1 cup pumpkin purée

1 cup granulated sugar

½ cup cornstarch

1 teaspoon pumpkin pie spice

4 cups whole milk

1 teaspoon vanilla

4 cups heavy cream, cold

¾ cup powdered sugar

1 tablespoon pumpkin pie spice

2 teaspoons vanilla extract

2 cups mascarpone cheese, cold

36 savoiardi (ladyfingers)

1½ cups espresso

1½ cups pumpkin cream liqueur

Cocoa powder, for dusting

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Whisk pumpkin purée, sugar, cornstarch, pumpkin pie spice, and milk in a saucepan. Cook over medium heat, stirring, until thickened.
Remove from heat, stir in vanilla, and let custard cool completely.
Whip heavy cream, powdered sugar, pumpkin pie spice, and vanilla until soft peaks form.
Fold in mascarpone cheese until smooth and fluffy.
Mix espresso with pumpkin cream liqueur in a shallow dish.
Quickly dip savoiardi into espresso mixture and arrange in a 9×13-inch dish.
Spread half the pumpkin custard over cookies, then layer with mascarpone cream.
Repeat with another layer of soaked cookies, custard, and mascarpone cream.
Smooth top, cover, and refrigerate at least 4 hours or overnight.
Dust with cocoa powder before serving.

Swap pumpkin cream liqueur with Kahlúa, amaretto, or more espresso.

For a lighter version, mix Greek yogurt with whipped cream in the mascarpone layer.

Add crushed ginger snaps for crunch between layers.

Make in individual cups or jars for easy serving.

Dip ladyfingers quickly to avoid sogginess.