Brew your coffee and place into the refrigerator or freezer to cool down while you prep the filling.
Whisk together the pumpkin puree, maple syrup, vanilla, and pumpkin pie spice and set aside.
Next, using a hand or stand mixer, beat the whipped cream and powder sugar until stiff peaks form.
Next, add in the mascarpone and pumpkin mix and whip to combine.
Now, begin arranging your layers. Dip each lady finger into your coffee, being sure to complete immerse each cookie, but only for a few seconds, to avoid having them fall apart.
Lay them into your dish until you fill in the entire bottom. You may need to break some of the cookies in half to fill in any gaps. We used a 9 x 13 inch casserole dish.
Spread about half of your pumpkin mixture over the lady fingers, being sure to make an even layer.
Next, repeat the lady finger step, creating another layer of ladyfingers over the pumpkin spread.
Finally, add the remaining filling over the ladyfingers and spread evenly.
Top with a dusting of pumpkin pie spice (optional) and refrigerate for at least 2-3 hours or overnight before serving.
