Gluten-Free Pumpkin Spice Tiramisu Pie

1. 1

   In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form; transfer to a small bowl and refrigerate.

2. 2

   In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment, beat the egg whites on high speed until soft peaks form.

3. 3

   Add 1 tablespoon sugar and beat until stiff peaks form; transfer to a small bowl.

4. 4

   In the cleaned bowl of the stand mixer fitted with the cleaned whisk attachment, beat together the egg yolks and the remaining 1/3 cup sugar on high speed until thickened and pale yellow.

5. 5

   Gently fold the mascarpone, pumpkin puree, pumpkin pie spice and a third of the whipped cream into the egg yolk mixture.

6. 6

   Gently fold in the whipped egg whites and refrigerate.

7. 7

   Place the espresso in a shallow plate.

8. 8

   Dip both sides of the ladyfingers into the espresso and arrange in a 9-inch pie dish to completely line the bottom.

9. 9

   Top with half of the pumpkin mixture, more espresso-dipped ladyfingers and the remaining pumpkin mixture.

10. 10

    Top the pie with the remaining whipped cream and chocolate shavings.

11. 11

    Refrigerate 8 hours or up to overnight, until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.