MAKE THE MASCARPONE FILLING

1. To a mixing bowl, add the pumpkin puree, egg yolks, pumpkin spice, granulated white sugar, and vanilla extract. Whisk together until smooth.
2. In the same bowl, add heavy whipping cream and mascarpone cheese. Use the whisk attachment or a hand held whisk to beat until thick and fluffy.
3. Brew strong coffee and add to a bowl along with the brown sugar. Mix together to dissolve the sugar.
4. Have a 9x13 pan or baking dish ready.
5. Dip both sides of a lady finger in the coffee really quickly, or else it will be soggy. Arrange on the dish and repeat until the bottom of the dish is covered in soaked lady fingers.
6. Add about half of the filling on top. If you like a thin layer of cream, add less.
7. Now add another layer of soaked lady fingers on top to cover the filling.
8. Add the rest of the filling on top. If you like a thin layer of cream, add less.
9. Cover with saran wrap and place in the fridge to chill for about 3 to 4 hours, but overnight is preferred.
10. Once chilled, dust with pumkin pie spice on top, slice, and enjoy!