This recipe is made in an 8×8 inch or 9×9 inch baking dish.
Prep the Ingredients First: brew the coffee and pour it into a shallow bowl (a pie dish works too). In a separate mixing bowl combine the mascarpone cheese, sugar, pumpkin puree, pumpkin pie spice, cinnamon & vanilla and beat the ingredients together using a handheld mixer on medium speed until the ingredients are thoroughly combined and smooth. In a separate bowl whip the heavy cream on high speed for a few minutes until stiff peaks form. Fold the whipped cream into the mascarpone/pumpkin puree mixture until thoroughly combined.
Layer and Build: quickly soak each lady finger in coffee and form a single layer on the bottom of the baking dish. I used 16 ladyfingers for each layer. Spoon half the filling over the lady fingers, smoothing it out and dust with pumpkin pie spice. Repeat once more: soak the lady fingers, form a single layer on top of the filling and then cover the lady fingers with the remaining filling. Cover the baking dish with plastic wrap and let the tiramisu set in the refrigerator for at least 4 to 6 hours, or up to overnight. When ready to serve, remove the plastic wrap and lightly dust the top of the tiramisu with pumpkin pie spice, cut into squares and serve. Leftovers can be stored in the refrigerator for 1 to 2 days.