To make the mascarpone cream:

• In a large bowl (or the bowl of a stand mixer), combine all of the ingredients.  Begin by beating on low speed and gradually work up to medium speed.
• Beat on medium speed until the pumpkin and mascarpone are fully combined and the mixture is light and fluffy— about 3 minutes. Set aside.

For the whipped cream:

• In a large bowl (or the bowl of a stand mixer), combine all of the ingredients.
• Begin on low speed and increase to high speed until the whipped cream can hold a stiff peak— about 3 minutes. Set aside.

To Assemble:

• In a small bowl, combine the espresso, spiced rum and sugar.  Stir to dissolve.  Allow to cool.
• Dip a lady finger into the espresso/rum mixture and then place it into the bottom of an Irish Coffee mug.  Repeat with the other 5 coffee mugs.
• Cover the ladyfingers with 1/3 of the pumpkin mousse. Smooth the top to ensure an even layer.  Next, cover the pumpkin mousse with 1/3 of the whipped cream. Smooth the top again to ensure an even layer.  Repeat for the remaining 5 mugs.  (see notes below for 1 large tiramisu)
• Repeat 2 more times, dipping the lady fingers in the coffee and ending with whipped cream on top.
• Add the cocoa powder and pumpkin pie spice to a sifter and sift it over the top of the tiramisu in an even layer.
• Refrigerate for at least 2 hours before serving.

NOTES:  

• *For individual servings – this will make 6 indiv cups with 3 layers each.  If making one large tiramisu, it will require 6 layers)
• This tiramisu can be made the night before serving and kept in the refrigerator.
• If you don’t have mascarpone, cream cheese is another option.
• When choosing maple syrup, look for one that says Grade A.  Avoid artificial syrups.
• If you don’t have spiced rum, you can use amaretto— or leave it out entirely.
• Heavy cream must be used in this recipe. You cannot substitute a lower-fat milk product.