Ingredients

Scale

For the pumpkin maple amaretto mascarpone:

8 oz. mascarpone cheese, softened
1/2 cup pumpkin puree
3 Tablespoons maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
4 oz. Greek cream cheese (or Neufchatel)
1 Tablespoon amaretto

For the whipped cream:

1 cup whipping cream
2 Tablespoons maple syrup
2 Tablespoons amaretto liqueur
2 Tablespoons brown sugar
1 teaspoon vanilla extract

And the rest:

1 angel food cake loaf or 1/2 of a regular size angel food cake
About 1 cup toasted pecans
About 1/2 teaspoon pumpkin pie spice

Instructions

In a medium mixing bowl, put all the ingredients for the Pumpkin Maple Amaretto Mascarpone and stir to mix. Then get out the beaters and whip the mixture on high until it is fluffy.
In a separate bowl, mix the whipped cream until it’s stiff, then add the maple syrup, amaretto, brown sugar and vanilla and whip until it’s all mixed in well.
Cut the angel food cake into small (3/4 inch – 1 inch) squares.
On the bottom of a 9x9x2 inch pan or glass pyrex rectangular pan, smooth about half of the pumpkin mixture, top with a layer of angel food cake squares, then cover with half the whipped cream mixture. then the rest of the pumpkin mixture, Add another layer of angel food cake and top with the rest of the whipped cream. Arrange the pecans on top and dust with pumpkin pie spice.
Cover and chill until serving time. Makes a great “bring-along” dessert for holiday parties.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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