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Besides using the sponge cakes and pumpkin pie filling from an actual pie, I used a white chocolate coconut bar (my husband bought it by mistake instead of just a white chocolate bar, and in addition added curls of a dark chocolate bar. I also used cappuccino instead of espresso. I covered the sponge cake completely with the cappo. I also put mini marshmallows around the edges of the cake and a few on top of the cakes. It was a hit, no complaints and none left out of 15 people!

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VERY interesting recipe, and my 4 taste-testers liked the final version. We jazzed it up -- we bought the seasoned pumpkin and added some heavy cream (also tested with Ricotta -- tasted great but looked too granular -- and whipped cream cheese, which was also good, but requires lots of blending. They still looked too plain, so we dusted them with sifted confectioner's sugar. If I had it I would have added a mint leaf or something too. Very good, coffee not too overwhelming at all.

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Easy to do, very cute presentation, but way too dry.