Pumpkin Tiramisu


  • 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


  1. In a mixing bowl, beat together pumpkin puree with cream cheese, brown sugar, and 1 tablespoon pumpkin pie spice.

  2. 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.

  3. 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.

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