Pumpkin Tiramisu
Ready In: 15 mins
Serves: 6-8
Yields: 6-8 pieces
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 3⁄4 cup powdered sugar
- 1 (15 ounce) can pumpkin
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon rum extract (or 2 tbsp. actual rum)
- 1⁄2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ginger
- 1 cup heavy whipping cream
- gingersnap cookie (enough for 2 layers in an 8x8 pan)
- caramel ice cream topping (smucker's is the best)
- 1⁄2 cup cold espresso or 1⁄2 cup strong coffee
Directions
- Brew coffee or espresso and chill in freezer.
- Mix cream cheese, powdered sugar, pumpkin, extracts, and spices in large bowl on high until combined, set aside.
- Whip heavy cream in a chilled bowl until stiff peaks form, fold into pumpkin mixture.
- Layer an 8x8 glass dish with ginger snap cookies, drizzle with caramel topping, pour 1/4 cup coffee onto the cookies. Layer with pumpkin mixture and repeat. Sprinkle top layer with nutmeg and cinnamon.
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