Pumpkin Tiramisu
*Double recipe to use in large trifle bowl

1 pkg authentic Italian ladyfingers
(they're hard, not soft)
8 oz mascarpone
1/2 cup pumpkin puree
1 tsp cinnamon
1 tsp ginger
1/2 tsp freshly ground nutmeg
1 1/2 cups powdered sugar (or to taste)
1 tsp pure vanilla extract-- or orange extract
2 1/2 cups heavy cream, whipped and chilled
1/8 cup either: Frangelico liqueur or rum or orange juice for non-alcoholic alternative
crystallized ginger

Arrange ladyfingers on the bottom of a 9x9 pan. Pour liqueur over ladyfingers. Mix mascarpone with the pumpkin, spices, sugar and extract. Fold in 1-1/2 cup of the whipped cream. Pour mixture over lady fingers. (If using large trifle bowl, you can layer the ladyfingers and cream mixture: just make sure you sprinkle ladyfingers with liquid--oj or liqueur-- before covering with cream mixture). Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours or overnight. Serves eight generously.