Pumpkin Tiramisu

To make the cream: Add all of the ingredients except the pumpkin purée to the bowl of a stand mixer fitted with the whisk attachment and whip on low speed, gradually increasing to highest until it doubles in volume and resembles "shaving cream like consistency" - be careful not to overwhip. Take out approximately 1/4 cup of the cream and set aside. Add the pumpkin purée to the remaining cream and briefly whisk or fold in with a spatula.

Assembly: Combine the coffee, 2-4 tsp light brown sugar, and 1/4 tsp ground cinnamon for the syrup and set aside to cool. Dip each lady finger into the espresso syrup and tightly arrange in an 8" x 8" square pan. Top with 6 ice-cream scoops of pumpkin mascarpone cream, smooth and flatten using an offset spatula. Dust with the cocoa powder. Repeat above with the 2nd layer and generously dust with the cocoa powder. Decorate with plain piped mascarpone cream "pumpkins", top with mini pretzel stems and leaf sprinkles. Refrigerate for 4-6 hours before serving.