Gluten Free Pumpkin Tiramisu for the Holidays

Tiramisu is so simple to make and such a crowd pleaser. This pumpkin and coffee dessert is perfect for Thanksgiving or any fall or winter occasion. I used Schär gluten free lady fingers for this recipe. This recipe is based off of Camille Styles Pumpkin Tiramisu. I appreciate so much that she gives the weight of the pumpkin purée once cooked down. After the first time, you will know the consistency you are looking for.

Ingredients

• 1 15–ounce can pumpkin puree
• 1/4 cup real maple syrup
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup heavy whipping cream
• 1/4 cup mascarpone
• 2 tablespoons dark brown sugar
• 1 teaspoon vanilla
• 1 packages of Schär Gluten-Free ladyfinger cookies
• 2 cups of coffee
• (optional: cinnamon stick, star anise, cardamom pods to infuse the coffee
• for serving: cinnamon, and crystallized ginger

Directions

• In a saucepan, add the 15 oz pumpkin puree, 1/4 cup maple syrup, 1/4 tsp salt, 1/2 tsp ginger, 3/4 tsp cinnamon, and 1/4 tsp nutmeg. Heat on low until the pumpkin begins to bubble, stirring occasionally . Continue cooking on low for about 20-30 minutes, until the pumpkin is thick and slightly darker. The final weight once cooked down should be about 12 oz.
• Put the cooked down pumpkin mixture into a bowl and allow to cool completely. This can be made a day or two in advance and refrigerated.
• With electric beaters or in a mixer, whip the 1 cup of whipping cream, 1/4 cup of mascarpone, 2 TBSP of dark brown sugar, and 1 tsp of vanilla
• Fold the chilled pumpkin mixture into the cream 1//3 at a time.
• Pour the coffee in a bowl large enough to lay a ladyfinger down and soak in coffee.
• For assembly you can make one large batch in a square baking dish, or individual mason jars, coffee cups, martini glasses; the options are endless. Any vessel you can lay a layer of coffee soaked lady finger followed by a layer of cream and then repeated at least once will work.
• The ladyfingers absorb the coffee fairly quickly so dip and pay attention to it. I prefer well-soaked biscuits. i like to break the biscuits in half to absorb better and fit the serving container better too. Soak the ladyfingers as you go layer by layer. Top the first layer of cookies with cream. For one large serving dish use 1/2 the cream over the first layer of ladyfingers then top with another layer of soaked ladyfingers and pumpkin cream.
• After the last layer of cream, sprinkle lightly with cinnamon and top with minced candied ginger.