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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I had heard a friend talking about wanting to try pumpkin tiramisu at a local restaurant so I thought I'd try making my own and it turned out great! I made it for my family Thanksgiving and it was a hit! 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:
1. Brew coffee or espresso and chill in freezer.
2. Mix cream cheese, powdered sugar, pumpkin, extracts, and spices in large bowl on high until combined, set aside.
3. Whip heavy cream in a chilled bowl until stiff peaks form, fold into pumpkin mixture.
4. 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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