Pumpkin Tiramisu!

Well, I've been planning out our Thanksgiving dinner for about 2 months now.  It's just what I do.  I have to do a test trial of everything and make sure it's good for the big day.  Last year, we had one guest... the year before that we had no guests.  This year... we are going to have 3, yes 3 guests at our place for Thanksgiving.  It's kind of a big deal.

Anyway, I have never been a pumpkin pie person, not really a pie person in general.  Please don't judge.   Last night, I asked Nick what his favorite dish at a Thanksgiving meal is and he couldn't really answer, but he did say that pumpkin pie is his least favorite.  Which confirms why I always go out of the box and make other delicious pumpkin desserts for Thanksgiving.  I've made pumpkin cheese, pumpkin ice cream pie, and this year... I believe I will make this Pumpkin Tiramisu.

Unfortunately, no store around here sells ladyfingers yet.  I know right?  Who wouldn't sell ladyfingers... come on people.  Anyway, I had all of the ingredients but the ladyfingers so I used my imagination and some soft snicker doodle cookies that I found at Trader Joes.  I honestly think that next time I make this recipe, I'll use these instead.  Be warned that there are only 12 in a box, so if you're going to make this in a spring form pan, buy at least 2 boxes of cookies, probably 3 so you can enjoy some while making the dessert.  I bought one box, which is why I made little Tiramisu parfaits instead.  mmmmmmm.... Enjoy!!

Pumpkin Tiramisu

Makes 4 Large Servings (Probably would serve 8 in a pan)

Ingredients:

1 1/2 cups chilled whipping cream

3/4 cup sugar

1 (8-ounce) container mascarpone cheese (found mine in the cream cheese section at Trader Joes)

1 (15-ounce) can pure organic pumpkin

3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)

2  boxes of soft snickerdoodle cookies from Trader Joes (or homemade chewy, cake like cookies)

1/4 cup rum (We bought "whipped rum."  It's delicious!)

1/4 cup strong coffee

2 ounces crushed amaretti cookies

Directions:

Beat whipping cream and sugar until peaks form. (Using my awesome KitchenAid mixer, it was about 4-5 minutes) Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.

Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package of cookies, overlapping and crowding to fit. Mix the coffee and rum together. Sprinkle cookies with 2 tablespoons rum/coffee mixture. (I actually just soaked the cookies for a little bit in the coffee, then poured the rum over top) Spread half of filling over cookies.

Repeat with second package cookies, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.

To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies. 

UPDATE!!!! I admit, I never tried the tiramisu before blogging it.  After eating it... it's pretty amazing.  However, I would like to point out that while the snickerdoodle cookies are quite tasty, they don't soak in the coffee flavor or rum flavor that traditional tiramisu has.  I think I'll use ladyfingers next time to see the difference.  If you're in a bind though, they are great, maybe just soak them for a little longer.  Also, my parfaits were huge!  I couldn't even finish half.