- 14 Ounces pumpkin purée
- 8 Ounces cream cheese, at room temperature
- 3/4 Cups packed brown sugar
- 1 Teaspoon pumpkin pie spice
- 1 1/2 Cup heavy cream
- 1/4 Cup granulated sugar
- 1 Teaspoon vanilla extract
- 1 Cup orange spice tea, brewed with one tea bag, and cooled
- 1/2 Cup orange juice
- 3 Tablespoons spiced rum
- 24 ladyfingers
Beat together the pumpkin purée, cream cheese, brown sugar, and pumpkin pie spice.
In a separate bowl, place the heavy cream with the granulated sugar and vanilla, and beat until soft peaks form. Add ¾ of the cream into the pumpkin mixture and fold gently to combine.
Combine the tea with the orange juice and spiced rum. Cut the ladyfingers in half.
Dip 2 ladyfingers halves into the tea. Dip 2 of the halved ladyfingers into the tea. Place in a single layer on the bottom of a dessert glass. Top with ¼ cup of the pumpkin mix. Repeat with another layer of soaked ladyfingers and another layer of pumpkin mixture. Top with a spoonful of whipped cream. Repeat with the remaining 7 glasses. Place in the refrigerator until ready to serve. Garnish each tiramisu with 2 ladyfinger halves before serving.