Rustic Pumpkin Tiramisu

Directions

1. 1
   Note: you will also need six 8-ounce canning jars.
2. 2
   In a medium mixing bowl, mix pumpkin, cinnamon and ginger until combined. In a smaller mixing bowl, beat 1/2 cup whipping cream with white sugar with a handheld mixer until soft peaks form. Gently fold whipped cream mixture into pumpkin mixture.
3. 3
   In an additional mixing bowl, combine mascarpone cheese and powdered sugar. Beat until combined, then add the remaining 1/2 cup whipping cream and beat until mixture is thickened.
4. 4
   In a small spouted liquid measuring cup, whisk together maple syrup and rum.
5. 5
   To assemble: Place two ginger cookies into the bottom of each small jar. Drizzle about 1 tablespoon rum mixture onto cookies. Add pumpkin filling on top of cookies, then top with two additional cookies. Drizzle 1 tablespoon rum mixture onto these cookies as well. Top with the remainder of pumpkin filling. Dollop mascarpone topping onto pumpkin filling and spread evenly.
6. 6
   Put lids onto each jar and place in the refrigerator for at least 8 hours (can be made one day ahead). Sprinkle with pumpkin pie spice prior to serving.