Pumpkin Pie Tiramisu

In a large bowl, whisk together the pumpkin puree, half of the dark brown sugar, half and half, pumpkin pie spice, kosher salt, and egg yolks until smooth.

Add the cold mascarpone cheese and heavy cream, then whisk in the remaining dark brown sugar until the mixture is light and fluffy; refrigerate the pumpkin pie cream until set.

Place the ladyfinger biscuits in a shallow dish and briefly dip each side in the cooled coffee, being careful not to soak them completely.

Arrange a layer of soaked ladyfingers in the bottom of a serving dish, spread a generous layer of the pumpkin pie cream over them, and sprinkle with a mixture of cocoa powder and pumpkin pie spice.

Repeat the layers until all ingredients are used, finishing with a dusting of cocoa powder and pumpkin pie spice on top.

Chill the assembled tiramisu for at least 2 hours before serving to allow flavors to meld.