Preheat the oven 375°F. Grease a 9 by 9 inch baking dish and set aside.

Make the ladyfingers: Put the egg whites in a medium-size bowl and the yolks in a larger bowl. Using a hand mixer, I n a medium-sized bowl, beat the 3 egg yolks with the sweetener for about 4 minutes, until lightened in color, then stir in the vanilla. In a separate bowl, beat the 3 egg whites until stiff peaks form. Fold the almond flour and baking powder into the egg whites, making sure not to overmix the batter. Fold in the egg yolk mixture. Pour the batter onto the baking dish. Bake for 25-30 minutes, until light golden. Remove from the oven and allow to cool in the pan. Cut into 3 by 1 inch ladyfingers.

In a large bowl, whisk the pumpkin puree with the natural sweetener, pumpkin pie spice and salt. Add the mascarpone and 1 1/2 cups of the heavy cream. Using an electric mixer, beat the pumpkin mixture at medium speed until soft peaks form.

In a medium bowl, stir the brewed espresso/coffee with 2 tablespoons of the natural sweetener. Dip all sides of the ladyfingers in the coffee and arrange a layer in 10 glass serving glasses. Spread a layer of the pumpkin mousse on top. Repeat the layering, ending with a layer of the pumpkin mousse. Cover and refrigerate the tiramisu overnight.

In a large bowl, using an electric mixer, beat the remaining 1 cup of cream with the remaining 2 tablespoons of natural sweetener until soft peaks form. Dollop the whipped cream over the tiramisu, garnish with pumpkin spice and a cinnamon stick, serve.

Store extras in airtight container in the fridge for up to 4 days. Serve chilled.