This is super easy to make. Give it a try if you like pumpkin!
1 1/2 cups cold heavy whipping cream
3/4 cup powdered sugar
1 (8 Ounce) container Mascarpone cheese
1 (15 Ounce) can pureed pumpkin
1 teaspoon pumpkin pie spice
2 (3 Ounce) packages Savoiardi cookies (Lady Fingers)
3/4 cup rum
3/4 cup maple syrup
1 cup crumbled ginger snap cookies
1/3 cup toasted sliced almonds
Using a 9-inch springform pan.
Mix together the rum and maple syrup.
Beat the whipping cream until you get stiff peaks, adding the powdered sugar in little by little as you whip the cream.
Add the mascarpone, pumpkin, and pumpkin pie spice and beat until blended.
Cut the lady fingers to a height of about 2 3/4 inches long and lightly dip each side in the rum mixture.
Stand the cut lady fingers upright to line the sides of the pan.
Dip more lady fingers into the rum mixture, and line the bottom of the pan, cutting to fit as needed.
Spoon half the filling over the lady fingers, then sprinkle 3/4 of the ginger snap cookie crumbs on top.
Make another layer of dipped lady fingers on top of the pumpkin mixture, pressing in lightly as you go.
Spoon the rest of the pumpkin mixture on top of the lady fingers, smoothing the top.
Decorate the top with the remaining ginger snap cookie crumbs and sliced almonds.
Refrigerate the tiramisu overnight.
To unmold, first run a knife around the inside of the pan and remove the side.
Carefully move the tiramisu onto a platter and serve. Enjoy!