8 ounces mascarpone
1 1/4 cup firmly packed light brown sugar
1 can (15-ounce size) pumpkin (not pumpkin pie filling)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon allspice
2 tablespoons bourbon
1/2 cup whipping cream
1 1/3 cup toasted pecans, chopped (see note; divided)
Whisk together mascarpone, brown sugar, pumpkin, cinnamon, ginger, nutmeg and allspice until smooth and blended. Then whisk in bourbon to taste.
In a separate bowl, whip cream until firm peaks form, then fold it into the pumpkin mixture. Refrigerate 15 minutes before using.
After frosting has chilled, add pecans and stir to blend well.
NOTE: To toast nuts, spread on baking sheet and bake in 350 degrees F oven for 5 to 8 minutes or until they start to brown.
Source: CD Kitchen