Pumpkin Tiramisu

Today has been an incredibly productive day. I got up early, even though I went to bed late. I made myself breakfast and starting baking. I caught up on all sorts of things that had been piling up. I ran a work errand and a personal errand with a friend so we had time to catch up. I came home, finished baking and cleaned up all my messes. I watched a movie. I talked to some friends & family. I took a bath full of seaweed and lavender and drank a glass of skullcap tea. I am trying my hardest to get a good night's rest to prepare myself as best possible for the last half of my work week. Things are starting to get very hectic in the bakery. Another person has left and no one has applied for the position yet. The holidays are rapidly approaching, and I am starting to panic. I know that things will work out. After all, they always do. And everything else is going so well in my life. There have to be a few minor bumps to help us appreciate those good things.



Pumpkin Tiramisu
makes 6 individual dishes or 1 loaf pan

1 batch lady fingers from Vegan Desserts
1 batch coconut whipped cream
3/4 cup pumpkin puree
1 container Tofutti cream cheese
1/3 cup brown sugar
1 tbl cinnamon
1/2 tsp cloves
In mixing bowl with the whip attachment, mix all ingredients (aside from the lady fingers and whip cream) until fully combined and slightly airy. In dishes, arrange a layer of lady fingers, a layer of pumpkin cream and repeat. Top with a layer of whipped cream. Allow to chill for at least 8 hours before serving. Once chilling is done, top with a heavy sprinkle of cinnamon