Yankee Pumpkin Tiramisu
1 c. canned pure pumpkin 1 t. cinnamon 1 2 t. ginger 1c. heavy or whipping cream, divided 1 4 c. plus 1 T. powdered sugar 4 oz. mascarpone cheese 1 4 c. pure maple syrup 1 1 2 T. dark rum 4 oz. broken molasses cookies
In a medium mixing bowl, mix pumpkin, cinnamon and ginger until combined. In a smaller mixing bowl, beat 1/2 c. sugar with a handheld mixer until soft peaks form. Gently fold whipped cream mixture into pumpkin mixture. In an additional mixing bowl, combine mascarpone cheese and remainder of powdered sugar. Beat until combined, then add the remaining 1/2 c. whipping cream and beat until mixture is thickened. In a small bowl, whisk together maple syrup and rum.
To assemble: Place half broken cookies into the bottom of each serving container(makes about 4). Drizzle about 1 T. rum mixture onto cookies. Add pumpkin filling on top of cookies, then top with two additional broken cookies. Drizzle 1 T. rum mixture onto these cookies as well. Top with the remainder of pumpkin filling. Dollop mascarpone topping onto pumpkin filling and spread evenly. Refrigerator for at least 4 hours (can be made one day ahead). Sprinkle with pumpkin pie spice prior to serving.