For the pumpkin tiramisu, dice the pumpkin, steam in a little water, puree and let cool. Mascarino, sugar or honey) and vanilla mix, fold in the pumpkin ice cream and season with cinnamon.
Briefly dip the biscuits in the rum-milk mixture and fill them in layers, alternating with the cream, into a bowl or cake tin.
Sprinkle thinly with cocoa and cinnamon and then leave to stand for a few hours.
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