1 package lady fingers (you’ll need about 30)
3 eggs separated
½ cup brown sugar
8 oz. mascarpone
¾ cup pure pumpkin
½ tsp. cinnamon
1/8 tsp. each; ground ginger, nutmeg and allspice
¾ cup heavy cream; whipped with 11/2 Tbls. powdered sugar
4-5 ginger snap cookies; crushed
¼ cup chopped pecans
Place yolks in a bowl and mix in ½ cup brown sugar, vanilla, mascarpone, pumpkin and spices until well blended.
In another bowl, whip the egg whites until stif, fold whites into egg-mascarpone/pumpkin mixture.
Pour the coffee into a shallow bowl and dip the biscuits on both sides, you may have to break a row of biscuits to fit dish. Cover the bottom of the dish (9 x9) with the soaked biscuits, set aside coffee mixture.
Pour half of the mascarpone/pumpkin mixture over the soaked biscuits. Dip remaining biscuits in coffee/Kahlua mixture and place remaining biscuits on top, spread remaining mascarpone/pumpkin mixture on top.
Top with whip cream, sprinkle with crushed cookies and pecans. Cover and refrigerate for 8 hours. Serves 8.
*Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.