Last Thanksgiving, I combined several traditional desserts in one: pumpkin pie, cheesecake, and tiramisu. The challenge was also to make it gluten-free. That was actually easier than it sounds.
Rather than using the traditional lady fingers you’d find in tiramisu, I used a gluten-free product that replaces graham crackers. And I served the dessert in individual bowls.
1 1/2 cups heavy whipping cream
2 packages (8 oz. each) cream cheese, softened
1 can (15 oz.) prepared pumpkin
3/4 cup milk
1/2 cup brown sugar, packed
4 teaspoons pumpkin or apple pie spice, divided
2 teaspoons vanilla extract, divided
1 cup strong brewed coffee, room temp ( I use espresso)
1 box (22 oz.) graham crackers or the gluten-free substitute
In a large bowl, whip the cream until soft peaks form. Set it aside.
In another large bowl, combine the cream cheese, pumpkin, milk, brown sugar, 2 teaspoons of the pumpkin spice, and 1 teaspoon of the vanilla. Beat with a mixer until well blended. Fold it gently into the whipped cream.
Pour the graham crackers into a food processor and process until you get very fine crumbs. Pour the crumbs into a bowl.
In a separate small bowl, combine the coffee and remaining pumpkin spice and vanilla. Pour the coffee mixture into the graham crackers a little at a time, and mix with a fork, until it resembles wet sand.
In each glass, alternately layer the pumpkin cream and the graham cracker mix. Serve with a little extra whipped cream on top, or with ice cream on the side.
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