In a mixing bowl, beat the heavy cream until stiff peaks form.

In another bowl, mix the mascarpone cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.

Gently fold the whipped cream into the mascarpone mixture until fully combined.

In a shallow dish, combine the brewed coffee and coffee liqueur.

Quickly dip each ladyfinger into the coffee mixture.

Arrange half of the soaked ladyfingers in the bottom of your baking dish.

Spread half of the pumpkin mascarpone mixture over the layer of ladyfingers.

Repeat the process with the remaining ladyfingers and mascarpone mixture.

Let the tiramisu chill for at least four hours, or overnight.