Pumpkin Caramel Tiramisu

Ingredients:

18-20 ladyfinger cookies
1/4 c. pure maple syrup
2 Tbs. bourbon (or rum extract)
1 c. heavy whipping cream, divided
1/4 c. sugar
2 tsp. cinnamon
3/4 c. pumpkin
1/2 tsp. ginger
1/4 tsp. salt
4 oz. 1/3 less fat cream cheese, softened
2 Tbs. powdered sugar
Caramel ice cream topping

In a shallow bowl, combine the bourbon and maple syrup. Dip around 6 ladyfingers briefly into the syrup mixture and place on the bottom of a glass serving dish or trifle dish. In an electric mixer, beat 1/2 c. cream until it thickens. Gradually add the sugar and beat until soft peaks form. In a large bowl, combine the pumpkin, cinnamon, ginger and salt. Fold in the whipped cream. With an electric mixer, beat the cream cheese, powdered sugar and remaining cream until thick. Spread half of the pumpkin mixture over the ladyfingers. Dip the remaining ladyfingers and place on top. Top with the remaining pumpkin mixture and the top with the cream cheese mixture, spreading in an even layer. Chill for 10-12 hours in the refrigerator. Before serving, drizzle with the caramel ice cream topping.