Whisk together the egg yolks and sugar until well combined and lighter in color.  Set aside.

In a small saucepan, combine the milk, pumpkin puree and the 2 t. pumpkin pie spice.  

Heat over medium heat and stir often.  Once the mixture just begins to steam and bubble, remove from the heat.  

Add a scoop (about ⅓) of the pumpkin mixture to the egg mixture while whisking constantly.  We do not want to cook the eggs so we need to temper them gently.

Add in another scoop while still whisking.  Add in the remaining pumpkin mixture and continue to whisk until it is all combined and smooth.  

Transfer the mixture back into the saucepan and heat over medium.  Continue to stir frequently until the mixture boils, stirring constantly.  It does not take long for the mixture to thicken once it boils.  

Once the mixture is thick and smooth like custard - remove it from the heat and transfer to a bowl.  Cover with plastic wrap touching the surface, and cool for 2-4 hours.  

Once the pumpkin custard is chilled, combine it with the softened cream cheese.  Set aside

In the bowl of a stand mixer, combine the heavy whipping cream, vanilla and powdered sugar.  Whip on high speed for 2-3 minutes or until stiff peaks.  Do not over-whip, as it will deflate the whipped cream.  Set aside.

In a shallow bowl, combine the espresso and Kahlua, if using.  

To assemble - use an 8x8 or 9x9 or similar-sized baking dish. 

Layer #1 - Dip the ladyfingers in the coffee mixture, quickly flip over and then place in the pan - should 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, making a mess. Continue with enough ladyfingers to cover the bottom of your baking dish.  

Layer #2 - spread approximately half of the pumpkin cream cheese mixture and spread eveningly.  

Layer #3 - spread approximately half of the whipped cream and spread evenly. 

Layer #4 - another layer of coffee dipped ladyfingers. 

Layer #5 - remaining pumpkin mixture, 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 t pumpkin pie spice and whisk.  Using a sifter, sprinkle over the top of the tiramisu.  

Refrigerate for about 24 hours before serving.