Pumpkin Tiramisu

Make the pumpkin layer - In a medium bowl, beat together the pumpkin purée, brown sugar, cinnamon, ginger, and nutmeg using a hand mixer or whisk.

Make the pumpkin layer - Add the mascarpone cheese and mix until well combined.

Whip in the cream - Add the heavy cream. Whip until light and fluffy. Set aside.

Prepare the coffee or espresso - In a shallow bowl, combine the espresso (or coffee) and sugar, stirring until dissolved.

Assemble the tiramisu - Dunk one ladyfinger at a time into the coffee liquid, quickly turning it to moisten both sides. Don't leave it in there for more than 2 seconds or it will become too soggy.

Assemble the tiramisu - As you dunk them, place half of the ladyfingers in an even layer on the bottom of the baking dish. You may need to break some in half to cover the bottom. Wait to dunk the remaining ladyfingers until after you've added a layer of pumpkin cream.

Assemble the tiramisu - Add 1/2 of the pumpkin cream on top and spread it into an even layer.

Assemble the tiramisu - Repeat dunking the ladyfingers and arranging them on top of the pumpkin cream layer. Top with the remaining pumpkin cream, smoothing out to make it even.

Chill - Cover and refrigerate for 8 hours or overnight, giving the ladyfingers time to soften and the cream to firm up slightly.

Serve - When ready to serve, sprinkle the top of the tiramisu with cinnamon. Slice into squares and serve.