CARAMEL PUMPKIN TIRAMISU

Caramel Pumpkin Tiramisu image

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! - Mary Filipiak, Fort Wayne, Indiana

Provided by Taste of Home

Time 35m

Yield 9 servings.

Number Of Ingredients 14

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

Steps:

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., 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., 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., In a microwave, heat caramel sauce; stir in bourbon. Serve warm with tiramisu.

Nutrition Facts : Calories 332 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 235mg sodium, Carbohydrate 47g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.