Caramel Pumpkin Tiramisu

  Desserts

I'm not fond of traditional tiramisu, so I used pumpkin and in place of coffee, bourbon, and it's absolutely fabulous. I always make extra sauce and eat it over vanilla ice cream. It's so good, I don't want to leave it alone!

Caramel Pumpkin Tiramisu

Average Rating: 5

TOTAL TIME: Prep: 35 min. + chilling
YIELD: 9 servings.

Ingredients

  • 18 crisp ladyfinger cookies
  • 1/4 cup maple syrup
  • 2 tablespoons bourbon
  • 1 cup heavy whipping cream, divided
  • 1/4 cup sugar
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, softened
  • 3 tablespoons confectioners' sugar

  • SAUCE:
  • 3/4 cup caramel ice cream topping
  • 2 teaspoons bourbon

Instructions

  • 1. Using a serrated knife, cut 6 ladyfingers in half widthwise. In a shallow bowl, combine maple syrup and bourbon. Dip 6 whole ladyfingers and 6 halves into mixture; arrange in a single layer in an 8-in. square dish.
  • 2. In a small bowl, beat 1/2 cup cream until it begins to thicken. Gradually add sugar; beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt; fold in whipped cream. In another bowl, beat the cream cheese, confectioners' sugar and remaining cream until thickened.
  • 3. Spread half of pumpkin mixture over ladyfingers in the dish. Dip remaining ladyfingers; arrange over the top. Top with remaining pumpkin mixture and the cream cheese mixture. Cover and refrigerate for 8 hours or overnight.
  • 4. In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu.

Nutrition Facts

1 piece with about 1 tablespoon sauce: 332 calories, 15g fat (9g saturated fat), 68mg cholesterol, 235mg sodium, 47g carbohydrate (21g sugars, 1g fiber), 4g protein.

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