With layers of silky pumpkin cream and coffee-dipped ladyfingers, this no-bake fall dessert tastes almost like a pumpkin spice latte.
1 (15-ounce) can pumpkin puree
1/2 cup light brown sugar
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch of freshly grated nutmeg
3/4 cup granulated sugar
1 1/2 cups mascarpone cheese
2 1/2 cups heavy cream
2 cups brewed coffee, cooled
2 (7-ounce) packages dry ladyfingers
Chocolate shavings and candied ginger, for garnish
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