There are several recipes floating around for pumpkin tiramisu. Some use gingersnaps. One used gelatin which is not typically in traditional tiramisu (and is not vegetarian!) I went with one that seemed like it just added pumpkin to the traditional mascarpone and used the Italian cookie amaretti as part of the crunchy parts. It comes from a company that makes ladyfingers, so I followed the recipe exactly.
- Beat cream and sugar until stiff peaks form. Combine with mascarpone, pumpkin and spices and beat until smooth.
- In a small, shallow dish, pour amaretto. Dip each ladyfinger before arranging along the bottom of a 13- by 9-inch baking dish, overlapping to fit. Spread one-third of filling atop ladyfingers, evenly sprinkle with one-third amaretti cookies and repeat for two more layers.
- Smooth top of dessert and wrap tightly in plastic and foil. Refrigerate. Best when chilled overnight.