For the candied pecans: Preheat the oven to 325 degrees F and line a baking sheet with a silicone liner.
Whisk the egg white in a medium bowl until frothy. Add the granulated sugar and continue whisking until very soft peaks form. Stir in the pecans, ancho chile powder, cinnamon and salt and gently fold to combine. Spread on the prepared baking sheet and bake until golden brown and crisped, about 20 minutes. Remove and let cool completely on the baking sheet.
For the pumpkin mousse: Combine the cream cheese, granulated sugar, cinnamon, ginger and nutmeg in a bowl and beat with an electric mixer until light and fluffy. Add the pumpkin and continue beating until smooth. Set aside.
In a separate bowl, combine the heavy cream, confectioners' sugar and vanilla extract. Beat the mixture with an electric mixer with cleaned beaters at high speed until stiff peaks form, taking care not to overmix the cream.
Transfer about 1/2 cup whipped cream to the pumpkin mixture and whisk to combine. Add half of the remaining whipped cream to the pumpkin mixture and gently fold to incorporate. Add the remaining whipped cream and fold again until smooth.
For the tiramisu: Combine the beer, cocoa and cinnamon in a bowl and whisk until dissolved. Coarsely chop the cooled pecans.
Dip the ladyfingers into the beer to fully submerge them and then remove them immediately and arrange 2 rows of 6 ladyfingers in a single layer in the bottom of a deep gratin dish (8-by-6-by-4-inches). Spoon one-third of the pumpkin mousse over the top and spread it into an even layer, about 1 inch thick. Scatter the chopped pecans over the mousse. Quickly dip another layer of ladyfingers and arrange them on top of the mousse. Repeat the layers until the dish is filled, finishing with a layer of mousse and pecans on top. Refrigerate at least 2 hours before serving or up to 24 hours.
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