Start by making the pumpkin mascarpone filling. In a large mixing bowl, whip the heavy cream and sugar until medium stiff peaks form. In a separate bowl whip 8 oz of softened mascarpone cheese (I didn’t do it in this video but it’s a better method to ensure no clumps!) Combine both in a bowl and add 3/4 cup of pumpkin puree, 1 teaspoon of vanilla extract, and 2 tsp of pumpkin pie spice. Mix until smooth and creamy. Set aside.

Next, prepare the coffee mixture. In a shallow dish, combine 3/4 cup of brewed, cooled instant espresso with 2 tablespoons of dark coffee liqueur (if using).

For assembling the tiramisu, quickly dip each ladyfinger into the coffee mixture, being careful not to soak them too long. Place a layer of the dipped ladyfingers at the bottom of each of your 6 ramekins.

Spoon a layer of the pumpkin mascarpone filling on top of the ladyfingers. If your ramekins are deep enough, repeat with another layer of dipped ladyfingers and the pumpkin mascarpone filling.

Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor.

Before serving, dust the tops with pumpkin pie spice for an extra boost of warm fall flavor.