You need a 9x9 inch square dish to start!
I like to make the espresso layer first. Beat the heavy cream with an electric mixer on medium speed (I like a hand mixer for this) until it begins to thicken - right before you have soft peaks. Beat in the mascarpone cheese until combined. Beat in the sugar, espresso powder and vanilla extract. Set the bowl aside the scrape as much espresso cream mixture off the beaters into the bowl. I don’t fully clean the beaters - we’re going to mix the flavors anyway!
In a second bowl, do the same. Beat the heavy cream with an electric mixer on medium speed until it begins to thicken, right before soft peaks form. Beat in the pumpkin puree until combined. Beat in the sugar, pumpkin spice and vanilla extract until soft and fluffy.
Grab your 9x9 inch dish. Layer the graham crackers on the bottom - I actually like to do 2 layers. Next, add half of the espresso cream mixture, spreading it over the grahams.
Take half of the pumpkin mixture and spread it on next. Top the pumpkin with another layers of graham crackers. Again, I like 2 layers here! But you can always do 2 layers. Top the grahams with the rest of the espresso mixture. Top that with the rest of the pumpkin mixture.
Cover the dish with plastic wrap and stick it in the fridge - for at least 8 hours or preferably overnight. If you want clean-cut slices, stick the dish in the freezer before serving. Otherwise, you can cut or scoop it out of the dish!
Before serving, top with fresh crushed graham crackers and a sprinkle of pumpkin spice. Enjoy!