Pumpkin Cream Tiramisu

Name: Pumpkin Cream Tiramisu
Prep time: 60 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 1 large egg; 1/4 cup honey; 1/2 cup solid-pack pumpkin; 1 teaspoon dark rum; 2-1/3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1-1/2 teaspoons baking soda; 1-1/2 teaspoons ground ginger; 1 teaspoon ground cloves; 1/2 teaspoon salt; TIRAMISU:; 2-1/4 cups solid-pack pumpkin; 1-1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 cups heavy whipping cream; 3/4 cup sugar; 1 package (8 ounces) cream cheese, softened; 1/4 cup dark rum; 1/2 teaspoon ground cinnamon or nutmeg

Pumpkin isn’t only for pies. Now you can take the classic fall vegetable and enjoy it in a tiramisu-style dessert. I promise after one bite, you’ll add this recipe to keeper files. —Pam Peters, Fernie, British Columbia

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg
1/4 cup honey
1/2 cup solid-pack pumpkin
1 teaspoon dark rum
2-1/3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
TIRAMISU:
2-1/4 cups solid-pack pumpkin
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups heavy whipping cream
3/4 cup sugar
1 package (8 ounces) cream cheese, softened
1/4 cup dark rum
1/2 teaspoon ground cinnamon or nutmeg

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in egg and honey. Add pumpkin and rum; mix well. In another bowl, whisk flour, cinnamon, baking soda, ginger, cloves and salt; gradually beat into creamed mixture.
Cut a 3/4-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Working in batches, pipe dough to form 2-1/2-in. logs, 2 in. apart, onto parchment paper-lined baking sheets. Bake 12-14 minutes or until cookies are golden and set. Cool on a wire rack.
In a large bowl, mix pumpkin and spices. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold a third of whipped cream mixture into pumpkin mixture. In a small bowl, beat cream cheese until smooth. Beat in remaining whipped cream until combined. Arrange a third of the cookies in a single layer in a 13x9-in. baking dish; brush with rum. Top with a third of the pumpkin filling. Spread with a third of the cream cheese mixture. Repeat layers twice. Refrigerate, covered, 8 hours or overnight. Sprinkle with cinnamon.