Recipe makes 6-8 servings
Cream Cheese Mixture
8 oz. cream cheese
3 oz. sugar
1 Tsp. cinnamon
1 Tsp. pumpkin pie spice
16 oz. heavy cream
Whip cream cheese, sugar and spices until soft with no lumps. Add heavy cream slowly. Whip to a medium peak and set aside.
Pumpkin Mixture
10 oz. heavy cream
8 oz. pumpkin
1 Tsp. pumpkin pie spice
Whip heavy cream to medium peak. Fold in pumpkin, add spice and mix until combined.
Toasted Pecans
Toast 1 1/2 cup chopped pecans in a 350 degree oven for 8-10 minutes; cool.
Lady Finger Cookies
20-30 cookies soaked in maple syrup
Caramel Sauce
1 cup heavy cream
1 cup sugar
In a sauce pan bring heavy cream to a boil. In a separate saucepan, slowly add and melt sugar until it is medium golden. Slowly add the heated cream to the sugar. It may bubble, whisk until calm. Cool over an ice bath.
Dessert Assembly
Place one cup of cream cheese mixture on the bottom of a loaf pan and spread evenly. Layer lady finger cookies soaked in maple syrup side by side over mixture. Spread another cup of the cream cheese mixture evenly over cookies. Spread a layer of the pumpkin mixture over the cream cheese. Place another layer of soaked lady fingers over the pumpkin mixture in the opposite direction of the first cookie layer. Repeat with one more layer of cream cheese and pumpkin mixture. Cover and place in refrigerator for 3-4 hours before serving. When ready to serve, sprinkle the top with toasted pecans and drizzle with caramel sauce. Enjoy!
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