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Caramel Pumpkin Tiramisu for Two

"I'm not fond of traditional tiramisu, so I used pumpkin and bourbon in place of coffee and it's absolutely fabulous. I always make extra sauce and eat it over vanilla ice cream. It's so good, I can't leave it alone!" – Mary Filipiak, Fort Wayne, Indiana

2 ServingsPrep: 35 min. + chilling

Ingredients

6 crisp ladyfinger cookies
4 teaspoons maple syrup
2 teaspoons bourbon
1/3 cup heavy whipping cream, divided
4 teaspoons sugar
1/4 cup solid-pack pumpkin
1/4 teaspoon ground cinnamon
Dash ground ginger
Dash salt
1-1/2 ounces cream cheese, softened
1 tablespoon confectioners' sugar
SAUCE:
1/4 cup hot caramel ice cream topping
1 teaspoon bourbon

Directions

Using a serrated knife, cut two ladyfingers in half. In a shallow
bowl, combine syrup and bourbon. Dip two whole ladyfingers and two
halves into mixture; arrange in a single layer in a 9-in. x 5-in.
loaf pan.
In a small bowl, beat 1/4 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

2 of 2

Caramel Pumpkin Tiramisu for Two (continued)

Directions (continued)

cream. In another bowl, beat the cream cheese, confectioners' sugar
and remaining cream until thickened.
Spread half of pumpkin mixture over ladyfingers in pan. 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. Yield: 2 servings.

Nutrition Facts: 1 piece with 4 teaspoons sauce equals 513 calories, 23 g fat (14 g saturated fat), 104 mg cholesterol, 334 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g protein.