1. Make the pumpkin whipped cream layer. In the bowl of a stand mixer, fitted with the whip attachment, whip the heavy cream until stiff peaks form.

In a large bowl, beat together the pumpkin puree, brown sugar and cream cheese (or mascarpone cheese), until smooth. Add in 1 tablespoon dark rum, if desired.

Fold in the whipped cream.

2. Make the cocoa powder dusting. In a small bowl, stir together the cocoa powder, cinnamon, ginger, nutmeg and cloves.

3. Assemble. Dust the bottom of a 9×9 inch pan with the pumpkin spiced cocoa mixture, reserving half for dusting the top.

In a medium sized shallow bowl, add the chai concentrate. Dip the ladyfingers into the chai concentrate, turning to coat both sides. Place 12 ladyfingers on the bottom.

Spoon half of the pumpkin cream filling on top of the ladyfingers.

Add the remaining 12 ladyfingers after dipping in the chai tea concentrate on top of the pumpkin filling.

Add the remaining half of pumpkin filling on top.

4. Make the whipped cream topping. In the bowl of a stand mixer fitted with the whip attachment, whip the whipping cream, powdered, and vanilla extract until stiff peaks form. Add the whipped cream to a piping bag fitted with a 1M attachment (for the star piping), or you can just use a zip-top bag with one corner snipped off and pipe small mounds of whipped cream on top.

Pipe dollops of whipped cream across the top.

Dust with the remaining pumpkin spice cocoa powder mixture.

5. Allow to sit in the fridge for 4 hours or up to overnight to allow the texture and flavor to fully set.