Place the cold cream and 2 tablespoons maple syrup in the bowl of your stand mixer and beat until peaks form and you have whipped cream. Scoop it into a bowl and stick it in the fridge until you need it.

In a clean bowl of your stand mixer, beat the mascarpone cheese until it's creamy. Beat in the pumpkin puree, powdered sugar, 4 tablespoons maple syrup, 2 tablespoons coffee liqueur, vanilla extract, cinnamon, ginger and allspice. Beat until combined and smooth. Take 1/3 of the maple whipped cream and gently fold it into the pumpkin mascarpone mixture until combined and smooth.

In a small bowl, whisk together the brewed espresso and the remaining coffee liqueur.

Line a trifle dish with gingersnap cookies in a single layer, breaking some apart if needed to cover the dish. Brush them throughly with the espresso mixture. Top with a layer of the pumpkin mascarpone mixture. Add another layer of the gingersnaps, brush with the boozy espresso and top with the pumpkin mascarpone. Repeat this step until your cookies and pumpkin mascarpone is gone, two or so more times. Top the entire trifle with the remaining maple whipped cream. Refrigerate for 4 to 6 hours before serving.

Before serving, crumble some gingersnap cookies on top and throw on some chopped chocolate. Sprinkle with instant espresso powder.