Pumpkin Tiramisu


  1. 2 tablespoons pear juice
  2. 1/2 cup plus 1 tablespoon granulated sugar
  3. One (9 oz.) package Nabisco Chocolate Wafers
  4. 1/2 cup dark brown sugar
  5. 1/2 teaspoon cinnamon
  6. 1/2 teaspoon ginger
  7. 1/4 teaspoon freshly grated nutmeg
  8. 1 3/4 cups mascarpone cheese
  9. 1 3/4 cups heavy cream
  10. About 2 tablespoons unsweetened cocoa powder
  11. Additional 1 cup heavy cream
  12. 2 tablespoons confectioner's sugar
  13. 1/2 tablespoon vanilla extract (optional)

In a small pan combine the pear juice with 1 tablespoon sugar and heat until the sugar is dissolved. Remove from heat and set aside. Line the bottom of your serving dish with approximately 20 wafers and brush the tops with the pear juice.

In a large bowl, combine the pumpkin puree with ½ cup sugar, dark brown sugar, cinnamon, ginger and nutmeg. Mix together to combine with an electric mixer. Add the marscarpone and heavy cream and beat just until soft peaks form, taking care not to over mix.

Spread about half of the pumpkin cream over the wafers and then cover with the remaining wafers, then brush with the rest of the pear syrup. Cover with the rest of the pumpkin cream and sift the cocoa powder over to dust the top completely. Cover with plastic wrap and refrigerate overnight.

In a large bowl, whip the 1 cup of heavy cream until soft peaks form; stir in the confectioner’s sugar and vanilla. Serve the tiramisu with a dollop of whipped cream on top.