add the mascarpone and 1 1/2 cups of the heavy cream (NOTE: this is where I messed up and added all the cream by accident. You'll be fine either way). Beat the pumpkin mixture at medium speed until soft peaks form; do not over beat.

In a medium bowl, whisk the brewed coffee with 2 tablespoons of the granulated sugar until it's dissolved. Dip both sides of each ladyfinger in the coffee and arrange them in a single layer in a 4-quart trifle dish. Spread 1 cup of the pumpkin mousse on top. Repeat the layering 5 more times, or until your dish is nicely full, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight. (Tip: Don't over dip the ladyfingers. They will soak the coffee up quickly and give to much liquid to the finished dessert if you dunk them. A nice dip on each side is all you need.)

I skipped this next part because I had already used all my cream...but I did add the chocolate shavings on top.

In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of granulated sugar until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with shaved chocolate (and candied ginger if you like) and serve. 

Make ahead: The tiramisu can be refrigerated for 2 days.