Tis the season for pumpkin. This pumpkin tiramisu sounds scary to make, but actually its pretty darn easy. Just give it 24 hours to chill and you have yourself a dessert that looks like it took hours to make. Don’t like that coffee flavor in tiramisu? You are in luck, since there isn’t in ounce of coffee in this recipe. I have played around with this recipe for years trying different fillings for seasonal tiramisus like cherry for Valentines Day, or mint for St. Patricks Day, but pumpkin is my favorite.
1 can pumpkin, 1/2 C brown sugar, 1 TB, cocoa powder, 3/4 C sugar, 1 tsp, pumpkin pie spice, 1 tsp. vanilla, chocolate graham crackers, 3 (8oz) cream cheese blocks, and 2 TB half an half.
Beat cream cheese, sugar and brown sugar until smooth. Add pumpkin, half and half, pumpkin pie spice and vanilla until creamy.
Lay graham crackers in a oblong 4 qt. casserole pan. You may have to break pieces to get them to fit. Spread a quarter of the pumpkin mixture over crackers. Layer 3 or more graham crackers over pumpkin mixture, 2 more times, ending with pumpkin mixture. Cover and chill overnight. In the morning, cut into squares and dust with cocoa powder.