1 pkg. authentic Italian ladyfingers 8 oz. Mascarpone cheese 1/2 c. pumpkin puree 1 tsp. cinnamon 1/2 to 1 tsp. freshly ground nutmeg (to taste) 1 1/2 c. powdered sugar 1 tsp. pure vanilla extract or orange extract 2 1/2 c. heavy cream, whipped and chilled 1/8 c. either Frangelico liqueur, rum or orange juice Crystallized ginger Arrange ladyfingers on the bottom of a 9" square pan. Pour liqueur over ladyfingers. Mix Mascarpone with the pumpkin, spices, sugar and extract. Fold in 1 1/2 c. of the whipped cream. Pour mixture over lady fingers. (If using large trifle bowl, you can layer the ladyfingers and cream mixture: just make sure you sprinkle lady fingers with liquid--juice or liqueur--before covering with cream mixture). Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours, or overnight. (Double recipe to use in large trifle bowl.)