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1
Make caramel: Melt butter in saucepan at medium heat add remaining caramel ingredients, mix well.
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2
Bring to a boil, reduce heat to low boil and let cook for 8 minutes until syrupy.
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3
Remove and let cool for 10 minutes.
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4
Make filling: in HOT skillet toast the spices (except salt) over med-high heat for 15-25 seconds.
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5
Add the pumpkin and granulated sugar to the pan and cook, stirring often for about 5 minutes until thickened.
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6
Stir in the cream and salt into the skillet.
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7
Assembly prep: Place ladyfingers in a shallow dish in a single layer and pour caramel over top; turn to coat.
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8
Let stand for 10 minutes turning occasionally.
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9
Topping: Beat cream in a mixing bowl on med-high speed with a electric mixer until thickened.
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10
Add confectioners' sugar and beat into soft peaks; beat in the bourbon.
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11
Fold in 1/2 of the whipped mixture into the mascarpone to lighten.
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12
Fold in remaining whipped mixture.
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13
Assembly: Arrange 1/2 of the ladyfingers in a single layer to cover the bottom of a 2-quart shallow casserole dish.
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14
Spread 1/2 the filling evenly over the fingers.
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15
Repeat with remaining fingers and filling.
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16
Evenly spread the topping over the top and sprinkle with nutmeg.
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17
Cover loosely with plastic wrap and refrigerate overnight.
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18
Let stand at room temp for 1 hour before serving.
