(yield: 8-10 servings)
2 chai tea bags
2 cups water
1/3 cup Grand Marnier
1 1/2 cups pumpkin puree
1 1/2 cups Greek vanilla yogurt
1 Tablespoon gingerbread spice
1 teaspoon vanilla extract
1 cup heavy cream
1/4 cup sugar
25-30 lady fingers
ground cinnamon, for garnish
2 Tablespoons pomegranate seeds, for garnish
Brew tea bags in boiling water. Let mixture cool slightly and add Grand Marnier. Set aside.
In a large bowl, whisk together pumpkin puree, yogurt, gingerbread spice, and vanilla extract until smooth. Using an electric mixer beat heavy cream along with sugar until stiff peaks form. Gently fold two thirds of cream into pumpkin mixture. Reserve remaining cream.
Place about 1/3 cup of the pumpkin mousse at the bottom of a tiramisu dish or deep casserole dish. Working with one ladyfinger cookie at a time, dip into tea mixture for 10 seconds, letting excess liquid drain and place on top of mousse layer. Repeat to cover mousse entirely with a single layer of soaked ladyfinger cookies. Repeat with alternating layers of mousse and cookies, finishing with a layer of reserved whipped cream.
Sprinkle over top with cinnamon and pomegranate seeds. Refrigerate for 4 hours or overnight.