Filling Ingredients 
3 oz Dark rum
1 7 oz package Lady fingers 
1 15 oz can Pumpkin puree
½ cup Light brown sugar
¾ tsp Ginger
¾ tsp Cinnamon
Pinch Ground nutmeg
¼ tsp Salt
½ cup Sugar
1 ½ cup Mascarpone cheese
2 cups Heavy cream, divided
1 Tbsp Powdered sugar
2 cups Brewed coffee (room temperature) 
To garnish Spice mix
To garnish Candied ginger, finely chopped

Spice Mix Ingredients
1 Tbsp Ground cinnamon
¼ tsp Nutmeg
1/8 tsp Ginger

Filling Directions
Combine the pumpkin puree, 1 oz of the dark rum, brown sugar, ginger, cinnamon, nutmeg, salt and the sugar in a stand-up mixer. Add the mascarpone cheese and 1 cup of the heavy cream and whip until soft peaks are formed. 

In a separate bowl, combine the remaining 1 cup of heavy cream and powdered sugar, and whip to soft peaks for the whipped cream.
In another bowl, combine the brewed coffee and the remaining rum.

In an 8x8 baking dish, place a layer of ladyfingers on the bottom (as many as you can squeeze into the dish). Using a pastry brush, brush the lady fingers with the infused coffee mixture. Spoon half of the mascarpone mix on top and spread into an even layer with a spatula. Repeat these steps to create a second layer.
Top with a layer of whipped cream and garnish with a sprinkle of the spice mix and chopped candied ginger. 

Spice Mix Directions
Combine the ingredients in a small bowl and mix together.