Pumpkin Pie Tiramisu

1 can pumpkin puree

1/4 cup sugar

1 TBSP Spice by Rachel Sweet PUMPKIN PIE MIX

1 1/2 cup heavy whipping cream

1/2 cup sugar

2 cups strong coffee

1 TBSP vanilla

1 package ladyfingers


Set the coffee aside in a bowl to cool while you prepare the rest of the ingredients.


Scoop the pumpkin out into a medium bowl. Measure out the sugar and set aside. Add the tablespoon of PUMPKIN PIE MIX to the sugar so that you can easily grab it while using an electric mixer. Keep it in the measuring cup or add to a small bowl and set it near the pumpkin. Turn the electric mixer on and beat the pumpkin, adding the sugar and spice slowly. Mix well until all sugar and spice are incorporated into the pumpkin. Set this spiced pumpkin mixture aside.


Pour the heavy whipping cream into a large bowl. Measure the half cup of sugar and set aside close to the bowl within easy reach. Use the electric mixer again and beat the cream, while adding the sugar in little by little. Keep mixing until the cream is a mousse like consistency (this will take a while!).


Add the pumpkin mixture to the cream and use a scooping technique to mix it together. Do not stir it because this removes all the air pockets that you just added using the mixer! It doesn't have to be perfectly mixed, a marbled look is good.


Add the tablespoon of vanilla to the coffee and stir. Set out a 9 inch round pie pan or an 8x8" square pan. Open the package of ladyfingers. Once your hands are wet from the coffee, it will be difficult to work with the ladyfingers. They break apart easily when soaked in the coffee, so dip for a short amount of time. Submerge approximately half of the ladyfingers one at a time and lay them in a single layer at the bottom of the pan. Break them to fill the gaps, if needed.


Once you have a layer of ladyfingers, spread half of the pumpkin cream mixture over them. Repeat the coffee soak with the remaining ladyfingers. Top with the remaining cream. Sprinkle with a small amount of PUMPKIN PIE MIX, if desired.


Let set in the refrigerator for at least 2 hours. Cut and serve.


Enjoy!