1 can pumpkin puree 15-ounce
1 block Philidelphia cream cheese softened, 8-ounce
3/4 cup packed brown sugar
1 tablespoon plus 1 teaspoon pumpkin pie spice divided
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 cup orange spice tea brewed with 1 tea bag and cooled
1/2 cup orange juice
3 tablespoons spiced rum
1 package ladyfingers 7-ounce
1/2 cup chopped walnuts
In a mixing bowl, beat together pumpkin puree with cream cheese, brown sugar, and 1 tablespoon pumpkin pie spice.
In a separate bowl, beat heavy cream with powdered sugar and vanilla to medium peaks. Fold 1/4 of the whipped cream into the pumpkin mixture.
To assemble, combine tea with juice and rum in a bowl. Dip ladyfingers in tea mixture and place in a single layer on the bottom of a 3-quart trifle bowl. Spread half the pumpkin mixture in an even layer on top of the ladyfingers. Repeat with another layer of ladyfingers and remaining pumpkin mixture. Top with a layer of whipped cream, sprinkle with chopped walnuts, and dust with teaspoon of pumpkin pie spice. Cover with plastic and refrigerate for 3 hours before serving.