Yield: 8 servings
Prep Time: 30 min
1 1/2 cups chilled whipping cream
3/4 cup granulated white sugar
One 8-ounce container mascarpone cheese
One 15-ounce can pure (unsweetened) pumpkin
3/4 teaspoon pumpkin pie spice
Two 3-ounce packages of ladyfingers, cut in half
4 Tablespoons rum, divided
2 ounces crushed amaretti cookies
1. Use an electric mixer to beat whipping cream and sugar in a large chilled bowl until peaks form. Add mascarpone, pumpkin and spice; beat just until filling is smooth.
2. Line the bottom of a 9-inch springform pan with 2 3/4-inch sides with one 3-ounce package halved ladyfingers, overlapping and crowding to fit. Sprinkle with 2 Tablespoons of rum. Spread half of the filling over the ladyfingers.
3. Repeat with the other package of halved ladyfingers, rum and remaining filling. Smooth. Wrap tightly with plastic, then foil.
4. Chill overnight. To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.
*Mascarpone cheese (Italian cream cheese) and amaretti cookies (Italian macaroons) are available at many supermarkets (including Trader Joes) and Italian markets.
*If you don't have pumpkin pie spice on hand, it's ok to use 1/4 teaspoon each of cinnamon, cloves and nutmeg.
Source: RecipeGirl.com (via Bon Appetit)