Sadly, this is the third and final installment of our popular #MarinatedPumpkinSeries. But don't fret, this is the best recipe yet and a Marinated favorite. Now, I have an undying devotion to tiramisu. It has every ingredient you dream about -- coffee, mascarpone cheese, whipped cream, and cookies.

That's why I was so excited to finally tackle tiramisu for this recipe, and make it pumpkin, no less. All I'm saying is that if you decide to put this one on your Thanksgiving menu... well... you might want to make two. 

Pumpkin Tiramisu

Ingredients:

3 Tbs instant coffee

3 cups boiling water

Approx. 2 packages of ginger snap cookies 

1 cup brown sugar 

2 cups whipping cream 

1 tsp vanilla extract 

1 cup mascarpone cheese

1 can pumpkin puree

1/2 Tbs cinnamon

1 Tbs pumpkin pie spice 

1/2 cup cocoa powder (optional) 

1/2 cup powdered sugar (optional) 

Instructions:

Not only is this delicious, it's also the easiest thing you will ever bake. Start with preparing the coffee, because it needs to cool down before we start dipping our cookies in there. 

Traditionally, you can use brewed espresso for this. I don't have an espresso pot, so I'm using instant coffee. You are free to use either. I've also used a strongly brewed pumpkin coffee before, which also works great! Combine the instant coffee and 2 cups of the boiling water in a small bowl and set aside to cool down. You want the coffee to be a bit more concentrated than how you would normally prepare it, so it might look a bit dark and thick, but make sure it's thin enough so it can permeate the cookies when we dip them later. 

Get another small bowl and put the brown sugar and remaining 1 cup of boiling water in it. This is going to be the simple syrup that we'll use to sweeten our cream and pumpkin mixture. Put the simple syrup in the freezer for about 10 minutes before you add it to the heavy cream - just enough for it to be chilled. 

Cream together the pumpkin puree, mascarpone cheese, remainder of the brown sugar simple syrup, and pumpkin pie spice in a medium sized bowl until creamy and the mascarpone cheese is smoothed out. Set aside. 

In a large bowl whip up the heavy cream, vanilla, cinnamon, and 1/2 of a cup of the brown sugar simple syrup until stiff peaks form. 

Take half of your whipped cream and gently fold into the pumpkin mixture. To fold, take a spatula and make gentle cuts halfway into the mixture and turn it over to the top of the mixture, so you don't break any of the air pockets that we worked so hard to form in the whipped cream earlier. Fold until thoroughly combined. Taste your mixture at this point to check if its sweet enough for you. If you want it to be a bit sweeter, add some sifted confectioners sugar and fold until it reaches your desired sweetness. 

Now for the assembly. You can use a spring-form pan or a simple 11x9 dish. Use the spring-form pan if you want to decorate the outside with additional cookies, but that is completely optional. Start layering with the gingersnap cookies. You might have to break them in half to fit snugly into the pan.

Put each cookie into your cooled-off coffee for only a second. Don't leave it in too long or it will get soggy. Place each one at the bottom of the pan until the bottom is covered. Drop about 3-4 spoonfuls of the pumpkin mixture right on top (enough to cover the cookies). Then take the whipped cream and spread it over the pumpkin mixture. It doesn't have to be perfect.

At this point, you can add a layer of sifted cocoa powder on top of the whipped cream. If you use a more flavorful cookie such as gingersnap, I would skip this step as there are a lot of flavors going on. Use a more subdued cookie like ladyfingers, and the choice is up to you! Whatever you decide, add another layer of coffee-cookie-pumpkin mixture-whipped cream. Depending on the depth of your pan, you may layer 2-4 times. 

For the last layer, I crumbled up the remaining ginger snap cookies that I didn't need and sprinkled them on top. Refrigerate until you're ready to serve! This will stay delicious in your fridge for about a week, so you can make it well in advance if you're entertaining.

If you used a spring-form pan, refrigerate your tiramisu overnight before attempted to un-mold. Once it reaches a firm enough point, you will be free to decorate the edges with the remaining cookies. Serve with a sprinkle of cinnamon on top.