Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz mascarpone cheese, softened
- 1 cup heavy whipping cream
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 cup strong brewed coffee, cooled
- 2 tbsp maple syrup (for coffee)
- 24 ladyfinger cookies
- Cocoa powder, for dusting
Instructions
- In a bowl, whisk pumpkin puree, mascarpone, maple syrup, vanilla, pumpkin pie spice, and cinnamon until smooth.
- In another bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into the pumpkin mixture until light and fluffy.
- Mix coffee with 2 tbsp maple syrup.
- Quickly dip ladyfingers into the coffee mixture (do not soak).
- Layer ladyfingers in a dish, followed by a layer of pumpkin cream.
- Repeat layers until ingredients are used, finishing with cream on top.
- Dust generously with cocoa powder.
- Refrigerate for at least 6 hours or overnight before serving.
PREP TIME & NUTRITION:
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours
- Servings: 10
- Calories: 340
- Net Carbs: 38g
- Fats: 18g
- Protein: 6g