This delicious recipe comes from our Fall Recipe Challenge winner: Kylie Paddock! Make sure to follow her on Instagram: @kylie.paddock
*Pumpkin Lady Fingers*
⦁ 3 large eggs
⦁ 2/3 cup granulated sugar
⦁ 1/4 tsp kosher salt
⦁ 1/2 cup canned pumpkin
⦁ 1 cup flour
⦁ 2 Tbsp corn starch
⦁ 1 tsp pumpkin pie spice
⦁ Powdered sugar for dusting
1. Preheat oven to 350 degrees F.
Get piping bag ready with either 2A tip or by cutting a 1/2 inch hole at tip.
Get small mesh ready for powdered sugar dusting.
Line cookie sheets with parchment/wax paper
Fill small pot with a couple inches of water, bring to a boil. Lower the temp so it's still steaming.
2. Combine eggs, sugar, and salt in medium bowl.
Place over steaming pot, constantly stirring until warmed. It doesn't take long.
3. Take off the heat. With a hand mixer or stand whip until eggs are foamy, 4x their size and mound up a little when mixer is pulled away.
4. When eggs are all whipped up add the pumpkin, flour, cornstarch, and pumpkin pie spice.
Fold gently until mixed.
Put the mix into piping bag and pipe the lady fingers about an inch apart. Make them as long or short as you like. I made mine 2 inches long and about an inch wide.
5. Right before putting in the oven give them a good dusting of powdered sugar. This will help them rise.
Bake for 10-12 minutes or until firm to the touch.
Let them cool and transfer to an airtight container. You can keep them at room temp. for 3 weeks or use them right away.
Once you've made the lady fingers you are now ready to make the tiramisu!
⦁ 4 large egg yolks
⦁ 1/2 cup granulated sugar- divided
⦁ 3/4 heavy cream or heavy whipping cream
⦁ 1 cup (8oz) cream cheese- Room temp.
⦁ 1/2 cup canned pumpkin
⦁ 1 tsp. pumpkin pie spice
⦁ 1 cup Bones espresso- make strong
⦁ Cocoa powder for dusting
⦁ Pumpkin ladyfingers
1. In a medium bowl, whip together egg yolks and 1/4 cup sugar until pale yellow an 3x the size. Set aside.
2. In large bowl whip heavy cream and remaining sugar until soft peaks form.
3. Add cream cheese, pumpkin, and pumpkin pie spice to whipped cream. Whip until mixed.
4. Gently fold in the yolk mixture until mixed.
5. Put Bones espresso in shallow bowl and dust 8x8 pan with cocoa powder.
6. Dip ladyfingers one at a time in espresso and place in pan. Once the first layer is done soread 1/3- 1/2 cream cheese mixture on top. Then do it all over again. You can do two or three layers. I did three, just make sure you end with the cream cheese mix.
7. Once done dust with cocoa powder. Cover with plastic wrap and refridgerate for atleast 4 hours. Though overnight is best.
8. Enjoy your autumn tiramisu with a nice cup of Bones espresso!