• Whisk together the egg yolks and sugar until well combined and lighter in color. Set aside.
  
• In a small saucepan, combine milk, pumpkin puree and 2 tsp pumpkin pie spice.
  
• Heat over medium heat stirring often. Once the mixture just begins to bubble, remove from the heat.
• Temper the egg mixture by adding ⅓ of the pumpkin mixture to the egg mixture and whisking constantly.
  
• Add in the remaining pumpkin mixture scoop by scoop and continue to whisk until it is all combined and smooth.
• Transfer the mixture back into the saucepan, and over medium heat. Continue to stir constantly as it reaches boiling. It does not take long for the mixture to thicken once it boils.
  
• Once the mixture is thick and smooth custard - remove from the heat and transfer it to a bowl. Cover the mixture with plastic wrap that touches the surface of the custard. Allow to cool for 2-4 hours.
  
• Once the pumpkin custard is chilled, combine with the softened cream cheese. Set aside.
  
• In the bowl of a stand mixer, combine heavy whipping cream, vanilla, and powdered sugar. Whip on high speed for 2-3 minutes or until stiff peaks form. Do not over-whip. Set aside.
  
• In a shallow bowl, combine the espresso and Kahlua, if using.
  

Assemble the tiramisu in a 9x9 pan:

• Layer #1 - Dip one ladyfinger in the coffee mixture, quickly flip the cookie over, and then place it in the pan. This should only take about a second or two total. Do not let the ladyfinger set in the coffee for long as it will dissolve and fall apart.
  
• Continue with enough ladyfingers to cover the bottom of your baking dish.
  
• Layer #2 - Spread approximately half of the pumpkin cream cheese mixture on top of the ladyfinger layer and spread evenly.
  
• Layer #3 - Spread approximately half of the whipped cream on top of the previous layer and spread evenly.
  
• Layer #4 - Add another layer of coffee dipped ladyfingers.
• Layer #5 - Add the remaining pumpkin mixture on top and spread evenly
• Layer #6 - Transfer the remaining whipped cream to a piping bag fitted with a large star tip and pipe small stars on top of the tiramisu.
  
• Combine the cocoa powder with the additional ½ tsp pumpkin pie spice and whisk. Using a sifter, sprinkle over the top of the tiramisu.
  
• Refrigerate for about 24 hours before serving.