Pumpkin Espresso Tiramisu

You can make ahead this loosely wrapped baked and cooled "Pumpkin Espresso Tiramisu" in plastic wrap, and refrigerate until ready to serve. This beautiful pumpkin espresso tiramisu looks great on any fall table, and will be hard for all to resist.

This pumpkin espresso tiramisu recipe is nice variation from a cake recipe, with cream cheese and some dark roast coffee combined with the light pumpkin flavor. Some of the ingredients you will need for this pumpkin espresso tiramisu recipe include granulated sugar, flour, eggs, egg yolks, heavy cream, vanilla bean paste, softened cream cheese, pumpkin, dark roast coffee or espresso, brandy and crisp ladyfingers. To start whisk together the sugar and flour in a large heavy saucepan, then whisk together the eggs, egg yolks, and some cream in a bowl. Whisk the cream mixture into sugar mixture, and cook over medium low heat, whisking constantly, approximately fifteen minutes or until very thick. Remove from heat then whisk in vanilla bean paste, and transfer to a medium bowl. Place plastic wrap directly on warm custard to prevent a film from forming. Cool completely about 1 1/2 hours. Whisk cream cheese into cream mixture until smooth and whisk in pumpkin. Next you will stir together the espresso and brandy. Brush flat sides of about 24 ladyfingers with the brandy and espresso mixture, then stand the lady fingers around the edge of a ten inch springform pan, placing rounded sides against pan. Line the bottom of pan with additional ladyfingers, cutting if necessary to cover bottom of pan completely. Brush espresso mixture over ladyfingers on bottom of pan.

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Fall is that wonderful time of year when all sorts of squashes and pumpkins make an appearance all over the place, their lovely fall colors speckling our porches, countertops and stairs. Pumpkins, like other squash varieties, are native to North America. Pumpkins are widely grown for commercial use, and can be used both in food and recreation. Pumpkin pie is a traditional part of Thanksgiving meals in the United States and Canada, although commercially canned pumpkin puree and pumpkin pie fillings are usually made from different kinds of winter squash than the pumpkins frequently carved as jack-o'-lanterns for decoration around Halloween.

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