This is a twist on the traditional tiramisu, made with pumpkin puree, spices and rum and served in a trifle bowl. Place a light dusting of cinnamon on top just before serving.
Made as written, but for ten servings instead of twenty. I divided it into individual portions using whisky glasses. I love the idea of pumpkin in a tiramisu but we didn’t care for the whipped cream in it. Next time, I’ll try it without the wripping cream. It’s a beautiful dessert that gives a stunning presentation. - 14 Oct 2017 (Review from Allrecipes US | Canada)